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Sage and Bacon Turkey Gravy

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“The bacon fat adds depth to the gravy and requires a good quality applewood smoked bacon, preferrably Hog Wild brand. Sage is a good compliment to garlic or rosemary seasoned turkey.”
READY IN:
35mins
SERVES:
4-6
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

  • dripping, roasting pan bits and pan juices from 1 roasted turkey
  • 2 cups low sodium chicken broth (or homemade giblet broth)
  • 4 slices bacon, Hog Wild applewood smoked (about 3.5 ounces)
  • 3 tablespoons flour
  • 1 12 tablespoons dry vermouth (or dry white wine)
  • 1 tablespoon fresh sage, chopped

Directions

  1. Pour roasting pan juices into a gravy seperator to remove fat. Taste to make sure that juices are not overly salty and are suitable for use in gravy. (Juices should not taste saltier than canned low-salt chicken broth.).
  2. Add juices to a glass measuring cup. Add broth to measure 2 cups. Transfer to a suacepan. (If more than 2 cups of pan juices, boil until reduced to 2 cups liquid).
  3. Cook bacon in skillet over medium heat until brown and crisp. Remove bacon (save for another use). Discard all but 2 tablespoons drippings from skillet.
  4. Add flour. Whisk over medium heat until roux is golden brown (about 3 minutes).
  5. Whisk in broth/juices. Bring to a boil, whisking occasionally. Reduce heat to medium-low.
  6. Mix in vermouth and sage. Simmer until thickened (about 10 minutes).
  7. Season with salt and pepper.

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