Total Time
Prep 10 mins
Cook 15 mins

This is a smooth, delicious gravy with shallots and rosemary, and my mom's capful of good bourbon to make it perfect!

Ingredients Nutrition


  1. Pour roasting pan drippings in measuring cup and allow to separate.
  2. Reserve 3 tablespoons of the fat.
  3. Discard remaining fat and add drippings to turkey stock.
  4. Heat reserved fat in roasting pan over medium-high heat.
  5. Add garlic, shallot, rosemary, and bay leaf.
  6. Cook and stir until shallot is tender, about 5 minutes.
  7. Make a paste with butter and flour in a small bowl and reserve.
  8. Add broth to roasting pan and scrape up any brown bits from bottom of pan.
  9. Bring to boil.
  10. Slowly whisk in flour mixture, continuing to boil, until thickened.
  11. Season to taste with salt and pepper.
  12. Stir in one capful of good bourbon just before serving.


Most Helpful

Very easy to make. I turkey broth from a scotch turkey noodle soup, I made a few days before. Since the broth had scotch I omitted the bourbon. WE all loved it.

Chef Baller November 28, 2007

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