Description
A rich, velvety turkey gravy made from pan drippings, infused with fresh sage and thyme for a classic holiday flavor. Perfectly smooth and savory.
Ingredients
Scale
- 1/4 cup turkey pan drippings (fat)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups turkey or chicken stock
- 1/2 cup reserved pan juices (concentrated)
- 1 tablespoon fresh sage, finely minced
- 1 tablespoon fresh thyme, finely minced
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Strain the turkey pan drippings through a fine-mesh sieve to separate the fat from the juices. Measure out 1/4 cup of the fat.
- Place the roasting pan over medium heat or transfer the 1/4 cup of fat and butter to a saucepan. Melt the butter completely.
- Whisk in the all-purpose flour and cook for 2-3 minutes, stirring constantly, until the roux is golden and smells slightly nutty.
- Slowly pour in 1/2 cup of the stock while scraping the bottom of the pan with a wooden spoon to release all the browned bits.
- Gradually whisk in the remaining stock and the reserved pan juices until the mixture is smooth.
- Stir in the minced sage, thyme, and black pepper. Lower the heat to a simmer and cook for 5 minutes.
- Taste the sauce and add salt if necessary. Pour through a strainer into a serving dish for a perfectly smooth finish.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American