This is the best homemade gravy because it starts with a herb butter turkey roast with citrus and fresh herbs. Even beginners can easily add this to the Thanksgiving menu.
PREP TIME 10 minutesminutes
COOK TIME 20 minutesminutes
TOTAL TIME 30 minutesminutes
YIELD 8cups
Ingredients
3/4cupturkey fat from the roasting pan
1/2cupflour
2large shallotspeeled and minced
2tbspbutteroptional
1cupgood white wine
8cupschicken stock
Salt & pepper to taste
Instructions
Remove the turkey fat from the turkey roasting pan, but DON'T RINSE the roasting pan!! You'll finish the gravy inside it.
First, combine the measured turkey fat and the flour in a separate large saucepan. Whisk them constantly over medium heat for about 10 minutes or until the roux turns a golden color and smells nutty. Turn off the heat and set aside.
In the turkey roasting pan, add the shallots and heat over medium heat. If there's not enough fat left clinging to the bottom of the pan, you can add a 2 tbsp of butter.
Pour the white wine into the roasting pan and use it to deglaze the pan. Whisk and scrape up all the browned bits left from the turkey. Continue to cook until the wine boils down and starts to thicken into a syrup.
Pour the chicken stock while whisking to combine with the wine. Bring the stock to a gentle simmer over medium-high heat.
Add the reserved roux a little bit at a time to the roasting pan. Whisk it into the liquid until smooth before adding the next dollop.
Once the roux is combined, continue to whisk the gravy until it is bubbly and thick. Season to taste with salt and pepper and serve warm.
Recipe Notes
Shallots taste like a cross between an onion and garlic. If you can't find them, replace them with 1 medium onion diced finely and 1/4 tsp minced garlic.The best way to make this gravy is to start with this herb butter turkey recipe so you have the citrus-flavored turkey drippings.Reheating Tips:Any leftover gravy can be stored in the fridge in an airtight container. To reheat the gravy, add it to a saucepan and heat over medium heat until warm. If the gravy has thickened too much overnight, add a splash of chicken stock to help thin it out.