Photo: Turkey Pan Gravy Recipe
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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By plhv1985
on November 12, 2011
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First time I ever made real gravy. Turned out great. One thing this recipe doesn't mention is that you want your total liquid, both drippings and broth, to equal four cups. If you have lots of drippings, reduce your broth quantity. Be sure to strain your gravy at the end so that it's smooth. Will make this again!
By Chef Piquant
on December 05, 2010
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Easy to make as described.
I didn't make turkey, so there was not any pan drippings or juices and instead, used whatever was left from roasting the shallot-garlic-spice combination. Seemed to turn out fine.
Light taste and not too overwhelming of a flavor.
By earlysun_11411229
Springfield, VA
on November 28, 2008
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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!
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