Sauces, Rubs & Dressings
Turkey Gravy
A classic gravy recipe made from turkey drippings and stock.
Ingredients
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| Ingredient | Small (4 servings) | Medium (8 servings) | Large (12 servings) | |
|---|---|---|---|---|
| Fat (pan drippings or butter) | 1/4 cup | 1/2 cup | 3/4 cup | |
| All-purpose flour | 1/4 cup | 1/2 cup | 3/4 cup | |
| Turkey or chicken stock | 2 cups | 4 cups | 6 cups | |
| Poultry seasoning | To taste | To taste | To taste | |
| Knorr demi-glace (optional) | - | - | - |
Instructions
Notes
- The ratio of roux (fat + flour) to stock for gravy is: 2 tbsp fat + 2 tbsp flour + 1 cup stock = 1 cup gravy.
- For a 25 or 30 lb turkey, use 12 cups of broth, 1½ cups of flour, and 1½ cups of pan fat or butter (3 butter sticks).
- For a 15 or 20 lb turkey, use 8 cups of broth, 1 cup of flour, and 1 cup of pan fat or butter (2 butter sticks).