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Classic Turkey Gravy

A woman whisking a roasting pan of 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.
Williams-Sonoma

Prep 10 mins
Cook 10 mins
Total 20 mins
Condiments
American
8 to 10 servings
212 kcal

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

Directions 

  • 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.