An entire head of roasted garlic transforms this gravy from simple to sublime. Roasting mellows garlic’s bite, making it deeply savory with a hint of sweetness, similar to caramelized onions.
Active time: 25 mins; Total time: 1 hour 10 mins
Make Ahead: The garlic can be roasted and stored in the refrigerator for up to 2 weeks.
Storage Notes: Refrigerate leftover gravy for up to 3 days. Bring leftover gravy to a rolling boil before serving.
Servings: 12 - 16 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 12-16 servings; about 3 cups
Ingredients
- 1 head garlic
- 1 teaspoon extra-virgin olive oil
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 1 cup strained, defatted turkey drippings (may substitute 1 cup of stock)
- 1 teaspoon dried rubbed sage
- 1/2 teaspoon fine salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 cups no-salt-added or reduced-sodium chicken or turkey stock, plus more as needed (see above)
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Directions
Position a rack in the middle of the oven and preheat to 350 degrees. Trim the top of the head of garlic, through the tops of the cloves. Place in a square of foil, drizzle with the olive oil and wrap the garlic in the foil. Place on a rimmed baking sheet and bake for at least 45 minutes, until the cloves have softened and started to brown. (If roasting the garlic with a turkey, you can leave it in the oven for the length of time it takes the turkey to fully cook.)
In a medium saucepan over medium heat, melt the butter until it starts to foam. Whisk in the flour to form a smooth paste and cook, whisking occasionally, until it turns the color of toffee, 17 to 20 minutes. Squeeze in the roasted garlic cloves and add the turkey drippings, sage, salt and pepper, and whisk until smooth. Add the stock, increase the heat to medium-high and bring it to a simmer. Cook, stirring regularly until thickened, about 2 minutes. Remove from the heat, taste, and season with more salt and/or pepper, as desired. Serve warm.
Recipe Source
From Voraciously staff writer Aaron Hutcherson.
Tested by Aaron Hutcherson.
Email questions to the Food Section at food@washpost.com.
