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Easy Turkey Gravy

Cook Time15 mins
Total Time15 mins
Servings: 3 to 4 cups


  • 4 tablespoons reserved turkey drippings
  • 3 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1/4 cup dry sherry
  • 4 cups chicken or turkey broth divided
  • Kitchen Bouquet browning sauce, optional and only as needed
  • Salt and pepper to taste


  • Pour off all but about 4 tablespoons of the turkey drippings from the roasting pan. Place roasting pan on the stove over two burners set to medium. Remove and discard any large deposits of fat or skin from the bottom of the pan. Add butter. Once butter has melted, sprinkle in the flour. Use a whisk to mix in flour to make a roux. Whisk and cook roux until lightly browned, about 3 to 5 minutes. Pour in dry sherry, using whisk to scrape up any browned bits from bottom of roasting pan. Slowly pour in 3 cups chicken broth. Cook and stir with whisk until thickened, adding as much of the additional broth as needed to thin to desired consistency.
  • If you would like a deeper color to the gravy, whisk in a very small amount of Kitchen Bouquet. Use sparingly; adding just enough to attain desired color.
  • Taste and season with fresh ground pepper and a touch of salt, if needed.


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 1/4 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. Reheating Tips: Leftover gravy will thicken quite a bit when refrigerated. To reheat, mix in a little water or chicken broth until it thins to desired consistency. Warm in microwave or in a saucepan on the stove.