Roasted Garlic Gravy

Looking for a flavorful gravy? Then check out this garlic flavored gravy made with turkey drippings!

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  • prep time 15 min
  • total time 1 hr 15 min
  • ingredients 7
  • servings 14
 

Ingredients

1
medium bulb garlic
2
teaspoons olive oil
Drippings from roasted turkey
3
cups liquid (turkey juices, canned chicken broth or water)
1/2
cup all-purpose flour
1/4
teaspoon salt
1/8
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F.* Carefully peel paper-like skin from around bulbs of garlic, leaving just enough to hold garlic cloves together. Cut 1/4 to 1/2 inch from top of bulb to expose cloves. Place cut side up on 12-inch square of aluminum foil. Drizzle bulb with oil. Wrap securely in foil. Place in pie plate or shallow baking pan. Roast 45 to 60 minutes, or until garlic is tender when pierced with toothpick or fork. Cool slightly. Squeeze garlic into bowl; mash with fork.
  • 2 After removing turkey from roasting pan, pour drippings (turkey juices and fat) into bowl or glass measuring cup, leaving brown bits in pan. Let drippings stand about 5 minutes to allow fat to rise. Skim 6 tablespoons fat from top of drippings, and return to pan; discard any remaining fat. Add enough broth or water to remaining drippings to measure 3 cups; reserve.
  • 3 Stir mashed garlic and flour into fat in pan, using wire whisk. Cook over medium heat about 1 minute, stirring constantly and scraping up brown bits, until mixture is smooth and bubbly. Remove from heat.
  • 4 Gradually stir in reserved 3 cups drippings; increase heat to medium-high. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until gravy thickens. Stir in salt and pepper.
  • 1 Heat oven to 325°F.* Carefully peel paper-like skin from around bulbs of garlic, leaving just enough to hold garlic cloves together. Cut 1/4 to 1/2 inch from top of bulb to expose cloves. Place cut side up on 12-inch square of aluminum foil. Drizzle bulb with oil. Wrap securely in foil. Place in pie plate or shallow baking pan. Roast 45 to 60 minutes, or until garlic is tender when pierced with toothpick or fork. Cool slightly. Squeeze garlic into bowl; mash with fork.
  • 2 After removing turkey from roasting pan, pour drippings (turkey juices and fat) into bowl or glass measuring cup, leaving brown bits in pan. Let drippings stand about 5 minutes to allow fat to rise. Skim 6 tablespoons fat from top of drippings, and return to pan; discard any remaining fat. Add enough broth or water to remaining drippings to measure 3 cups; reserve.
  • 3 Stir mashed garlic and flour into fat in pan, using wire whisk. Cook over medium heat about 1 minute, stirring constantly and scraping up brown bits, until mixture is smooth and bubbly. Remove from heat.
  • 4 Gradually stir in reserved 3 cups drippings; increase heat to medium-high. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until gravy thickens. Stir in salt and pepper.

EXPERT TIPS

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Expert Tips

*If roasting turkey at the same time at a higher temperature, check garlic for doneness earlier.

Depending on the turkey, broth and personal preference, taste gravy before adding additional salt, and decide how much more salt, if any, you want to add to the gravy.

A spoon whisk is a perfect utensil for stirring gravies.

Search Thanksgiving on pillsbury.com and find a classic meal plan for an easy Thanksgiving buffet.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
150mg
150%;
Total Carbohydrate
3g
3%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.