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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 and chicken demi-glace.

Ingredients:

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

Directions:

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.

In a small sauté pan over medium heat, melt the butter. When it bubbles, add the flour and stir rapidly to cook the flour until golden brown, about 2 minutes. Rapidly whisk in the reserved pan drippings, stock and demi-glace. 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 and season with salt and pepper.

Pour the gravy into a warmed sauceboat or wide-mouthed pitcher for serving. Makes 2 to 2 1/2 cups.

Williams-Sonoma Kitchen.