Ingredients for Bourbon Turkey Gravy
- Turkey Broth
- Garlic Cloves
- Shallots
- Fresh Rosemary
- 1 bay leaf
- Kosher Salt
- Fresh Ground Black Pepper
- Unsalted Butter
- 2 tablespoons all-purpose flour
- Bourbon
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How to Make Bourbon Turkey Gravy
- Pour roasting pan drippings into a measuring cup and let stand to separate fat from liquid.
- Carefully skim off and reserve 3 tablespoons of the turkey fat. Discard the remaining fat.
- Add the remaining drippings to 1 cup of turkey stock in a saucepan or large measuring cup.
- Heat the reserved 3 tablespoons of turkey fat in the roasting pan over medium-high heat.
- Add minced garlic, chopped shallot, rosemary, and bay leaf to the roasting pan. Cook and stir for about 5 minutes, until shallot is tender.
- In a small bowl, whisk together 2 tablespoons of butter and 2 tablespoons of all-purpose flour until smooth to create a roux.
- Pour the drippings and stock mixture into the roasting pan; scrape up any browned bits from the bottom.
- Bring the mixture to a boil.
- Slowly whisk in the butter-flour mixture (roux), continuing to whisk constantly while bringing the mixture back to a simmer. Cook for 1-2 minutes, or until the gravy has thickened to your desired consistency.
- Remove from heat and stir in salt and pepper to taste.
- Stir in 1-2 capfuls of bourbon just before serving.
- Remove bay leaf before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
0g
Fat
36g
Carbs
2g
