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. Slideshow: More Thanksgiving Recipes 

Turkey Gravy
Photo: © Bobby Fisher
Active Time:
15 mins
Total Time:
1 hr
6 cups


  • 3 quarts Turkey Stock

  • 2 cups dry red wine

  • 2 shallots (coarsely chopped)

  • 1 stick unsalted butter

  • ½ cup all-purpose flour

  • ¼ cup reserved turkey pan drippings

  • 1 teaspoon Asian fish sauce (plus more for seasoning)

  • ¼ teaspoon Worcestershire sauce (plus more for seasoning)

  • Kosher salt

  • Pepper


  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.

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