Bourbon Gravy

Bourbon Gravy
Mikkel Vang
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Serves 8


(1/2 stick) unsalted butter
all-purpose flour
3 to 4
low-sodium chicken broth
kosher salt and black pepper
roasting pan and its contents, from the Cider-Glazed Turkey
bourbon or dry white wine


  1. Make the gravy base: Melt the butter in a large saucepan over medium-high heat. Add the flour and cook, whisking, until smooth and golden brown, 4 to 5 minutes. Whisk in 3 cups of the broth, 1 teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer until thickened, 1 to 2 minutes.
  2. Discard the vegetables from the reserved roasting pan and strain the pan drippings into a large measuring cup or bowl. You should have about 1½ cups of liquid. Let stand for 5 minutes, then skim off and discard the fat. (Alternatively, use a fat separator.)
  3. Place the empty roasting pan across 2 burners. Add the bourbon and cook over medium-high heat, scraping up the bits stuck to the pan, for 1 minute. Add to the gravy base in the saucepan, along with the strained drippings, and cook until warmed through, 2 to 3 minutes.
  4. Strain, if desired, and adjust the consistency with additional broth if necessary before serving.
Dawn Perry
October 2011

Nutritional Information

  • Per Serving
  • Calories 136
  • Fat 9 g
  • Sat Fat 5 g
  • Cholesterol 21 mg
  • Sodium 302 mg
  • Protein 3 g
  • Carbohydrate 6 g
  • Sugar 0 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 3 mg
What does this mean? See Nutrition 101.

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