Classic Turkey Gravy

Name: Classic Turkey Gravy
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 to 10 servings
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

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
8 to 10 servings
Calories
212 kcal
Course
Condiments
Cuisine
American

Classic Turkey Gravy

Iris Warren

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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.

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Ingredients

Servings

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

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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 Information

Show Details

Serving 1portion Calories 212kcal (11%) Carbohydrates 5g (2%) Protein 2g (4%) Fat 20g (31%) Saturated Fat 9g (45%) Monounsaturated Fat 8g Trans Fat 1g Cholesterol 28mg (9%) Sodium 141mg (6%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 8to 10 servings

Amount Per Serving

Calories 212 kcal

% Daily Value*

Serving	1portion
Calories	212kcal	11%
Carbohydrates	5g	2%
Protein	2g	4%
Fat	20g	31%
Saturated Fat	9g	45%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	28mg	9%
Sodium	141mg	6%
Fiber	1g	4%
Sugar	1g	2%