Savory Turkey Gravy With Mushrooms and Onions

Recipe by Rita1652
READY IN: 25mins
YIELD: 8 cups




  • Make giblet stock while turkey is roasting.
  • Transfer roasted turkey to a large platter.
  • Pour juices from the pan into a fat separator.
  • Set aside to separate, about 10 minutes.
  • Strain stock, discarding solids, and return to saucepan; warm over low heat.
  • Place roasting pan on top of stove over medium-high heat.
  • Saute onions and mushrooms in butter in roasting pan until onions brown slightly.
  • Pour port into pan, and deglaze; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
  • Make a slurry: In a small bowl dissolve flour in water.
  • Slowly pour into roasting pan; stir to incorporate.
  • Slowly stir in remaining stock.
  • Raise heat to medium high. Stirring consistently.
  • Add the dark drippings that have settled to the bottom of the fat separator to roasting pan.
  • Discard fat.
  • Stir in rosemary.
  • Season with salt and pepper.
  • Cook 10 to 15 minutes to reduce and thicken.
  • Adjust seasoning.