How much turkey gravy should I plan per person?

This batch makes about 3 cups. Plan a generous 1/4 cup per person for the plate plus a little for seconds, so one batch covers 10 to 12 guests. For a crowd of gravy lovers, scale the recipe by half again and keep the same timings.

I have no drippings at all. Will butter and stock gravy really taste like turkey?

Yes, that is exactly what route two is built for. Toast the roux one shade deeper for color, use turkey stock if you can find it, and whisk in any resting juices from the carved platter at the end. The flavor lands savory and roasted, not bland.

Flour or cornstarch: which is better for turkey gravy?

Flour in a roux gives an opaque, classic gravy that reheats beautifully, which is why this recipe uses it. Cornstarch gives a glossier, more translucent sauce but thins as it sits and reheats poorly. For make ahead gravy, flour wins every time.

A skin formed on my gravy while it waited. How do I serve it smooth?

Whisk it over low heat with a spoonful of warm stock and the skin melts back in. To prevent it next time, cover the surface directly with wrap, keep the gravy over the lowest heat, or float a small knob of butter on top.

Can I freeze turkey gravy, and how do I reheat it?

Yes, freeze it flat in zip bags for up to 3 months. Thaw overnight in the fridge, then reheat slowly over low heat while whisking. It may look split at first, but it comes back together as it warms, especially with a splash of warm stock.

Turkey Gravy in 15 Minutes, With or Without Drippings

Ingredients

Scale

4 tablespoons (55 g) unsalted butter, or skimmed turkey fat from the drippings
1/4 cup (30 g) all-purpose flour
3 cups (720 ml) warm low-sodium turkey or chicken stock
Up to 1/2 cup (120 ml) strained turkey pan drippings (optional, route one: reduce the stock to 2 1/2 cups)
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1/2 teaspoon finely chopped fresh sage, or 1/4 teaspoon dried sage
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon lemon juice (optional, to brighten)

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Instructions

Warm the stock in a small saucepan or in the microwave until steaming. Hot stock is your lump insurance, so do not skip this.
Route check: if you are using drippings, strain them, skim off the fat, and top up with stock to 3 cups of liquid total. Melt the butter (or the skimmed turkey fat) in a medium saucepan over medium heat until foaming.
Sprinkle in the flour and whisk it into a smooth paste. Cook the roux for exactly 2 minutes, whisking steadily, until blond gold and smelling nutty.
Pour in the warm liquid in three additions, whisking hard after each one until completely smooth before adding the next.
Bring to a gentle boil, then simmer 3 to 4 minutes, whisking often, until the gravy coats the back of a spoon and a finger drawn across leaves a clean trail.
Stir in the thyme, sage, salt and pepper. Simmer 1 more minute, taste, add the lemon juice if you want brightness, and serve hot.

Author: Chef Hanna Zest
Prep Time: 5 minutes
Cook Time: 10 minutes