Unwrap Barefoot Contessa’s Silky Turkey Gravy Recipe Today

Thanksgiving dinners demand a rich, velvety Barefoot Contessa turkey gravy that becomes the crowning glory of your festive feast.

The secret lies in capturing every delicious dripping from your perfectly roasted bird.

Classic gravies often fall flat, but this recipe promises deep, complex flavors that dance across your palate.

Ina Garten’s technique unlocks layers of savory goodness that will have everyone asking for seconds.

Her method transforms simple pan drippings into a luxurious sauce that complements every slice of turkey.

Each spoonful brings warmth and comfort to your holiday table.

Get ready to serve a gravy so delectable, it might just steal the spotlight from the main course.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 15 minutes

Calories: 150 kcal

Servings: 8

What You Need for Turkey Gravy

• Salt: Brings out the deep, rich flavors and helps tenderize the meat.
• Thyme: Adds an earthy, aromatic herb essence that complements poultry perfectly.
• Lemon Zest: Provides a bright, citrusy undertone that cuts through the richness.
• Black Pepper: Delivers a subtle heat and rounds out the overall seasoning.
• Sage: Offers a classic, warming herb note typical in traditional holiday cooking.
• Bay Leaves: Imparts a subtle, complex background flavor to the gravy.

• Chicken Stock: Creates a robust, savory foundation for the gravy.
• Cognac: Introduces a sophisticated, deep alcoholic warmth to the sauce.
• White Wine: Helps deglaze the pan and adds a tangy, complex layer.

• Butter: Provides richness, helps with browning, and creates a smooth gravy texture.
• Flour: Acts as a thickening agent to give the gravy its classic consistency.
• Onion: Develops a sweet, caramelized depth and adds natural body to the sauce.
• Garlic: Contributes a pungent, aromatic undertone to the gravy's flavor profile.

Tools to Make Smooth, Flavorful Turkey Gravy

• Large Roasting Pan: Essential for roasting the turkey, with high sides to catch drippings.
• Roasting Thermometer: Crucial for checking internal turkey temperatures accurately.
• Kitchen String: Needed to tie turkey legs and secure wings during roasting.
• Large Saucepan: Perfect for preparing the gravy base with butter and onions.
• Whisk: Great for blending gravy ingredients smoothly and preventing lumps.
• Cutting Board: Used for chopping onions, garlic, and carving the turkey.
• Sharp Knife: Required for precise cutting and preparing ingredients.
• Measuring Spoons: Helps measure salt, herbs, and other seasonings precisely.
• Strainer: Used to strain the gravy base and remove solid ingredients.
• Platter: Large ovenproof dish for serving and warming the turkey.

Instructions for Whipping Up Turkey Gravy

• Turkey Preparation

Salt the turkey with a herb and citrus blend three days before cooking. Gently massage the mixture inside and outside the bird. Refrigerate uncovered to help skin become crispy.

• Roasting Setup

Position turkey in a large roasting pan with aromatics like onion, lemon, and herbs stuffed inside. Secure legs and wings with kitchen string. Brush with melted butter and season generously.

• Cooking Temperature

Roast turkey slowly at moderate heat until internal temperature reaches safe levels. Allow breast and dark meat to cook separately for perfect doneness. Use a meat thermometer to check progress.

• Resting Period

Remove turkey from oven and let it rest. This allows juices to redistribute, ensuring moist and tender meat. Cover loosely with foil to retain warmth.

• Gravy Foundation

Create a rich flavor base by caramelizing onions and garlic. Develop depth with stock, herbs, and a splash of Cognac. Strain and refine the liquid for smooth consistency.

• Final Gravy Touch

Deglaze roasting pan with wine to capture all delicious browned bits. Whisk in prepared gravy base. Simmer until perfectly thickened and seasoned.

Tips for Perfect Turkey Gravy Every Time

• Elevate your turkey gravy game by using homemade stock instead of store-bought for deeper, richer flavor complexity.
• Experiment with different liquors like brandy, sherry, or white wine to add unique depth and complexity to the gravy's flavor profile.
• Prepare the gravy base up to 3 days in advance and store in the refrigerator, allowing flavors to meld and intensify before the final cooking.
• Whisk the gravy continuously while simmering to prevent lumps and achieve a silky-smooth consistency that coats the turkey perfectly.
• Roast the onions and garlic before adding to the gravy base to develop a deeper, more caramelized flavor that will make your gravy extraordinary.

How to Serve Turkey Gravy with Your Meal

• Elevate the Platter: Pour a thin layer of gravy into a large ovenproof serving dish, creating a luxurious base that keeps the turkey moist and adds extra flavor.
• Serve with Sides: Complement the turkey with classic accompaniments like roasted vegetables, mashed potatoes, cranberry sauce, and fresh dinner rolls to create a complete holiday feast.
• Warm Presentation Trick: Place the carved turkey on the gravy-lined platter in the oven for 15-30 minutes before serving, ensuring every slice is piping hot and deliciously succulent.
• Gravy Bar Bonus: Offer additional warm gravy in a gravy boat on the side, allowing guests to add extra sauce to their plates and customize their meal to taste.

Making Gravy Ahead & Keeping It Fresh

• Refrigerate Turkey Wisely: Store the seasoned turkey in the lowest part of the refrigerator to prevent cross-contamination, keeping it tightly wrapped in plastic to maintain moisture and prevent odors from spreading.
• Make-Ahead Gravy Magic: Prepare the gravy base up to three days before serving, storing it in an airtight container in the refrigerator to develop deeper, richer flavors.
• Freeze for Future Feasts: Transfer leftover turkey and gravy into sealed containers, keeping them in the freezer for up to one month without losing quality or taste.
• Reheat with Care: Warm leftover turkey slices and gravy gently in the microwave or oven, adding a splash of chicken stock to prevent drying out and maintain the meat's juiciness.

Silky Barefoot Contessa Turkey Gravy Recipe

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4.7 from 35 reviews

• Total Time: 2 hours 15 minutes
• Yield: 8 1x

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Description

Ina Garten’s turkey gravy elevates holiday meals with rich, silky flavor from pan drippings. Smooth, deeply savory sauce promises to complement roasted meats perfectly for you.

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Ingredients

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• 1 (12- to 14-pound / 5.4 to 6.3 kg) fresh turkey
• 1 large yellow onion, unpeeled and cut into eighths
• 1 large red onion, halved and sliced 0.6 cm thick
• 4 large garlic cloves, peeled and halved
• 10 large fresh sage leaves
• 8 sprigs fresh thyme
• 15 ml minced fresh thyme leaves
• 2 bay leaves
• 1 lemon, quartered
• Grated zest of 1 lemon
• 57 g unsalted butter, melted
• 6 tbsps (¾ stick / 85 g) unsalted butter
• 45 g all-purpose flour
• 1 liter good chicken stock (preferably homemade)
• 240 ml dry white wine (such as Pinot Grigio)
• 30 ml Cognac or brandy
• Kosher salt and freshly ground black pepper

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Instructions

1. Turkey Preparation: Craft a salt mixture with thyme and lemon zest 3 days before roasting. Thoroughly rinse and dry the turkey, then apply salt mixture inside the cavity and over the skin. Refrigerate for 1-2 days, uncovering the day before roasting to develop a crisp exterior.
2. Roasting Process: Preheat oven to 165°C. Position turkey in a roasting pan, stuffing cavity with onion, lemon, and thyme sprigs. Truss legs and wings, brush with melted butter, and season with salt and pepper. Roast for 2-2¼ hours until breast reaches 74°C, then transfer to a platter and tent with foil.
3. Meat Resting: Return turkey to oven for 15-20 minutes to ensure dark meat reaches 82°C. Remove sections to the platter, tent with foil, and allow 15 minutes for juice redistribution.
4. Plating Technique: Create a thin gravy layer in a serving dish, arrange carved turkey slices, and warm in the oven for 15-30 minutes. Serve with additional gravy on the side.
5. Gravy Base Creation: Melt butter in a saucepan, caramelize onions and garlic for 15-20 minutes. Add flour, cook while stirring. Incorporate chicken stock, Cognac, sage, bay leaves, salt, and pepper. Boil, then simmer for 20 minutes. Rest, strain, and refrigerate.
6. Final Gravy Preparation: Deglaze roasting pan with wine, scraping caramelized bits. Whisk in prepared gravy base, simmer until slightly thickened. Adjust seasoning and serve hot.

Notes

• Master Salting Technique: Create a fragrant salt mixture with thyme and lemon zest 3 days before roasting to infuse deep flavor and ensure a perfectly seasoned turkey.
• Skin Crisping Secret: Uncover the turkey the day before cooking, allowing the skin to air-dry and develop an irresistibly crispy, golden exterior.
• Temperature Precision: Use a meat thermometer to nail the perfect doneness – 74°C for breast meat and 82°C for dark meat ensures juicy, safe-to-eat turkey.
• Flavor-Building Gravy Hack: Let the gravy base rest for an hour and strain thoroughly to concentrate flavors and create a rich, restaurant-quality sauce.

• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 150
• Sugar: 1 g
• Sodium: 250 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 0 g
• Protein: 2 g
• Cholesterol: 30 mg