Perfect Barefoot Contessa Turkey Gravy Recipe for Every Feast

Barefoot Contessa Turkey Gravy transforms ordinary meals into extraordinary culinary experiences with its luxurious depth and smooth consistency.

Skilled home cooks recognize how a fantastic gravy can elevate the entire dining atmosphere.

Professional techniques merge with classic flavor profiles to create something truly spectacular.

Rich pan drippings form the foundation of this silky sauce, capturing intense meaty essences.

Herbs and seasonings dance together, creating a harmonious blend that complements roasted proteins perfectly.

Sophisticated yet approachable, this gravy recipe promises to impress even discerning dinner guests.

Each spoonful delivers a complex taste that whisks you through layers of comfort and elegance: get ready to transform your plate.

Savor the Richness of Turkey Gravy

• Elevate Your Turkey Game: This recipe transforms an ordinary turkey into a culinary masterpiece through a meticulous multi-day preparation process that ensures maximum flavor and incredibly juicy meat.
• Flavor-Packed Gravy Magic: The homemade gravy is a game-changer, combining caramelized onions, rich Cognac, and turkey drippings to create a deeply complex and luxurious sauce that elevates the entire meal.
• Precision Cooking Technique: The step-by-step method ensures perfectly cooked turkey by using different temperature zones for white and dark meat, guaranteeing a moist, tender result that will impress even the most discerning dinner guests.
• Gourmet Entertaining Showstopper: This recipe turns a holiday meal into a restaurant-quality experience, with professional-level techniques that make you look like a culinary expert without requiring professional training.

Essential Picks for Turkey Gravy

Main Ingredients:

Turkey: – Turkey: A classic holiday centerpiece with rich, succulent meat that requires careful seasoning and roasting for the best flavor and texture.

• Salt: Essential for enhancing the turkey's natural taste and helping to create a crispy, well-seasoned skin.
• Thyme: A fragrant herb that adds earthy and slightly minty notes to the turkey's overall flavor profile.
• Lemon: Provides bright, citrusy undertones that help cut through the richness of the meat.

Gravy Base Ingredients:

Aromatics: – Onion, Garlic: Foundational ingredients that create a deep, caramelized flavor base for the gravy.

Liquid Components: – Chicken Stock: Provides a rich, savory foundation for the gravy.

• Cognac: Adds depth and complexity with its warm, sophisticated flavor profile.
• Wine: Helps deglaze the roasting pan and adds additional depth to the gravy.

Supplementary Ingredients:

Binding and Seasoning: – Butter: Adds richness and helps create a smooth, velvety texture for both the turkey and gravy.

• Flour: Acts as a thickening agent to give the gravy its classic consistency.
• Sage, Bay Leaves: Aromatic herbs that provide subtle, layered flavors to the gravy.
• Salt, Pepper: Essential seasonings that enhance and balance the overall taste of the dish.

Additional Flavor Enhancers: – Lemon: Adds brightness and helps cut through the rich flavors.

• Onion: Provides a sweet and savory base for the gravy.

Step-by-Step for Turkey Gravy

Step 1: Prepare the Turkey Seasoning

Create a flavorful salt mixture by combining salt, fresh thyme, and zesty lemon zest. Thoroughly clean the turkey, patting it completely dry with paper towels. Generously rub the seasoning inside the cavity and all over the exterior, ensuring complete coverage. Wrap the seasoned turkey in plastic and refrigerate for 1-2 days to allow flavors to penetrate deeply.

Step 2: Prep for Roasting

• Whole turkey
• Whole onion
• Fresh lemon
• Thyme sprigs
• Melted butter
• Salt
• Black pepper
• Kitchen string

Preheat the oven to 325°F (165°C). Place the turkey in a large roasting pan. Stuff the cavity with whole onion, lemon, and thyme sprigs. Carefully tie the legs together and secure wing tips with kitchen string. Brush the entire turkey with melted butter and season generously with salt and pepper.

Step 3: Initial Roasting Process

Roast the turkey for 2 to 2¼ hours, monitoring the breast temperature until it reaches 165°F (74°C). Use a meat thermometer to ensure accuracy. Once reached, remove the turkey from the oven and transfer to a serving platter. Gently cover the breast with aluminum foil to retain moisture.

Step 4: Complete Cooking Dark Meat

Return the turkey to the oven for an additional 15-20 minutes, ensuring the dark meat reaches 180°F (82°C). Remove from oven and let the turkey rest for 15 minutes, keeping it covered with foil.

Step 5: Create Gravy Base

In a large saucepan, melt butter over medium heat. Add chopped onions and minced garlic, cooking slowly until caramelized (15-20 minutes). Sprinkle flour and cook while stirring constantly for 1½ minutes. Pour in chicken stock, Cognac, chopped sage, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Let the mixture rest at room temperature for an hour. Strain the liquid, pressing and discarding solid ingredients.

Step 6: Finish the Gravy

After removing the turkey, place the roasting pan on the stovetop. Add wine and bring to a boil, scraping up all delicious browned bits from the pan. Whisk in the prepared gravy base, simmering for 5 minutes until smooth and slightly thickened. Taste and adjust seasoning as needed.

Step 7: Serving

Pour a thin layer of gravy onto a large ovenproof serving platter. Carefully carve the turkey and arrange pieces on the gravy. Place the platter in the oven, uncovered, for 15-30 minutes to ensure everything is piping hot. Serve with additional gravy on the side for guests to enjoy.

Expert Hints for Turkey Gravy

• Maximize Drippings Flavor: Scrape every bit of browned bits from the roasting pan to unlock deep, caramelized turkey essence that adds incredible richness to your gravy.
• Whisk Without Lumps: Gradually add flour or cornstarch while whisking constantly to create a smooth, velvety gravy without any unwanted clumps.
• Control Gravy Consistency: Adjust thickness by simmering longer to reduce or adding extra stock if the gravy becomes too thick, creating the perfect pour-over texture.
• Boost Gravy Depth: Experiment with herbs like thyme or rosemary, or a splash of brandy to elevate the gravy's complexity and complement the turkey's natural flavors.
• Make Ahead and Reheat: Prepare gravy in advance and gently reheat on the stovetop, stirring occasionally to maintain its silky smooth texture and rich taste.

Smart Storage for Turkey Gravy

• Freeze: Pour cooled gravy into freezer-safe containers or heavy-duty freezer bags, leaving about half an inch of space at the top to allow for expansion. Seal tightly and label with the date. Frozen gravy maintains its rich flavor for up to 3 months, making it a perfect make-ahead option for future meals.
• Refrigerate: Store leftover gravy in an airtight container, pushing out any excess air to prevent oxidation. Keep refrigerated for 3-4 days, ensuring you'll have delicious sauce ready for quick meals or leftover turkey dishes.
• Reheating: Warm gravy slowly in a saucepan over low-medium heat, whisking constantly to prevent scorching. Add a splash of chicken stock or water to restore its original silky consistency if it appears too thick.

Innovative Spins on Turkey Gravy

• Herb-Infused Turkey Gravy: Enhance the traditional gravy by adding a blend of fresh rosemary, thyme, and sage. Chop the herbs finely and stir them into the gravy base for an aromatic and flavorful twist.
• Mushroom and Red Wine Gravy: Sauté sliced cremini or wild mushrooms before adding the onions and garlic. Swap the Cognac for a rich red wine like Cabernet Sauvignon to create a deeper, more complex sauce.
• Citrus-Spiced Turkey Gravy: Brighten the gravy by adding orange zest and a splash of fresh orange juice. Include a pinch of ground cinnamon and nutmeg to complement the citrus notes and add warmth to the sauce.
• Smoky Bacon and Bourbon Gravy: Crisp up some chopped bacon and use the rendered fat instead of butter. Deglaze the pan with bourbon instead of wine, creating a rich, smoky flavor profile that pairs perfectly with roasted turkey.

Closing Reflections on Turkey Gravy

Barefoot Contessa’s turkey gravy elevates holiday meals with rich, sophisticated flavors that dance across palates.

Sophisticated culinary techniques transform simple ingredients into liquid gold, creating memorable dining experiences.

Kitchen mastery shines through each carefully crafted step of this recipe.

Ina Garten’s signature style brings elegant simplicity to a classic thanksgiving staple.

Soul-warming gravy promises to make hearts and plates happy – whether you drizzle, dip, or pour, this recipe guarantees deliciousness that will spark conversation, inspire sharing, and create lasting memories around your festive table.

Barefoot Contessa Turkey Gravy Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 24 reviews

• Total Time: 2 hours 15 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Ina Garten’s classic Turkey Gravy elevates holiday meals with rich, velvety flavor from roasted turkey drippings. Homemade comfort flows through each silky spoonful, bringing warmth and traditional elegance you’ll savor with every delicious bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 (12- to 14-pound / 5.4 to 6.3 kg) fresh turkey
• 1 large yellow onion, unpeeled and cut into eighths
• 1 large red onion, halved and sliced 0.6 cm thick
• 1 lemon, quartered

Herbs and Seasonings:

• 15 ml minced fresh thyme leaves
• 8 sprigs fresh thyme
• 10 large fresh sage leaves
• 2 bay leaves
• 4 large garlic cloves, peeled and halved
• Grated zest of 1 lemon
• Kosher salt and freshly ground black pepper

Liquids and Additions:

• 57 g unsalted butter, melted
• 6 tablespoons (¾ stick / 85 g) unsalted butter
• 45 g all-purpose flour
• 1 litre good chicken stock (preferably homemade)
• 240 ml dry white wine (such as Pinot Grigio)
• 30 ml Cognac or brandy

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the turkey by creating a salt mixture with finely chopped thyme and lemon zest 3 days before roasting. Thoroughly rinse the turkey inside and out, then meticulously pat dry with paper towels. Distribute of the salt mixture inside the cavity, and massage the remaining mixture over the skin, focusing on areas under the wings and along the legs. Nestle the turkey in a shallow dish, envelop with plastic wrap, and refrigerate for 1-2 days. The day before roasting, uncover the turkey to allow the skin to air-dry and develop a crisp exterior.
2. Heat the oven to 165 degrees Celsius (325 degrees Fahrenheit). Carefully position the turkey in a spacious roasting pan, discarding any accumulated liquids. Generously fill the cavity with quartered onion, halved lemon, and fresh thyme sprigs. Truss the legs together and secure the wings using kitchen twine. Lavishly brush the skin with melted butter and season with kosher salt and freshly ground black pepper. Roast for approximately 2 to 2¼ hours, monitoring until the breast meat reaches an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit). Gently transfer the turkey to a serving platter and drape the breast with aluminum foil.
3. Return the turkey to the oven for an additional 15-20 minutes to ensure the dark meat reaches 82 degrees Celsius (180 degrees Fahrenheit). Transfer the dark meat sections to the platter and tent with foil, allowing the meat to rest and redistribute its juices for 15 minutes.
4. Create a thin 0.6 centimeter layer of gravy in a large ovenproof serving dish. Expertly carve the turkey and arrange the slices atop the gravy. Warm the platter in the oven, uncovered, for 15-30 minutes until piping hot. Accompany with extra gravy in a separate serving vessel.
5. Craft the gravy base by melting butter in a large saucepan over medium heat. Sauté finely chopped onions and minced garlic for 15-20 minutes until deeply caramelized. Incorporate flour and cook while continuously stirring for 1½ minutes. Pour in chicken stock, Cognac, sage, bay leaves, salt, and pepper. Bring to a vigorous boil, then reduce heat and simmer for 20 minutes. Allow the mixture to rest at room temperature for one hour, then strain, pressing the solids to extract maximum flavor. Refrigerate until needed.
6. After removing the turkey, place the roasting pan on the stovetop over medium heat. Deglaze with wine, bringing to a boil and reducing heat to simmer for 2 minutes while scraping up caramelized bits. Whisk in the prepared gravy base, simmering for approximately 5 minutes until the sauce achieves a smooth, slightly thickened consistency. Taste and adjust seasoning as needed, then serve piping hot.

Notes

• Resting allows meat juices to redistribute, creating a succulent and tender turkey that melts in your mouth.
• Homemade stock transforms ordinary gravy into a rich, deeply flavored culinary masterpiece with complex layers of taste.
• Straining eliminates lumpy textures, delivering a velvety smooth gravy that looks as professional as it tastes.
• Temperature precision prevents dry meat, guaranteeing a perfectly cooked turkey that’s juicy and safe to serve.
• Wine introduces sophisticated depth, elevating pan drippings into a luxurious sauce with subtle, intricate flavor notes.

• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 121 kcal
• Sugar: 1 g
• Sodium: 1,000 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Carbohydrates: 15 g
• Fiber: 0 g
• Protein: 2 g
• Cholesterol: 10 mg