Have you decided to have Parsley, Sage, Rosemary and Thyme Roasted Turkey for your next holiday dinner? And, Parsley, Sage, Rosemary and Thyme Stuffing? Why not add Parsley, Sage, Rosemary and Thyme Turkey Gravy and round out your meal by adding these fragrant fresh herbs to your gravy?
These four herbs add an ever so slight herbal note to the gravy, not detracting from the overall deliciousness of Turkey Gravy. So, for Turkey Gravy purists, this small additional step in the gravy-making process won’t rock their world. But, for those wanting to bring Turkey Gravy up a notch, this recipe is for you!
Here’s what you do:
I always make a second turkey ahead of time. So, this affords me the luxury of congealing the fat from the pan drippings overnight in the refrigerator, making the skimming part super easy. But, if you make gravy the same day that you roast your turkey, there are just slight modifications needed.
Instead of skimming the fat from hardened and congealed pan drippings, pour your pan drippings in either a large glass measuring cup or in a special gravy separator. If using a large glass measuring cup, allow the fat to rise to the top, then tilt the measuring cup slightly and remove the fat with a spoon. Be sure to put your fat in a bowl so that you have it available for making gravy – in other words, don’t discard the fat just yet.
If you are making the gravy from pan drippings that have been stored overnight in your refrigerator, here’s what you do:
- I put my pan drippings in a stock pot because I have quite a bit of pan drippings. I covered the stock pot with a lid and placed it overnight in the refrigerator. The next day, remove pan drippings from the refrigerator.
- Using a spoon, skim the congealed fat from the pan drippings and place in separate bowl.
- This is congealed pan drippings with the fat removed.
- This is the reserved fat from skimming.
Put your congealed pan drippings in a stock pot or sauce pan on the stove top. Gentle heat on low until drippings are melted.
Once melted, pour your pan drippings into glass liquid measuring cups. Mine measured just slightly over 5 cups.
I decided I wanted to make a rounded number of cups of gravy, so I added chicken stock to equal 6 cups. This step is unnecessary if you feel you have enough pan drippings to meet everyone’s gravy needs! But, it’s important that you measure your pan drippings so that you know how much fat and flour to use.
Here’s the ratio of fat and flour to pan drippings (you adjust this ratio based on the amount of pan drippings you have and/or the amount of gravy you are going to make):
- 1/4 cup of turkey fat (you can use butter as a replacement)
- 1/4 cup of flour
- 2 cups of turkey pan drippings (or chicken stock)
So, once you’ve measured your pan drippings, do the math and calculate how much fat and flour you will need to make the gravy.
Next, prepare your herbs:
Choose several stalks of parsley, several leaves of sage, one stem of rosemary and a couple of sprigs of thyme.
Pick the parsley, rosemary and thyme from their stems and discard stems. Finely mince all herbs.
Place all prepared herbs in a small bowl (this is to make it easy to add to your pan for the gravy).
- Measure your flour and place in a separate bowl to make it easy on yourself when preparing Parsley, Sage, Rosemary and Thyme Turkey Gravy.
- Next, measure your turkey fat based on your calculations and place in either sauce pan or frying pan. I used a frying pan for ease in photographing these steps. For 6 cups of gravy, you will need 3/4 cup fat.
- Heat your fat over medium heat.
- Add the herbs all at once.
- Whisk the herbs in the fat and sauté on medium for about 1 minute.
Next, add the flour all at once.
Whisk to combine and to remove all lumps. Continue whisking flour and fat until roux is smooth.
Let cook for about 2 minutes over medium (this is to remove the flour taste), whisking constantly.
Add pan drippings all at once.
Whisk to combine.
Continue cooking over medium and whisking while sauce thickens.
It will take 5 to 7 minutes to thicken your Parsley, Sage, Rosemary and Thyme Turkey Gravy. At this point, taste your gravy (a little bit on a spoon) and correct seasonings by adding salt and pepper, if needed. I never add salt to my gravy because I salt the inside cavity of my turkey and it always makes the pan drippings plenty salty enough!
Pour into a gravy boat (or several gravy boats for a large crowd) and serve immediately.
Or, if you don’t have a gravy boat, pour into a bowl and add a ladle.
Here’s a bonus tip: if you walked away from your gravy for a few minutes while it was thickening, and now you have lumps, don’t sweat it! Just pour your gravy through a fine mesh sieve. However, if you make Parsley, Sage, Rosemary and Thyme Turkey Gravy and then pour it through a fine mesh sieve, you won’t have the bits of herbs floating in your gravy! But, that’s okay, too…you’ll have the “essence” of the herbs in your gravy.
Here’s the recipe:
- ¾ cup of turkey fat from a roasted turkey
- 1 tablespoon fresh parsley leaves, picked from stems and finely minced
- 1½ teaspoon fresh sage, stem removed and finely minced
- ¾ teaspoon fresh rosemary, picked from stem and finely minced
- ¾ teaspoon fresh thyme, picked from stem and finely minced
- ¾ cup all-purpose flour
- 6 cups of congealed pan drippings from a roasted turkey
- Chicken stock (only needed to supplement the pan drippings)
- Salt (optional; to taste)
- Pepper (optional; to taste)
- Remove pan drippings from the roasted turkey pan and place in either a stockpot, sauce pan or a refrigerator container.
- Refrigerate overnight to congeal pan drippings.
- Remove from refrigerator and skim congealed fat from the top of the congealed pan drippings, reserving fat in another bowl.
- Alternative instructions: if you are making turkey gravy to serve immediately with your roasted turkey, pour pan drippings into a liquid measuring cup; allow fat to float to the top; tilt liquid measuring cup and remove floating fat from the measuring cup with a spoon reserving fat by placing in another bowl.
- If using congealed pan drippings, gently heat pan drippings in a pot on the stove until melted.
- Pour pan drippings into a liquid measuring cup and measure.
- Add enough chicken stock to equal 6 cups of pan drippings and chicken stock.
- In a sauce pan or frying pan, add ¼ cook of reserved fat (now you can discard remaining fat) and heat over medium heat.
- Add prepared herbs and whisk to combine.
- Sauté for 1 minute, whisking constantly so that herbs don't burn.
- Add flour and whisk to thoroughly combine, whisking so that no lumps remain.
- Cook for about 2 minutes, whisking constantly, to remove flour taste.
- Add prepared pan drippings all at once, whisking to combine.
- Continue to whisk over medium heat until gravy has thickened.
- Using a spoon, taste gravy and correct seasonings (add salt and pepper, if needed).
- Remove from heat and pour into a serving bowl.
- Serve immediately.
(other holiday recipes)
- Baked Sweet Potatoes with Warm Maple Drizzle and Toasted Pecans
- Cornbread Stuffing
- Creamy Mashed Potatoes
- Parsley, Sage, Rosemary and Thyme Roasted Turkey
- Parsley, Sage, Rosemary and Thyme Stuffing
- Roasted Garlic Mashed Potatoes and Cauliflower with Parmesan
- Roasted Turkey
- Sour Apple Cranberry Sauce
- Thyme Roasted Carrots with Toasted Walnuts
- Turkey Gravy