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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.

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


  • 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


  • 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.