Garlic Rosemary Turkey Gravy

5 from 1 vote

It's Thanksgiving and we are living for this garlic rosemary turkey gravy recipe! Includes both turkey drippings and turkey gravy from stock.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Side Dish

Cuisine: American

Servings:

Turkey pan drippings from our Roasted Turkey Breast, omit and use a drizzle of extra-virgin olive oil if not making with pan drippings
2 garlic cloves whole
2 large sprigs of fresh rosemary
Kosher salt and freshly ground black pepper
1/4 cup dry white wine optional
1 cup chicken stock or turkey stock
2 tablespoons all-purpose flour
4 tablespoons unsalted butter cold and cubed
1 teaspoon Worcestershire sauce or 1 teaspoon sherry vinegar We do like including both!, plus more to taste

In a saucepan (or the skillet you used for your oven-roasted turkey breast), bring the heat to medium heat. Add in your garlic and rosemary, seasoning with salt and pepper. Scrape off any bits from the turkey drippings.
Add in your white wine and reduce for 1 to 2 minutes. Then add in your stock and allow that to slightly simmer for about 2 to 3 minutes.
Then add in your flour, whisk well until there are no clumps of flour and it has completely mixed in with the sauce, about 2 to 3 minutes. At this point, your gravy should have thickened.
Turn to medium-low heat and add in your cold and cubed butter, mixing well so that your butter is emulsified in the gravy.
Turn off the heat and finish with Worcestershire and vinegar. Season with salt and pepper.
Transfer and strain your gravy through a fine mesh strainer (if preferred) discarding any turkey fats, pieces, and your garlic and rosemary.
Pour strained gravy into a gravy boat, or small bowl and serve with our Brown Sugar and Butter Roasted Turkey Breast.

In a saucepan, bring the heat to medium heat and drizzle in extra-virgin olive oil. Add in your garlic and rosemary, seasoning with salt and pepper.
Add in your white wine, stir, and reduce for 1 to 2 minutes. Then add in your stock and allow that to slightly simmer for about 2 to 3 minutes.
Then add in your flour, whisking well until there are no clumps of flour and it has completely mixed in with the sauce, about 2 to 3 minutes. At this point, your gravy should have thickened.
Turn to heat to medium-low and add in your cold and cubed butter, mixing well so that your butter is emulsified in the gravy. With a fork or tongs, remove your rosemary sprigs and garlic cloves and discard.
Turn off the heat and finish with Worcestershire and vinegar. Season with salt and pepper. Transfer to a gravy boat, or small bowl and serve with our Brown Sugar and Butter Roasted Turkey Breast.