Turkey Gravy

Turkey Gravy

Prep Time


Cook Time

5 minutes


Turkey Gravy

Turkey gravy, the perfect complement to roast turkey, is especially delicious when made from the pan juices, enhanced with turkey or chicken stock.

Recipe courtesy of Williams-Sonoma.


  • Pan drippings from roasted turkey
  • 3/4 cup water
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups turkey or chicken stock, lightly salted
  • 2 tablespoons dry sherry (optional)
  • Salt and freshly ground pepper, to taste


  • 1 Skim and discard any fat from the turkey drippings in the roasting pan. Add the water to the pan and set over medium heat. Boil for 2 to 3 minutes, stirring with a wooden spoon to scrape up any browned bits from the bottom and sides of the pan. Transfer to a bowl.
  • 2 In a small saucepan over medium heat, melt the butter. When it bubbles, add the flour and stir rapidly for a few seconds to cook the flour. Rapidly whisk in the reserved pan drippings and the stock. Cook until the gravy is smooth and thick enough to coat the back of a spoon, 1 to 2 minutes. Stir in the sherry and season with salt and pepper.
  • 3 Pour the gravy into a warmed sauceboat or wide-mouthed pitcher for serving. Makes 2 to 2 1/2 cups.


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