Orange-Rosemary Gravy

Photo by Jose Picayo
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 111 calories
    • Fat 7 g
    • Sat Fat 4 g
    • Cholesterol 18 mg
    • Sodium 265 mg
    • Protein 2 g
    • Carbohydrate 8 g
    • Fiber 0 g


  1. Check Roasting pan and its contents from Orange-Rosemary Roasted Turkey
  2. Check 1cup dry white wine
  3. Check 1 to 3cups low-sodium chicken broth
  4. Check 4tablespoons butter (1/2 stick)
  5. Check 1/3cup all-purpose flour
  6. Check kosher salt and black pepper


  1. Discard the carrots and onions from the roasting pan; reserve the roasted oranges. Strain the pan drippings into a large measuring cup or bowl. Let stand for 5 minutes, then skim off and discard the fat. (Alternatively, use a fat separator.) Squeeze the juice of the roasted oranges into the cup of skimmed drippings.
  2. Place the empty roasting pan over 2 burners. Add the wine and cook over medium-high heat, scraping up the bits stuck to the pan, 1 minute. Pour the liquid into the skimmed drippings and add enough broth to make a total of 4 cups of liquid.
  3. Melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking, until golden brown, 4 to 5 minutes. Whisk in the broth mixture and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Strain, if desired, before serving.