Everyone needs a classic, foolproof, go-to classic turkey gravy recipe. This is it. And all it takes is pan juices or drippings from your turkey, stock, butter, and flour.
Classic Turkey Gravy
- Quick Glance
- Quick Glance
- 10 M
- 20 M
- Serves 8 to 10
Place the roasting pan with the drippings on the stovetop over medium-high heat. Pour in 3/4 cup stock and bring to a brisk simmer, whisking or stirring to scrape up any browned bits stuck to the pan. Simmer until the liquid is slightly reduced, about 1 minute.
Carefully strain the contents of the pan through a fine-mesh sieve into a heatproof bowl or a fat separator. If your drippings are in a bowl, spoon off as much fat as possible.
In a saucepan pan set over medium heat, melt the butter. When it bubbles, add the flour and cook, whisking constantly, until the flour is golden brown and has thickened to a paste, 3 to 6 minutes.
Slowly whisk in the defatted drippings from the bowl or the fat separator. Whisk in the remaining 2 cups stock and the demi-glace, if using, and cook, stirring constantly, until the gravy is smooth and thick enough to coat the back of a spoon, 2 to 3 minutes. Stir in the sherry, if desired. Taste and, if desired, season with salt and pepper, going easy on the salt as the stock may already contain quite a lot.
Pour the gravy into a warmed serving dish.
Recipe Testers' Reviews
This turkey gravy was thick and glossy. The recipe easily serves 8 to 10 persons, unless everyone goes back for seconds or thirds, which they might!
I highly recommend using unsalted or low-sodium stock if you don’t have homemade on hand. The gravy was delicious but contained much more sodium than necessary.
This classic turkey gravy is a good starting gravy IF the drippings and broth are very flavorful.
The chicken demi-glace and dry sherry added a nice rich flavor. I felt the gravy was a little thin. Possibly another 1 1/2 tablespoons flour was needed. For my family, the gravy amount would serve 6 to 8, not 8 to 10.