This is my favorite gravy and I serve it every year with my Thanksgiving turkey — in fact, it is what makes my Thanksgiving turkey! The recipe is modestly adapted from Ina Garten’s Barefoot Contessa Family Style. My only changes were to significantly reduce the salt, increase the broth so it’s not quite so thick and add a sprinkling of fresh herbs which compliments my very simple roast turkey. I usually make it while my turkey rests but if you want to get a head start, you can make it without the turkey drippings (reducing the broth by about a 1/2 cup) and just stir the drippings in when your turkey is done.
Begin by melting the butter in a medium saucepan. Add the onions…
And cook until very soft, about 15 minutes.
Whisk in the flour and cook for a few minutes to get rid of the raw flour taste.
Then whisk in your turkey drippings/chicken broth and Cognac.
Cook for about 5 minutes until thickened…
Then stir in the heavy cream and fresh herbs.
Season to taste with salt and pepper. Remember, the gravy should be generously seasoned because turkey is very bland. Always taste it with a piece of meat to be sure the seasoning is right. That’s all there is to it…Enjoy!
Ingredients
- 1 stick unsalted butter
- 1-1/2 cups finely chopped yellow onions (from 2 small onions)
- 1/4 cup all purpose flour
- Defatted turkey drippings plus chicken broth to make 2-1/2 cups
- 1 tablespoon Cognac or Brandy
- 1 tablespoon heavy cream
- 1 tablespoon chopped fresh herbs (such as thyme, sage, rosemary or parsley)
- Salt and pepper, to taste
Instructions
- Melt the butter in a medium sauce pan over medium-low heat. Add the onions and cook until very soft and translucent, about 15 minutes.
- Whisk in the flour and cook for 2-3 minutes, stirring occasionally. Whisk in the turkey drippings/chicken broth and Cognac and cook, stirring occasionally, for about 5 minutes until thickened. Stir in the cream and fresh herbs and season to taste with salt and pepper (I usually add about 1/2 teaspoon salt and 1/4 teaspoon pepper, but it depends how salty your broth is.) Transfer gravy to bowl or gravy boat and serve.
