Description
A rich and flavorful turkey gravy made from pan drippings and fresh herbs, perfect for enhancing your holiday meal or any roast turkey dinner.
Ingredients
Scale
Gravy Ingredients
- 1/4 cup butter
- 1/4 teaspoon dried sage
- 2 teaspoons fresh thyme, minced
- 1 garlic clove, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups turkey stock, preferably from pan drippings
Instructions
- Strain Pan Drippings: If using pan drippings, strain through a fine mesh sieve and discard solids. Reserve about 2 1/2 cups of liquid and set aside. If you don’t have enough pan drippings, turkey or vegetable stock can be substituted.
- Melt Butter and Sauté Aromatics: Melt butter in a 3-quart saucepan over medium heat. Add minced garlic, dried sage, and fresh thyme, then cook for 1 minute, stirring constantly to release the flavors.
- Add Flour and Cook Roux: Whisk in the all-purpose flour and cook, whisking frequently, for about 2 minutes or until the mixture turns golden, forming a roux that will thicken the gravy.
- Add Stock Gradually: Gradually whisk in the reserved pan drippings or turkey stock to avoid lumps. Bring the mixture to a boil, then reduce to a simmer.
- Simmer and Thicken: Simmer the gravy for 5 to 7 minutes, whisking frequently, until it thickens to your desired consistency.
- Season and Serve: Taste the gravy and add salt and pepper as desired. Serve immediately warm alongside your turkey.
Notes
- Refrigerate leftover gravy in an airtight container for up to 2 days. Reheat to a boil before serving.
- For longer storage, freeze gravy for up to 4 months in a freezer-safe container. Thaw overnight in the fridge and reheat to boiling before serving.
- If you don’t have enough pan drippings, use turkey or vegetable stock as a substitute.
- Use fresh herbs for the best flavor, but dried herbs can work in a pinch.
Nutrition
- Serving Size: 1/4 cup
- Calories: 60 kcal
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 10 mg
