Roasted Turkey and Gravy Recipe Video

Thanksgiving Recipe: This gravy develops a rich flavor and color from caramelized onions and a natural roasted turkey stock. Why try ours? The combination of caramelized onion with apple cider and Calvados adds a hint of sweetness and complexity.


Preparation Time45 MinCooking Time45 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexJust EnjoyServings8


 Chopped yellow onion3 Cup (48 tbs)
 All purpose flour1⁄3 Cup (5.33 tbs)
 Turkey stock/Chicken stock1 Quart (roasted turkey stock)
 Unsalted butter1⁄2 Pound
To finish gravy for the meal
 Fresh sage leaves1 Teaspoon (Optional)
 Fresh thyme3⁄4 Teaspoon (Optional)
 Heavy cream2 Tablespoon (Optional)
 Apple cider1⁄4 Cup (4 tbs)
 Apple brandy1 Tablespoon (Optional)
 Kosher salt2 Teaspoon
 Fresh ground black pepper1 Teaspoon

Nutrition Facts

Serving size

Calories 282 Calories from Fat 216

% Daily Value*

Total Fat 25 g37.8%

Saturated Fat 15.5 g77.4%

Trans Fat 0 g

Cholesterol 66.1 mg

Sodium 730.9 mg30.5%

Total Carbohydrates 13 g4.2%

Dietary Fiber 1.8 g7.4%

Sugars 0.9 g

Protein 3 g6%

Vitamin A 16.5% Vitamin C 1.8%

Calcium 2.5% Iron 3.9%

*Based on a 2000 Calorie diet


1. In a large heavy saute pan, melt butter and saute onions on medium heat, stirring frequently for about 15 to 20 minutes or until onions are caramelized to a rich golden brown. The butter will foam as the water content of the butter and onions boils off.
2. Sprinkle flour over the onions and mix to blend and cook for an additional 3 to 5 minutes.
3. Add hot turkey stock whisking constantly to avoid lumping. Cook for 5 to 6 minutes to thicken. At this point the gravy base' can be chilled quickly and refrigerated for a day or two.

4. Reheat gravy base. If desired, add fresh herbs and cream.
5. If you have the opportunity to use additional turkey drippings from the roasting pan, remove the turkey and hold covered in a warm place. Pour or spoon off excess fat. Add enough chicken stock or water to cover the bottom of the pan. Place pan with drippings and stock over a medium to high burner and reduce the liquid to 1/4 or less.
6. Add apple cider and brandy to roasting pan and stir to deglaze the nicely browned turkey fond on the bottom and sides of the pan. With a rubber spatula, scrape all of the deglazed pan drippings through a strainer into the gravy base. (If there is no opportunity to deglaze drippings from a pan, add the brandy and cider to the gravy base, cook for 8 to 10 minutes and continue to step 5)
7. Season with 1/2 of the salt and pepper, simmer and stir for 2 to 3 minutes. Taste and adjust with additional salt and pepper if needed.

8. Serve with turkey and enjoy!

Editors Review

Planning a thanksgiving dinner party would be a snap with this excellent Roast Turkey and Gravy recipe. A great make ahead preparation eliminating all the cooking stress on the party day. Watch the video to see step by step instructions.