Finish the Gravy: Add the remaining turkey drippings to the gravy, leaving any extra fat behind in the fat separator. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes.

Get Homemade Gravy Recipe from Food Network. In a large (10- to 12-inch) saute pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned.

Pour the turkey drippings into a bowl. Add 1/4 cup of the chicken broth to the roasting pan and scrape up any browned bits; add to the bowl, then freeze the drippings until the fat hardens on …

For the gravy: Pour off all but half to three-quarters of a cup of grease. Reduce the heat to medium-low. Add the remaining flour mixture and extra flour if necessary (enough to make a …

In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned.

Remove the turkey from the roasting pan, cover loosely with foil and set aside to rest. Place the pan over medium heat and add the broth and wine at the same time.

Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat.

For the gravy: Heat a large skillet over medium-high heat. Add the bacon and sauté until crispy, 4 to 5 minutes. Use a slotted spoon to remove the bacon pieces, leaving the fat in the pan.

Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, …