Best Gravy Ever (Alton Brown) Recipe

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Best Gravy Ever (Alton Brown)
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Ingredients:

Directions:

  1. Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.
  2. 2 to 3 days before roasting:
  3. Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
  4. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
  5. Early on the day or the night before you'd like to eat:
  6. Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
  7. Preheat the oven to 500 degrees F.
  8. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
  9. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
  10. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
  11. Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.
  12. Yield: 10 to 12 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2325.85 Kcal (9738 kJ)
Calories from fat 138.41 Kcal
% Daily Value*
Total Fat 15.38g 24%
Cholesterol 385.22mg 128%
Sodium 67205.7mg 2800%
Potassium 2748.64mg 58%
Total Carbs 332.35g 111%
Sugars 13.33g 53%
Dietary Fiber 0.62g 2%
Protein 131.77g 264%
Vitamin C 1.3mg 2%
Iron 14.7mg 82%
Calcium 29.7mg 3%
Amount Per 100 g
Calories 183.74 Kcal (769 kJ)
Calories from fat 10.93 Kcal
% Daily Value*
Total Fat 1.21g 24%
Cholesterol 30.43mg 128%
Sodium 5309.19mg 2800%
Potassium 217.14mg 58%
Total Carbs 26.26g 111%
Sugars 1.05g 53%
Dietary Fiber 0.05g 2%
Protein 10.41g 264%
Vitamin C 0.1mg 2%
Iron 1.2mg 82%
Calcium 2.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 47.7
    Points
  • 52
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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