Turkey Pan Gravy

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
10 min
Level:
Easy
Yield:
3 cups gravy

Times:

Prep: 5 min
Inactive Prep: --
Cook: 10 min
Total:: 15 min

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Ingredients

4 cups low-sodium chicken broth
1 shallot, minced
4 cloves garlic, smashed
1 sprig rosemary, minced (about 1 tablespoon)
1 sprig thyme leaves, minced (about 1 teaspoon)
1 bay leaf
1 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour

Directions

Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf; season with salt and pepper. Cook until shallot is tender, about 3 minutes.

Meanwhile, make a paste with the butter and flour in a small bowl; set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.

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Comments & Reviews

recipe Turkey Pan Gravy
Dawn Springfield, VA 11-28-2008
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Great gravy!
Rated: 5 stars out of 5

I hosted my first Thanksgiving yesterday, and needed a pretty easy turkey gravy recipe. This gravy is so good, I think it... will be come my go-to gravy recipe for chicken and turkey.! I did make some changes. I used only 2 cups of chicken broth, and didn't have any pan juices from the turkey to add. I also made the roux of butter and flour in a small saucepan over medium low heat, and seasoned it separately. Finally, I fished out the garlic and bay leaf and then passed the gravy through a strainer to catch all the other bits. This gravy looks like it came from a jar.In my book, that's perfect!Read more
recipe Turkey Pan Gravy
Holly Fort Lauderdale, FL 05-26-2007
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Good and not lumpy
Rated: 4 stars out of 5

Good for Thanksgiving--I don't make alot of gravy anymore, so I used this to remind me. Be careful about adding salt though.... If your dripping are salty, it may be too much.Read more
recipe Turkey Pan Gravy
Anonymous 12-31-2006
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Worked Great
Rated: 2 stars out of 5

Came out just as described; quite good and easy.
recipe Turkey Pan Gravy
Lauren Houston, TX 12-19-2006
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Excellent gravy!
Rated: 5 stars out of 5

Not much work for a delicious, flavorful gravy. Goes splendidly with Alton's brined turkey. Members of my family who don't... usually eat gravy loved this recipe.Read more
recipe Turkey Pan Gravy
Anonymous 12-08-2006
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Gravy
Rated: 4 stars out of 5

The easiest gravy I've ever made, no work, no clump, and delicious.
recipe Turkey Pan Gravy
Dawn Ladera Ranch, CA 11-27-2006
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Watch the total liquid you use!!!
Rated: 1 stars out of 5

I took the makings for this to a friend's house (who didn't have additional flour) and ended up without gravy for... Thanksgiving. Watch the recipe: it says to "add the separated juices to the broth." If you end up with as much juice from the turkey as we did, PLUS the 4 cups of chicken broth, the 3 tablespoons of flour in the roux is simply not enough to thicken more than a quart of gravy. If you're looking for a delicious turkeyish-juice, that's what we had! Otherwise, increase the flour or make sure your TOTAL juice/broth does not exceed 4 cups!Read more