If you made Roasted Earl Grey Turkey, broth and drippings will be at the bottom of the roasting pan. What happens to all that golden goodness? If you’re clever, you’ll pull up this Earl Grey Turkey Gravy recipe! With this recipe, there’s no deglazing. You only need to thicken it up a bit.
Start with the pan that you roasted the Earl Grey turkey in. The bottom should have broth mixed in with the drippings.
Heat it over the stove top. It will span both burners.
When it is sputtering, remove and let cool in the refrigerator. This is so the broth separates from the turkey fat. Let it cool in the fridge for the 30 minutes that the turkey is cooling.
Make the Earl Grey Turkey Gravy Roux
When you are carving the turkey, go back and finish the gravy. Skim off the fat from the separated broth and place that in a saucepan to heat. (I needed to add a little bit more butter to ensure there was enough fat.) Add flour and cooked the flour in the oil to make the roux–the thickening base for the gravy.
After the paste is cooked and started to have a golden color (about five minutes), add the rest of the pan drippings/broth back in, about three cups. Go slow adding it back checking for thickness. I like my gravy to be on the thicker side, so I did not use all of the drippings. Add a splash of sherry, and about a tablespoon of chopped, fresh thyme.
The gravy will be out thick, herby, and had a rich, turkey flavor. The perfect gravy for the perfect turkey.
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Earl Grey Turkey Gravy
Ingredients
- 1/4 cup turkey fat
- 1 pat butter
- 1/4 cup all-purpose, unbleached flour
- 2 cups pan drippings
- 1 teaspon dry sherry
- 1 tablespoon fresh thyme, chopped
- 1 cup chicken stock optional
Instructions
- Once you remove turkey from oven, take turkey from roaster and place on cutting board or platter and set aside to cool.
- Pour the drippings into a measuring cup and let cool for about 30 minutes.
- Skim the fat off the top of the drippings. You are trying to collect about 1/4 cup. Warm it in a saucepan over medium heat. If you do not have enough, add a pat of butter and skim the fat off the top.
- Add flour and cook it until toasty. It will look like a paste.
- Add the pan drippings back in, a little at a time, and use a whisk to combine and break up clumps.
- Add a touch of dry sherry and 1 tablespoon freshly chopped thyme.
- Let cook a few minutes for thicker gravy. For thinner gravy add more pan drippings or chicken broth.
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