Turkey Pan Gravy (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Ingredients:
4 cups low-sodium chicken broth |
1 shallot, minced |
4 cloves garlic, smashed |
1 sprig rosemary, minced (about 1 tablespoon) |
1 sprig thyme leaves, minced (about 1 teaspoon) |
1 bay leaf |
1 teaspoon kosher salt |
freshly ground black pepper |
3 tablespoons unsalted butter |
3 tablespoons all-purpose flour |
Directions:
1. Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf; season with salt and pepper. Cook until shallot is tender, about 3 minutes.
2. Meanwhile, make a paste with the butter and flour in a small bowl; set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.
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