Bourbon Turkey Gravy Recipes

BOURBON GRAVY

Steps:

• Discard neck; coarsely chop giblets, and return to roasting pan. Place pan on stove across 2 burners (if using a disposable roasting pan, scrape contents into a medium saucepan). Bring drippings to a boil over medium-high; cook, scraping up browned bits, until liquid is brown and syrupy, 8 to 10 minutes (if bottom of pan is about to scorch, lower heat).
• Add wine and cook, stirring constantly, until very syrupy, 8 to 10 minutes. Add flour, and cook, stirring, until incorporated, about 1 minute. Gradually add broth, then 2 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, about 5 minutes.
• Stir in bourbon; cook 2 minutes. Remove pan from heat; stir in cream. (If gravy is too thick, add water as necessary.) Pour gravy through a fine-mesh sieve into a medium saucepan; discard solids. Season with salt and pepper, and keep warm; whisk before serving.

BOURBON TURKEY GRAVY

Steps:

• 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.

ROAST TURKEY WITH BOURBON GRAVY

Steps:

• Make turkey:
• Position rack in bottom third of oven and preheat to 350°F. Pat turkey dry with paper towels and sprinkle inside and out with salt and pepper. Spoon Corn Bread Succotash Stuffing loosely into neck cavity and main cavity of turkey. Tie legs together. Using small metal skewers, pin neck skin to enclose stuffing. Sprinkle with salt and pepper.
• Place turkey, breast side up, on rack in large pan. Add reserved turkey fat and 2 cups Turkey Stock to pan. Cover turkey loosely with foil. Roast 2 hours, basting every 30 minutes with pan drippings.
• Remove foil. Add 3 cups water to pan. Roast turkey until thermometer inserted into thigh registers 180°F, basting occasionally with pan juices, about 2 1/2 hours longer. Transfer turkey to platter. Tent with foil. Let stand while making gravy.
• Make gravy:
• Strain juices from roasting pan into 8-cup glass measuring cup. Spoon fat off top of juices, returning 1/2 cup fat to roasting pan. Add enough remaining Turkey Stock to pan juices to measure 6 cups of broth mixture.
• Heat fat in roasting pan atop 2 burners over medium heat. Whisk in flour. Stir until mixture is golden, about 2 minutes. Whisk in broth mixture, then bourbon. Simmer until gravy thickens, about 5 minutes. Season with salt and pepper. Serve gravy with turkey.

CLASSIC TURKEY GRAVY

Steps:

• When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired.
• When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup.
• Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.
• Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper. Stir in the flavored butter, if desired.
• Start with cold heavy cream and mix on high speed.
• After about 3 minutes, you'll have whipped cream; continue mixing.
• After about 6 more minutes, the butter will clump and separate from the liquid. Strain and wrap the butter in cheesecloth, then squeeze out the liquid.
• Tip: To make perfect rounds, shape flavored butter into a log using parchment paper; wrap and chill, then slice.
• Pumpkin
• Mash 1/4 cup canned pure pumpkin, 1 stick softened butter, 1/4 teaspoon orange zest, 1/2 teaspoon each sugar and pumpkin pie spice, and a pinch of salt.
• Spiced Cranberry
• Simmer 1/2 cup cranberries with 1 tablespoon water, 1/4 cup sugar, 1 strip lemon zest, 1 cinnamon stick and 1 clove, 6 to 8 minutes. Discard the zest, cinnamon and clove; let cool. Pulse in a food processor with 1 stick softened butter and a pinch of salt.
• Bourbon-Raisin
• Microwave 1/2 cup raisins with 1 tablespoon bourbon, covered, 45 seconds; let cool. Pulse in a food processor with 1 stick softened butter, 1 tablespoon chopped chives and a pinch of salt.
• Sage Brown Butter
• Melt 1 stick butter over medium heat and cook until browned. Add 1/4 cup sage and fry 30 seconds; drain on paper towels, then chop. Let the brown butter cool; mash with 1 stick softened butter, the sage and a pinch of salt.

APPLE-BOURBON TURKEY AND GRAVY

Steps:

• Stir together apple juice, bourbon, and brown sugar. Stir until the sugar dissolves.
• Remove the giblets and neck from the turkey, and rinse the turkey with cold water. Drain the cavity and pat dry. Place the turkey in a large roasting pan. Dip the cheesecloth into the apple juice mixture. Wring dry. Cover the turkey with the cheesecloth. Pour the apple juice mixture over the cheesecloth, coating completely. Cover and chill for 12 to 24 hours, basting occasionally with the marrinade.
• Preheat oven to 325 degrees. Remove the turkey from the pan, discarding cheesecloth and reserving 3 cups of the marinade. Sprinkle the cavity with your desired amount of salt; rub into the cavity. Sprinkle your desired amount of salt and pepper on the skin. Rub it into the skin. Tie the legs together with string; tuck the wingtips underneath.
• Arrange the celery, carrots, apples, and onion in a single layer on a roasting pan. Place the turkey, breast side up on the celery mixture. Pour the reserved marinade over the turkey in the pan.
• Bake at 325 degrees for 3 hours and 15 minutes to 4 hours or until a meat thermometer inserted into the thickest portion of the thigh reads 165 degrees, basting every 30 minutes with the pan juices and shielding with aluminum foil after 2 hours 30 minutes to prevent excessive browning, if necessary. Remove from the oven, and let stand for 30 minutes.
• Transfer the turkey to a serving platter. Reserve 2 1/2 cups pan drippings. Pour the drippings through a fine wire mesh stainer into a large measuring cup, discarding solids.
• Melt the butter in a saucepan over medium heat. Whisk in the flour and cook, whisking constantly, 1 to 2 minutes or until smooth. Gradually add the drippings, and bring to a boil. Reduce heat to medium, and simmer, stirring the mixture occasionally, 5 minutes or until the gravy thickens. Add up to 1/2 cup chicken broth to achieve the desired consistency. Sir in salt and pepper to taste. Serve the turkey with the warm gravy.