Bourbon Gravy

 

 

This recipe goes with Two Herb-Roasted Turkey with Bourbon Gravy

Yield: about 3 cups
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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Ingredients

  • Giblets and neck reserved from turkey
  • Pan drippings from turkey
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 2 tablespoons bourbon

Preparation

  1. Combine giblets, neck, and 3 cups water in a saucepan. Bring to a boil; cover, reduce heat, and simmer 45 minutes to 1 hour or until giblets are tender. Strain, reserving broth. Discard turkey neck. Coarsely chop giblets; set aside.
  2. Add reserved broth (2 cups) to turkey pan drippings; stir until browned bits are loosened from bottom of roasting pan.
  3. Transfer broth and drippings to a saucepan, if desired, or continue cooking in roasting pan placed over 2 burners on the stovetop. Stir in chopped giblets, if desired. Bring to a boil; reduce heat, and simmer, uncovered, 3 to 5 minutes.
  4. Combine flour and 1/2 cup water, stirring until blended; gradually stir into gravy. Bring to a boil; boil 1 minute or until thickened. Set aside some plain gravy, if desired. Stir garlic powder and bourbon into remaining gravy. Serve hot.
  5. Fix It Faster: Substitute canned chicken broth instead of making homemade broth, if desired.
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