Thanksgiving Day Parsley, Sage, Rosemary and Thyme Turkey Gravy
The essence of herbs in turkey gravy takes your gravy up a notch! Plus, it looks pretty, too!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 6 cups 1x
- Category: Gravy
- Cuisine: American
Ingredients
Scale
- 3/4 cup of turkey fat from a roasted turkey
- 1 tablespoon fresh parsley leaves, picked from stems and finely minced
- 1 1/2 teaspoon fresh sage, stem removed and finely minced
- 3/4 teaspoon fresh rosemary, picked from stem and finely minced
- 3/4 teaspoon fresh thyme, picked from stem and finely minced
- 3/4 cup all-purpose flour
- 6 cups of congealed pan drippings from a roasted turkey
- Chicken stock (only needed to supplement the pan drippings)
- Salt (optional; to taste)
- Pepper (optional; to taste)
Instructions
- Remove pan drippings from the roasted turkey pan and place in either a stockpot, sauce pan or a refrigerator container.
- Refrigerate overnight to congeal pan drippings.
- Remove from refrigerator and skim congealed fat from the top of the congealed pan drippings, reserving fat in another bowl.
- Alternative instructions: if you are making turkey gravy to serve immediately with your roasted turkey, pour pan drippings into a liquid measuring cup; allow fat to float to the top; tilt liquid measuring cup and remove floating fat from the measuring cup with a spoon reserving fat by placing in another bowl.
- If using congealed pan drippings, gently heat pan drippings in a pot on the stove until melted.
- Pour pan drippings into a liquid measuring cup and measure.
- Add enough chicken stock to equal 6 cups of pan drippings and chicken stock.
- In a sauce pan or frying pan, add 1/4 cook of reserved fat (now you can discard remaining fat) and heat over medium heat.
- Add prepared herbs and whisk to combine.
- Sauté for 1 minute, whisking constantly so that herbs don’t burn.
- Add flour and whisk to thoroughly combine, whisking so that no lumps remain.
- Cook for about 2 minutes, whisking constantly, to remove flour taste.
- Add prepared pan drippings all at once, whisking to combine.
- Continue to whisk over medium heat until gravy has thickened.
- Using a spoon, taste gravy and correct seasonings (add salt and pepper, if needed).
- Remove from heat and pour into a serving bowl.
- Serve immediately.
Notes
If made ahead, gravy stores well in the refrigerator. Just place in a sauce pan and reheat on low, stirring occasionally. Also, gravy can be frozen. Just defrost overnight and reheat in a sauce pan on low, stirring occasionally. If lumps occur, strain heated gravy in a fine mesh sieve to remove lumps.
