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.
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
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
- 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.
- 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.
- 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