Gluten-Free Turkey Pan Gravy
< 45 minutes
1 cup pan drippings from BUTTERBALL® Roasted Turkey
5 sprigs fresh thyme
4 fresh sage leaves
1 sprig fresh rosemary
2 bay leaves
½ teaspoon black pepper
Salt to taste
4-¾ cups turkey or chicken broth, divided
4 tablespoons cornstarch
- 1.Carefully remove turkey from pan drippings. Add thyme, sage, rosemary, bay leaves, ½ teaspoon pepper and salt to taste to drippings in roasting pan.
- 2.Stir in 4 cups broth; bring to boil over medium-high heat, stirring frequently to loosen browned particles on bottom of pan*. *These particles are known as "fond," the French word for "bottom."
- 3.Combine cornstarch and remaining ¾ cup broth in small bowl; blend well. Immediately add to gravy, stirring constantly until thickened.
- 4.Season with additional salt and pepper; reduce heat to low and simmer 15 to 20 minutes. Strain gravy before serving. Hint/Tip/Note Tip: To strengthen turkey broth, remove wings, tail and neck. Lightly oil turkey pieces; roast at 350°F until golden brown. Place roasted turkey parts into 8-quart saucepan; cover with 7 cups broth. Bring to a boil; simmer approximately 1-½ hours or until turkey meat is tender. Strain before serving. Hint/Tip/Note Note: For every cup of liquid to be thickened, use 1 tablespoon cornstarch. If thicker gravy is desired, use 1 tablespoon plus 1 teaspoon cornstarch per 1 cup of liquid.