Classic Turkey Gravy

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.

A woman whisking a roasting pan of classic turkey gravy

If you’ve been reluctantly buying instant gravy mixes out of fear that making turkey gravy from scratch is too time-consuming or too complicated, let us assure you, it’s neither. This foolproof method for making silky smooth gravy requires very little effort and can be made while your turkey is resting. Maybe this year you let everyone at your table give thanks that your days of reconstituting gravy powder are over.–Angie Zoobkoff

Classic Turkey Gravy

  • Quick Glance
  • 10 M
  • 20 M
  • Serves 8 to 10
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  • Drippings from one (12-to-18-pound) roast turkey along with its roasting pan (1/2 to 1 cup drippings)
  • 2 3/4 cups store-bought or homemade turkey or chicken stock
  • 3 tablespoons unsalted butter (1 1/2 oz)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon chicken demi-glace (optional but will help immeasurably)
  • 2 tablespoons dry sherry (optional)
  • Kosher salt and freshly ground pepper


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. Pour the gravy into a warmed serving dish.

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