Turkey Pan Gravy

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 3 cups gravy
Save 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

  1. 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.
  2. 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.

Classic Turkey Gravy

Roast Turkey Breast with Gravy

Homemade Gravy

The Perfect Turkey with Pan Gravy

Brined Roast Turkey with Pan Gravy

Classic Roasted Turkey with Pan Gravy

Brined Rosemary Crusted Turkey with Pan Gravy

Herb Roasted Turkey Breast with Pan Gravy