Turkey Gravy

This is my favorite turkey gravy recipe, 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 cookbook. It’s quick and easy enough to make while your 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 then just stir in the drippings when your turkey is done.

What you’ll need to make Turkey Gravy

• Unsalted butter
• Yellow onions
• All-purpose flour
• Chicken broth with defatted turkey drippings
• Cognac
• Heavy cream
• Fresh herbs (such as thyme, sage, rosemary or parsley)
• Salt and pepper
  

Jump to recipe to see measurements.

Step-by-Step Instructions

Begin by melting the butter in a medium saucepan.

Add the onions.

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 cream and fresh herbs.

Season to taste with salt and pepper. Remember, the gravy should be generously seasoned because turkey is very bland. And always taste the gravy with a piece of meat to be sure the seasoning is right.

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