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Oxmoor House Photo by: Oxmoor House

Bourbon Gravy

Oxmoor House MAY 2008

  • Yield: about 3 cups
  • Cook time: 1 Hour, 8 Minutes
  • Prep time: 5 Minutes


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


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.

Add reserved broth (2 cups) to turkey pan drippings; stir until browned bits are loosened from bottom of roasting pan.

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.

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.

Fix It Faster: Substitute canned chicken broth instead of making homemade broth, if desired.


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Bourbon Gravy Recipe