Turkey Pan Gravy

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READY IN: 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
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