Roasted Garlic Turkey Gravy
Roasted Garlic Turkey Gravy is a simple and delicious attention grabbing gravy. The simple addition of roasted garlic takes this to a level you wouldn’t think possible with a gravy. And no pan drippings are used! Make this with your next turkey meal. Really, this goes great with any poultry. You will not be disappointed!
Not So Traditional Turkey Gravy
I don’t know about you, but can you have a turkey dinner without a good gravy? That smooth rich goodness to pour over your potatoes, take a piece of turkey smothered in gravy, scoop up some potatoes, and slide into your mouth? I can’t! What a pleasurable description, wouldn’t you say? Just the thought of it wets my taste buds and makes me lick my lips.
This gravy, however, isn’t your basic, package made gravy. And you don’t need pan drippings! The addition of the roasted garlic gives your turkey dinner a flavor that will blow your mind. You’ve never had a gravy like this! And once you do, you won’t want any other gravy for your turkey ever again!
Roasted Garlic Turkey Gravy
As I have mentioned before, I grew up hating turkey dinners. But once I learned how to do it right, I love it! One reason is because of this gravy!
I feel the two biggest game changers are 1) the roasted garlic, and 2) the worcestershire sauce.
Roasted Garlic – Since this is a turkey gravy, I usually only make this when I make turkey. And this is where I get my roasted garlic. I place a head of garlic in the pan with the turkey. After an hour or so, I remove it to make my gravy. I squeeze out the garlic onto a cutting board. Then, using the back of my chef knife, I spread it over and over to make a paste. This will help it to mostly dissolve, but not completely. And that’s a good thing. The light pieces you see in the photos are the roasted garlic.
The Roux – Making the roux is important. It’s not just about mixing butter and flour and then moving on. The flour needs to cook. As you’re whisking the flour into the butter, you need it slightly turn brown. You need to be careful that it doesn’t burn, so be sure to have the heat on medium. If the roux seems to be too thick, add a few drops of the chicken stock to smooth it out a bit.
Building Flavor From the Bottom Up
Flavor Builders – The roasted garlic, Worcestershire sauce, onion powder, pepper, and browning sauce are all there to build the flavor. Again, it’s not about dumping a bunch of ingredients in together. Adding these to the roux process cooks them and brings out the flavor. There is a difference between simply adding flavor, which has its place, and building flavor from the bottom up. The end result will be a bolder, richer gravy with depth of flavor.
Chicken Stock – Adding the chicken stock is an important process because it can either make your gravy smooth and silky, or clumpy. Going slowly also helps to build the flavor. Here’s what I do to make sure it comes out smooth. I’ll pour in a thin stream while whisking, about 1 tablespoon at a time. I’ll then whisk it until the liquid is evenly absorbed by the roux. You will notice that the roux will expand. Often the saucepan will move around a bit, so you will have to put the stock down from time to time. I do this until I’ve used about half the liquid, then I pour the rest in.
Can I Make This Ahead of Time?
Absolutely! You can make this hours, or even a day, before your turkey dinner. If you make it the day before, cover it and place it in the fridge. Warm it on the stove on medium-low heat, being sure to stir it often so it doesn’t stick to the bottom and burn.
If you make it the same day, this can sit out for a few hours. Simply cover it and leave it on the stove. Warm it for a bit as mentioned above just before you’re about to serve it. It’s done when you see small bubbles.
What Ingredients Are in Roasted Garlic Turkey Gravy?
- Butter
- All Purpose Flour
- Roasted Garlic
- Worcestershire Sauce
- Onion Powder
- Black Pepper
- Chicken Stock
- Browning Sauce
- Kosher Salt
Ingredient Notes & Substitutions
Roasted Garlic – you can store bought or homemade. I have used roasted garlic in a jar and it was pretty awesome. I have a homemade recipe in the Recipe Notes.
Browning Sauce – I use Kitchen Bouquet. It’s this little bottle of deliciousness. You should be able to find it in the condiment aisle or on Amazon.
How Is Roasted Garlic Turkey Gravy Made?
- In a medium saucepan over medium heat, add the butter. Once the butter is completely melted, whisk in the flour. Cook until the roux starts to slightly turn darker, about 3-4 minutes.
- Add in the roasted garlic, worcestershire sauce, onion powder, salt, pepper, and browning sauce. Continue to whisk and cook for another 2-3 minutes.
- Slowly pour in the chicken stock and continue to whisk to mix and avoid clumping. Continue until all the stock has been added to the saucepan.
- Turn the heat up to medium-high to thicken the sauce. Remove from the heat and cover.
- When ready to serve, heat it up until you see small bubbles.
What Can I Do with the Leftovers?
The leftovers keep a long time in the fridge in an airtight container for 5 days.
Can I Freeze the Roasted Garlic Turkey Gravy?
Yes! You need to use an airtight container or freezer bag and it’ll stay tasty for up to 3 months. Thaw it on the counter or overnight in the fridge. Warm it just before serving.
Useful Kitchen Tools
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Other Amazing Recipes That You’ll Love!
Juicy Herb-Roasted Turkey Breast
French Green Beans (Haricot Verts) with Sliced Garlic and Mushrooms
Sour Cream and Chives Smashed Potatoes
Roasted Garlic Turkey Gravy
Ingredients
- 4 Tablespoons Butter
- 1/4 cup All Purpose Flour
- 2 Tablespoons Roasted Garlic, store bought or homemade (see Recipe Notes for a homemade recipe)
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Onion Powder
- 1/2 teaspoon Black Pepper
- 2 cups Chicken Stock
- 2-3 drops Browning Sauce (I use Kitchen Bouquet)
- 1/8 teaspoon Kosher Salt
Instructions
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In a medium saucepan over medium heat, add the butter. Once the butter is completely melted, whisk in the flour. Cook until the roux starts to slightly turn darker, about 3-4 minutes.
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Add in the roasted garlic, worcestershire sauce, onion powder, salt, pepper, and browning sauce. Continue to whisk and cook for another 2-3 minutes.
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Slowly pour in the chicken stock and continue to whisk to mix and avoid clumping. Continue until all the stock has been added to the saucepan.
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Turn the heat up to medium-high to thicken the sauce. Remove from the heat and cover.
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When ready to serve, heat it up until you see small bubbles.
Recipe Notes
Homemade Roasted Garlic
(I use my toaster oven for this. If you have one, I recommend using it. Otherwise, use your oven.)
Ingredients
- 1 Head of Garlic
- Olive Oil
Instructions
- Heat the oven to 400ºF.
- Cut the top off the head of garlic so that just the tips of all the cloves have been sliced and are exposed, about 1/4 inch.
- Bruch the top of the cloves with olive oil.
- Wrap the garlic in aluminum foil and the oven for 30-45 minutes. You can use a cupcake pan to keep it from rolling.
- Let the garlic cool.
- Use a small fork to pull out the garlic from the skins, or just squeeze the entire head and the garlic will come out.
You can roast several heads of garlic at the same time and freeze what you don't use for a future time. Squeeze the garlic out of the heads and use an ice tray to freeze them. After they are frozen, remove them from the ice tray, place them in a freezer ziptop bag, and place it in the freezer. You can keep it up to 6 months.
