Description
A rich and flavorful turkey gravy made with pan drippings, fresh herbs, and a buttery roux, perfect for enhancing your holiday turkey or any roasted dish.
Ingredients
Scale
Main 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
- Prepare the Stock: 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, substitute with turkey or vegetable stock.
- Melt Butter and Cook Herbs: Melt butter in a 3-quart saucepan over medium heat. Add garlic, sage, and thyme and cook for 1 minute, stirring constantly to release the flavors.
- Make the Roux: Whisk in the flour and cook, whisking frequently, for about 2 minutes or until the mixture turns golden to cook out the raw flour taste.
- Add Stock and Simmer: Gradually whisk in the reserved pan drippings or turkey stock. Bring the mixture to a boil, then reduce to a simmer, whisking frequently, and cook for 5 to 7 minutes or until the gravy thickens.
- Season and Serve: Taste and season with salt and pepper as desired. Serve the gravy immediately while hot.
Notes
- Refrigerate leftover gravy in an airtight container for up to 2 days. Reheat by bringing it to a boil again before serving to ensure safety and texture.
- For longer storage, freeze gravy in a freezer-safe container or bag for up to 4 months. Thaw overnight in the refrigerator and reheat to boiling before serving.
- If the gravy is too thick upon reheating, whisk in a little additional stock or water to reach the desired consistency.
- Fresh herbs enhance flavor, but dried herbs can be substituted if fresh are unavailable.
Nutrition
- Serving Size: 1/4 cup
- Calories: 70 kcal
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 15 mg
