Bourbon Gravy

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Making gravy is surprisingly easy. If you’re already making a Thanksgiving turkey, with about 15 minutes extra work you can also have homemade gravy. And like most foods, gravy is even better when you add booze.


  • 4 cups turkey or chicken stock
  • 3 tbs butter (unsalted)
  • 1/3 cup flour
  • Pan drippings from turkey (pour fat off first)
  • ½ cup bourbon
  • salt and pepper to taste



Cook butter in a large saucepan on medium heat. Add in the flour and whisk it for a minute. Then pour in the stock (already heated) and simmer on low heat for about a minute while continuing to whisk. You can make this portion several days ahead and refrigerate it, in which case you would reheat it before continuing with this recipe.

After you’ve removed the turkey from your roasting pan, pour the excess fat from the pan and leave the drippings. Place the roasting pan on burner over medium heat and pour in the bourbon. Stir with a wooden spoon to loosen browned bits. Don’t cook the bourbon completely down, just until the alcohol smell is no longer strong. Pour the roasting pan contents into warm gravy and simmer for about 10 minutes. Add salt and pepper to taste.

Makes about 4 cups.

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