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Classic Turkey Gravy
This homemade turkey gravy builds flavor from make-ahead or store-bought stock, drippings, and an easy roux. Make it while your bird rests for a final flourish.
👥 16 Servings🔥 Cook: 10 min👤 Mary-Frances Heck📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●wooden spoon
- ●skillet
- ●whisk
📝 Preparation Steps
1
Bring 6 cups Make-Ahead Turkey Stock to a boil in a large saucepan over medium heat. Add 1–2 cups strained and skimmed roast turkey drippings. (If you’re short on drippings, skim fat from roasting pan and add 1–2 cups water. Scrape up browned bits on the bottom of the pan with a wooden spoon; strain liquid into stock.) Reduce burner to low heat and keep warm.
Make-Ahead Turkey Stock6 cups–2 cups strained and skimmed roast turkey drippings1
2
Melt 5⅓ Tbsp. (⅓ cup) unsalted butter in a small skillet over medium heat. Whisk in ⅓ cup all-purpose flour. Reduce burner to low heat; whisk until roux is golden brown, about ⏱️ 2 minutes. Remove from heat and add 2 cups warm stock mixture, ½ cup at a time, whisking to incorporate after each addition.
3
Whisk loosened roux into remaining stock; simmer gently to thicken gravy, about ⏱️ 5 minutes. Taste and season with kosher salt and freshly ground black pepper (if you brined your turkey, you may not need any salt). Do Ahead: Roux can be made 2 days ahead. Let cool, cover, and chill. Editor’s note: This turkey gravy recipe was first printed in our November 2012 issue. Head this way for turkey breasts, spatchcocked birds, and more of our favorite Thanksgiving turkey recipes →
Kosher salt, freshly ground black pepper
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