Best Gravy Ever

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
10 to 12 servings
Level:
Intermediate

Ingredients
  • 1 Good Eats Roast Turkey, recipe follows
  • 24 ounces reduced sodium chicken broth
  • 8 ounces red wine
  • 1/3 cup all-purpose flour
  • 1 tablespoon fresh herbs such as oregano, thyme or rosemary
  • Kosher salt
  • Freshly ground black pepper
  • Good Eats Roast Turkey:
  • 1 (14 to 16 pound) frozen young turkey
  • For the brine:
  • 1 gallon vegetable stock
  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 gallon heavily iced water
  • For the aromatics:
  • 1 red apple, quartered
  • 1/2 onion, quartered
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • Canola oil
  • 2 to 3 days before roasting:
Directions

Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F.

Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.

Yield: 10 to 12 servings


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4.8 67
I made this gravy for Thanksgiving and it was a HUGE hit!!! HUGE hit! If I could give it a 10 I would! I didn't brine by turkey so used reg. broth. The video was very helpful too! Thanks Alton!!! item not reviewed by moderator and published
This gravy is just pure awesome - even better if you make your own stock with turkey giblets, veggies and herbs.... item not reviewed by moderator and published
I made Alton's Good Eats Roast Turkey and this gravy yesterday (both for the first time) and this gravy truly is THE BEST GRAVY EVER!! It is very easy and the flavor and richness is amazing - due to the wine & fresh rosemary and thyme! (I wasn't going to use the wine because I don't drink it and didn't want to buy a big bottle. However, I did find a small bottle for this recipe for $1.25 at a local Wal-Mart Neighborhood Market liquor store.) This is my new gravy recipe. Thanks, Alton!!! I miss "Good Eats"!!! Happy Thanksgiving to everyone!! item not reviewed by moderator and published
Holds up to the title! I added the neck and gizzards to the mix and it came out fabulous. Rich and dark, not tan and gloppy like many turkey gravies. item not reviewed by moderator and published
My family loved this gravy!! It was amazing. item not reviewed by moderator and published
We've made the Good Eats turkey 3 years n a row and love it. I hate making gravy and have never found a recipe that I like. I only just found Alton's gravy recipe the day before Thanksgiving and decided to try it. It was a HUGE hit. I found my forever gravy recipe. The red wine adds a great flavor. Who knew?!?! Thanks Alton for another great recipe. You're the best! item not reviewed by moderator and published
The name says it all!!! I actually said, "This is the best gravy I've ever had!!!" while I was eating it! Simple and delicious. Actually froze the leftovers in little containers so I can have it in between making turkeys... item not reviewed by moderator and published
This was the best gravy I've ever made. I made the good eats roast turkey and followed all the instructions and it was so delicious. It's such a great idea to use the fat from the turkey instead of butter to form the roux, and I loved that you add the pan drippings until you're satisfied with the consistency, no more adding flour in increments. It was met with many compliments! item not reviewed by moderator and published
Awesome gravy, HOWEVER, do not put a metal pan on both burners of an electric stove, AB's stove is gas, and he can do that. If your stove is electric, you will cause a fire that will ruin the wiring of your stove, and possibly more. item not reviewed by moderator and published
This is the first time my turkey gravy tasted amazing! Thank you, Alton. item not reviewed by moderator and published

This recipe is featured in:

Top Turkeys for Thanksgiving