Bourbon Gravy

Photo by Mikkel Vang
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 136 calories
    • 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


  1. Check 4tablespoons (1/2 stick) unsalted butter
  2. Check 1/2cup all-purpose flour
  3. Check 3 to 4cups low-sodium chicken broth
  4. Check kosher salt and black pepper
  5. Check roasting pan and its contents, from the Cider-Glazed Turkey
  6. Check 1/2cup 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.