This easy Barefoot Contessa Turkey Gravy is a rich, flavorful addition to any roast. It’s perfect for a special meal, made with simple, fresh ingredients like thyme, lemon, and garlic. Whether for Thanksgiving or a family dinner, this creamy gravy adds the perfect touch to your turkey!
Ingredients Needed
For Turkey:
- Kosher salt and freshly ground black pepper
- 15 ml minced fresh thyme leaves
- Grated zest of 1 lemon
- 1 (12- to 14-pound / 5.4 to 6.3 kg) fresh turkey
- 1 large yellow onion, unpeeled and cut into eighths
- 1 lemon, quartered
- 8 sprigs fresh thyme
- 57 g unsalted butter, melted
For Make-Ahead Turkey Gravy with Onions & Sage:
- 6 tablespoons (¾ stick / 85 g) unsalted butter
- 1 large red onion, halved and sliced 0.6 cm thick
- 4 large garlic cloves, peeled and halved
- 45 g all-purpose flour
- 1 litre good chicken stock (preferably homemade)
- 30 ml Cognac or brandy
- 10 large fresh sage leaves
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 240 ml dry white wine (such as Pinot Grigio)
How To Make Turkey Gravy
For the Turkey:
- Prepare the Turkey: Two or three days before roasting, combine 3 tablespoons (45 g) of salt, minced thyme, and lemon zest. Wash the turkey inside and out, pat it dry with paper towels. Rub 1 tablespoon (15 g) of the salt mixture inside the cavity, and the rest on the skin, under the wings, and legs. Place the turkey in a shallow dish, wrap it with plastic wrap, and refrigerate for 1-2 days. On the day before roasting, remove the plastic wrap and let the turkey sit in the fridge to dry out the skin.
- Roast the Turkey: Preheat the oven to 165°C (325°F). Place the turkey in a large roasting pan, discarding any juices from the dish. Stuff the cavity with the onion, lemon, and thyme sprigs. Tie the legs together and secure the wings with kitchen string. Brush the turkey with melted butter and season generously with salt and pepper. Roast for 2 to 2¼ hours, until the breast meat reaches 74°C (165°F) on a thermometer. Remove from the oven, set the turkey on a platter, and cover the breast with aluminium foil.
- Cook the Dark Meat: Return the turkey to the oven for 15-20 minutes, until the dark meat reaches 82°C (180°F). Transfer the dark meat to the platter with the turkey, cover it with foil, and let it rest for 15 minutes.
- Serving: Pour a 0.6 cm layer of gravy into a large ovenproof serving platter. Carve the turkey and place it on top of the gravy. Place the platter in the oven, uncovered, for 15-30 minutes until very hot. Serve with extra gravy on the side.
For Make-Ahead Gravy:
- Prepare the Gravy Base: In a large saucepan, melt the butter over medium heat. Add the onion and garlic, sautéing for 15-20 minutes until the onion is browned and caramelized. Add the flour and cook for 1½ minutes, stirring constantly. Stir in the chicken stock, Cognac, sage, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Let it rest at room temperature for 1 hour, then strain, pressing the solids before discarding them. Refrigerate until ready to use.
- Finish the Gravy: After the turkey is done, remove it to rest. Place the roasting pan on the stovetop over medium heat, adding the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, scraping up any browned bits from the pan. Whisk in the prepared gravy base, simmering for about 5 minutes until smooth and slightly thickened. Taste for seasoning, and serve hot.
Recipe Tips
- Rest the turkey before carving: After cooking, let the turkey rest for 15 minutes to lock in the juices, ensuring a tender and juicy turkey.
- Use homemade stock for richer flavor: If possible, use homemade chicken stock for a deeper, more flavorful gravy.
- Don’t skip straining the gravy: Straining the gravy removes any bits and makes it smooth, giving you a silky finish.
- Monitor turkey temperature: Use a meat thermometer to avoid overcooking. Check both the breast (165°F/74°C) and dark meat (180°F/82°C) for perfect results.
- Add wine for extra depth: Adding wine to the pan drippings enhances the gravy’s flavour with a rich, complex taste.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover turkey gravy to an airtight container and store it in the fridge for up to 3 days.
- Freeze: For freezing, place leftover turkey gravy in an airtight container or freezer bag. Freeze for up to 3 months. To thaw, place the gravy in the fridge overnight, and reheat gently on the stove, adding a little water or stock if needed.
- Reheating: Reheat leftover turkey gravy over medium heat on the stove for about 5-10 minutes, stirring occasionally, until it’s hot throughout. Add a little water or stock if it’s too thick.
Nutrition Facts
Serving Size: 1 cup (238 grams)
- Calories: 121 kcal
- Total Fat: 5 g
- Saturated Fat: 1 g
- Cholesterol: 10 mg
- Sodium: 1,000 mg
- Potassium: 200 mg
- Total Carbohydrate: 15 g
- Dietary Fiber: 0 g
- Sugars: 1 g
- Protein: 2 g
Try More Recipes:
Barefoot Contessa Turkey Gravy
Description
This easy Barefoot Contessa Turkey Gravy is a rich, flavorful addition to any roast. It’s perfect for a special meal, made with simple, fresh ingredients like thyme, lemon, and garlic. Whether for Thanksgiving or a family dinner, this creamy gravy adds the perfect touch to your turkey!
Ingredients
For Turkey:
For Make-Ahead Turkey Gravy with Onions & Sage
Instructions
- Prepare the Turkey: Two or three days before roasting, combine 3 tablespoons (45 g) of salt, minced thyme, and lemon zest. Wash the turkey inside and out, pat it dry with paper towels. Rub 1 tablespoon (15 g) of the salt mixture inside the cavity, and the rest on the skin, under the wings, and legs. Place the turkey in a shallow dish, wrap it with plastic wrap, and refrigerate for 1-2 days. On the day before roasting, remove the plastic wrap and let the turkey sit in the fridge to dry out the skin.
- Roast the Turkey: Preheat the oven to 165°C (325°F). Place the turkey in a large roasting pan, discarding any juices from the dish. Stuff the cavity with the onion, lemon, and thyme sprigs. Tie the legs together and secure the wings with kitchen string. Brush the turkey with melted butter and season generously with salt and pepper. Roast for 2 to 2¼ hours, until the breast meat reaches 74°C (165°F) on a thermometer. Remove from the oven, set the turkey on a platter, and cover the breast with aluminium foil.
- Cook the Dark Meat: Return the turkey to the oven for 15-20 minutes, until the dark meat reaches 82°C (180°F). Transfer the dark meat to the platter with the turkey, cover it with foil, and let it rest for 15 minutes.
- Serving: Pour a 0.6 cm layer of gravy into a large ovenproof serving platter. Carve the turkey and place it on top of the gravy. Place the platter in the oven, uncovered, for 15-30 minutes until very hot. Serve with extra gravy on the side.
- Prepare the Gravy Base: In a large saucepan, melt the butter over medium heat. Add the onion and garlic, sautéing for 15-20 minutes until the onion is browned and caramelized. Add the flour and cook for 1½ minutes, stirring constantly. Stir in the chicken stock, Cognac, sage, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Let it rest at room temperature for 1 hour, then strain, pressing the solids before discarding them. Refrigerate until ready to use.
- Finish the Gravy: After the turkey is done, remove it to rest. Place the roasting pan on the stovetop over medium heat, adding the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, scraping up any browned bits from the pan. Whisk in the prepared gravy base, simmering for about 5 minutes until smooth and slightly thickened. Taste for seasoning, and serve hot.
For the Turkey:
For Make-Ahead Gravy:
Notes
- Rest the turkey before carving: After cooking, let the turkey rest for 15 minutes to lock in the juices, ensuring a tender and juicy turkey.
- Use homemade stock for richer flavor: If possible, use homemade chicken stock for a deeper, more flavorful gravy.
- Don’t skip straining the gravy: Straining the gravy removes any bits and makes it smooth, giving you a silky finish.
- Monitor turkey temperature: Use a meat thermometer to avoid overcooking. Check both the breast (165°F/74°C) and dark meat (180°F/82°C) for perfect results.
- Add wine for extra depth: Adding wine to the pan drippings enhances the gravy’s flavour with a rich, complex taste.
Barefoot Contessa Turkey Gravy