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Sage Butter Turkey Gravy —an amazing turkey gravy made with drippings and a delicious roasted garlic sage butter.
Delicious is definitely an understatement in describing how tasty this Sage Butter Turkey Gravy is. It is biscuit sopping, plate liking, send-that-back-this-way good! It’s made with the drippings from Baked Turkey Wings and Roasted Garlic Sage Butter.
Sage butter turkey gravy ingredients
Roasted garlic sage butter– The sage butter takes only 3 ingredients and minutes to make for the best gravy you’ll have make. Follow the link for the instructions.
Turkey pan drippings or stock– Use can use the drippings from a roasted turkey or a box of turkey stock.
Salt and pepper to taste
Separator cup (affil link)
Turkey pan drippings
This recipe can be made with or without drippings from a turkey. I pour the liquid and fat from the roasting pan into a separator cup. Any small bits of roasting vegetables that falls into the cup gets incorporated into the gravy for extra flavor as a bonus. If your basting liquid is not enough to make 1 1/2 cups, you will need to add either water or turkey stock to the cup to make up the difference.
Turkey gravy instructions
Start by making a roux of the sage butter and flour. If you are using some (no more than 1/4 cup) finely diced basting vegetables, stir them in as the roux is browning.
Next, whisk pour in the liquid, being careful not to add too much if the separated fat.
Once the gravy thickens, turn off the heat. If you opted to use the vegetables, puree the gravy with a blender until smooth.
Season to taste with salt and pepper if needed.
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Sage Butter Turkey Gravy
- 5 tbsp roasted garlic sage butter
- 3 tbsp all-purpose flour
- 1 1/2 c turkey stock or pan drippings
- Salt and pepper to taste
- In a saucepan over medium heat, melt 5 tablespoons of roasted garlic sage butter. Whisk in the 3 tablespoons of flour to make a roux. If you are using some (no more than 1/4 cup) finely diced basting vegetables, stir them in as the roux is browning.
- Next, whisk pour in the turkey stock or pan drippings. Once the gravy thickens, turn off the heat. If you opted to use the vegetables, puree the gravy with a blender until smooth. Season to taste with salt and pepper if needed.