Easy Turkey Gravy

Gravy pouring from a gravy boat over sliced turkey on a plate.

5 from 4 votes

This Easy Turkey Gravy is a delicious way to complete your holiday menu. This foolproof method creates silky-smooth turkey gravy in minutes.

Cook Time15

Total Time15

Course: Gravy, Sauces

Cuisine: American

Servings: to 12

Calories: 76kcal

Author: Valerie Brunmeier

Ingredients

4 tablespoons reserved turkey drippings
3 tablespoons butter
6 tablespoons all-purpose flour
¼ cup dry sherry
4 cups low sodium chicken or turkey broth divided
Kitchen Bouquet Browning and Seasoning Sauce optional and only as needed
salt and freshly ground black pepper to taste

Instructions

Pour off all but about 4 tablespoons of the turkey drippings from the roasting pan. Place the roasting pan with the reserved drippings on the stove over one or two burners (depending on the size of your pan) set to MEDIUM. Remove and discard any large deposits of fat or skin from the bottom of the pan.
Add the butter and once it has melted, sprinkle in the flour. Use a whisk to mix in the flour to make a roux. Whisk and cook the roux until lightly browned, about 3 to 5 minutes.
Pour in the dry sherry, using the whisk to scrape up any browned bits from the bottom of the roasting pan. Slowly pour in 3 cups of broth. Cook, whisking, until thickened. Add as much of the additional broth as needed to thin to the desired consistency.
If you would like a deeper color to the gravy, whisk in a few drops of Kitchen Bouquet. Whisk it in, a drop at a time, until you reach the desired color.
Taste and season with freshly ground pepper and a touch of salt, if needed.

Notes

This recipe will yield 3 to 4 cups of gravy, depending on how much broth is used.

Substitutions for Dry Sherry: If you are wine drinkers, a dry white wine like sauvignon blanc or pinot grigio is the best substitute for dry sherry. If you happen to have a bottle of madeira or marsala in your pantry, those can be used as well. If you want a non-alcoholic option, you can use a splash of apple cider or additional broth.

Consistency Tips: For a thinner consistency, add additional chicken broth. If you've added to much broth and the gravy is too thin, mix about 1 tablespoon of cornstarch into ¼ cup water in a small bowl and stir to dissolve. Whisk the mixture into the gravy and allow to cook for another minute or two. Repeat if necessary to reach desired consistency.

To Richen the Color of Gray: Kitchen Bouqet works great to richen the color of gravies and sauces. A little goes a long way so just whisk it in a drop or two at a time, until you've happy with the color.

Reheating Tips: Leftover gravy will thicken quite a bit when refrigerated. To reheat, warm it gently in the microwave or in a saucepan on the stove, adding a little water or chicken broth to thin it to the desired consistency.

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