Brandy-laced gravy

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10 min


3 cups (750 mL)

* PLUS Cooking time: 40 minutes


  • turkey giblets , and neck
  • 2 cups chicken broth
  • 3 bay leaves
  • 1 onion , chopped
  • 1/4 cup all-purpose flour
  • 1/3 cup brandy , see tip, below


  • While turkey is roasting, coarsely chop giblets, then place with neck in a saucepan. Add broth, bay leaves and onion. Cover and simmer, 30 minutes. Strain and save liquid.
  • Remove Five-Herb Turkey from pan. Skim and discard fat from pan juices. Place pan over 2 burners or pour juices into a large saucepan. Bring to a boil over medium-high heat. Then, whisking constantly, sift in flour a little at a time. Continue whisking until smooth and thick, 2 minutes. Then gradually whisk in giblet broth and brandy. Reduce heat to medium. Stir frequently, uncovered, until as thick as you like, 8 to 12 minutes. Taste and add pinches of salt and pepper or more brandy, if you wish.

Nutrition (per serving)

  • Calories
  • 141,
  • Protein
  • 1.7 g,
  • Carbohydrates
  • 2.1 g,
  • Fat
  • 12.6 g,
  • Sodium
  • 178 mg.

Kitchen tip: If you don’t want to add brandy, increase chicken broth by 1/3 cup (75 mL).