Turkey Gravy

Anthony Bourdain makes his easy and delicious gravy ahead of time, so there’s no fussing when you have guests at the table.

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  • Servings: 6 cups

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  • 3 quarts Turkey Stock
  • 2 cups dry red wine
  • 2 shallots, coarsely chopped
  • 1 stick unsalted butter
  • 1/2 cup all-purpose flour
  • 1/4 cup reserved turkey pan drippings 
  • 1 teaspoon Asian fish sauce, plus more for seasoning
  • 1/4 teaspoon Worcestershire sauce, plus more for seasoning
  • Kosher salt
  • Pepper

How to make this recipe

  1. In a large saucepan, combine the turkey stock, wine and shallots and bring to a simmer. Cook over moderate heat, stirring occasionally, until reduced by half, about 45 minutes. Strain the stock into a large bowl. Wipe out the saucepan.

  2. Melt the butter in the saucepan. Add the flour and cook over moderate heat, whisking frequently, until deep golden, 4 to 5 minutes. Whisk in the strained stock and the reserved turkey pan drippings and bring to a simmer. Cook over moderately high heat, whisking occasionally, until the gravy is thickened, about 5 minutes. Stir in the 1 teaspoon of fish sauce and 1/4 teaspoon of Worcestershire sauce and season with salt and pepper. Add more fish sauce and Worcestershire sauce to taste. Serve hot.

Make Ahead

The gravy can be refrigerated for 3 days or frozen for up to 1 month.

Contributed By Photo © Bobby Fisher Published November 2016

1091207 recipes/turkey-gravy 2016-09-27T21:19:31+00:00 Anthony Bourdain november-2016 recipes,turkey-gravy 1091207

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