Sage and Bacon Turkey Gravy

Recipe by tiffin
READY IN: 35mins
SERVES: 4-6
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • dripping, roasting pan bits and pan juices from 1 roasted turkey
  • 2
    cups low sodium chicken broth (or homemade giblet broth)
  • 4
    slices bacon, Hog Wild applewood smoked (about 3.5 ounces)
  • 3
    tablespoons flour
  • 1 12
    tablespoons dry vermouth (or dry white wine)
  • 1
    tablespoon fresh sage, chopped

DIRECTIONS

  • Pour roasting pan juices into a gravy seperator to remove fat. Taste to make sure that juices are not overly salty and are suitable for use in gravy. (Juices should not taste saltier than canned low-salt chicken broth.).
  • Add juices to a glass measuring cup. Add broth to measure 2 cups. Transfer to a suacepan. (If more than 2 cups of pan juices, boil until reduced to 2 cups liquid).
  • Cook bacon in skillet over medium heat until brown and crisp. Remove bacon (save for another use). Discard all but 2 tablespoons drippings from skillet.
  • Add flour. Whisk over medium heat until roux is golden brown (about 3 minutes).
  • Whisk in broth/juices. Bring to a boil, whisking occasionally. Reduce heat to medium-low.
  • Mix in vermouth and sage. Simmer until thickened (about 10 minutes).
  • Season with salt and pepper.