Description
A rich, velvety pan gravy made from turkey drippings, infused with the aromatic flavors of fresh rosemary and sautéed garlic.
Ingredients
Scale
- 1/4 cup turkey pan drippings (fat and juices)
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups turkey stock
- 1 tablespoon fresh rosemary, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Separate the turkey pan drippings into a jar, allowing the fat to rise to the top.
- Melt butter in a saucepan over medium heat and sauté minced garlic and chopped rosemary for 60 seconds until fragrant.
- Whisk in the flour and cook for 2-3 minutes until the roux is light golden brown.
- Slowly whisk in turkey stock a little at a time to prevent lumps.
- Stir in the reserved pan drippings and bring to a gentle simmer until thickened.
- Season with salt and black pepper to taste.
- Strain through a fine-mesh sieve for a perfectly smooth finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American