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A person whisking gravy with a large metal balloon whisk in a metal roasting pan.
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5 from 1 vote

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, flour, and 20 minutes of your time.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Condiments
Cuisine: American
Servings: 8 to 10 servings
Calories: 212

Ingredients

  • 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 (1 1/2 oz) unsalted butter
  • 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
US - Metric

Instructions

  • 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.

Notes

  1. Thicken or thin--If your gravy is too thick, thin with additional stock. If it's too thin, simmer for a few extra minutes until it thickens to your desired consistency.
  2. Storage--Leftover gravy can be stored in a sealed container in the fridge for up to 3 days. Reheat over low heat or in the microwave, stirring frequently.
  3. Freezing--Freeze gravy for up to 6 months in a sealed container or resealable bag. For individual portions, freeze in ice cube trays.

Nutrition

Serving: 1portion | Calories: 212kcal | Carbohydrates: 5g | Protein: 2g | Fat: 20g | Saturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 141mg | Fiber: 1g | Sugar: 1g