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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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