Description
This is a smooth, delicious gravy with shallots and rosemary, and my mom's capful of good bourbon to make it perfect!
Ingredients
- Turkey Broth
- Garlic Cloves
- Shallots
- Fresh Rosemary
- Bay Leaf
- Kosher Salt
- Fresh Ground Black Pepper
- Unsalted Butter
- Flour
- Bourbon
Instructions
- Pour roasting pan drippings in measuring cup and allow to separate
- Reserve 3 tablespoons of the fat
- Discard remaining fat and add drippings to turkey stock
- Heat reserved fat in roasting pan over medium-high heat
- Add garlic, shallot, rosemary, and bay leaf
- Cook and stir until shallot is tender, about 5 minutes
- Make a paste with butter and flour in a small bowl and reserve
- Add broth to roasting pan and scrape up any brown bits from bottom of pan
- Bring to boil
- Slowly whisk in flour mixture, continuing to boil, until thickened
- Season to taste with salt and pepper
- Stir in one capful of good bourbon just before serving