Turkey Gravy
Total Time
35 Minutes
Prep Time
10 Minutes
Cook Time
25 Minutes
Rating
4.91 out of 5 stars
(81)
Ingredients
3 cups
- 1 stick (½ cup) unsalted butter
- 1½ cups finely chopped yellow onions
- ¼ cup all-purpose flour
- Defatted turkey drippings plus chicken broth to make 2½ cups
- 1 tablespoon Cognac or Brandy
- 1 tablespoon heavy cream
- 1 tablespoon chopped fresh herbs (such as thyme, sage, rosemary, or parsley)
- Salt and pepper, to taste
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Preparation
Step 1
Melt the butter in a medium saucepan over medium-low heat. Add the onions and cook until very soft and translucent, about 15 minutes.
Step 2
Whisk in the flour and cook for 2 to 3 minutes, stirring occasionally.
Step 3
Whisk in the turkey drippings/chicken broth and Cognac and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
Step 4
Stir in the cream and fresh herbs and season to taste with salt and pepper.
Step 5
Transfer the gravy to a gravy boat and serve.
Step 6
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Chef's notes
The gravy should be generously seasoned because turkey is pretty bland.
The gravy can be made, without the turkey drippings, up to 2 days ahead of time and refrigerated.
Use 2 cups of chicken broth and add about ½ cup defatted turkey drippings after cooking the turkey when you reheat the gravy.
The gravy will thicken up in the fridge; thin it to the desired consistency with water or chicken broth upon reheating.
