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Gravy Bordelaise

Active time 25 mins
Total time 25 mins

Serves 16 (serving size: about 1/4 cup)

Slow-roasted turkey juices reduce and intensify for a divine sauce. Use any reserved giblets here. If you didn't roast the neck, sauté it for 8 minutes. Remove and discard the neck once the gravy is done.


  • Pan drippings (including juices) from whole roasted turkey (about 2 cups)
  • 1 tablespoon canola oil
  • 1 roasted turkey neck
  • 1 cup sliced shallots
  • 1 tablespoon minced garlic
  • 2 cups dry red wine
  • 2 1/2 cups unsalted chicken stock, divided
  • 1/4 cup all-purpose flour
  • 1 teaspoon black pepper
  • 3/4 teaspoon kosher salt
  • 1 tablespoon chopped fresh thyme

Nutrition Information

  • calories 36
  • fat 0.9 g
  • satfat 0.1 g
  • monofat 0.6 g
  • polyfat 0.3 g
  • protein 2 g
  • carbohydrate 4 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 124 mg
  • calcium 12 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place a ziplock bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes. Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening. (You should have about 1 1/2 cups drippings.) Discard fat.

  2. Place roasting pan from turkey or a large saucepan on a burner over medium-high. Add oil; swirl. Add neck, shallots, and garlic to oil in pan. Sauté 4 minutes. Combine 1/2 cup chicken stock and flour in a bowl. Add wine to pan; cook 12 minutes. Add turkey juices, flour mixture, remaining 2 cups chicken stock, pepper, and salt to pan, scraping to loosen browned bits. Strain stock mixture into a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until reduced to 3 1/2 cups. Stir in chopped thyme.