Table of Contents

Sage and Bacon Turkey Gravy: An Autumnal Classic

The aroma of Thanksgiving always takes me back to my grandmother’s kitchen, a whirlwind of flour dust and simmering pots. While the turkey was always the star, her gravy was the unsung hero. It wasn’t just a sauce; it was liquid gold, enriching every bite with a symphony of savory flavors. I remember sneaking tastes straight from the gravy boat, the rich, earthy notes of sage mingling with the smoky allure of bacon, a combination that has forever defined Thanksgiving in my memory. This Sage and Bacon Turkey Gravy recipe is my homage to her culinary magic, a way to bring that same warmth and unforgettable flavor to your table.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6
Yields: 2 cups
Dietary Type: Not Gluten-Free

Ingredients

Drippings, roasting pan bits and pan juices from 1 roasted turkey
2 cups low sodium chicken broth (or homemade giblet broth)
4 slices bacon, Hog Wild applewood smoked (about 3.5 ounces)
3 tablespoons flour
1 1⁄2 tablespoons dry vermouth (or dry white wine)
1 tablespoon fresh sage, chopped
Salt and pepper to taste

Equipment Needed

Gravy separator
Glass measuring cup
Saucepan
Skillet
Whisk

Instructions

Begin by pouring the roasting pan juices into a gravy separator to effectively remove the fat. This step is crucial for achieving a smooth, rich gravy without excessive greasiness.
Taste the separated juices carefully. This is a critical step to ensure the juices are not overly salty and are suitable for use in your gravy. Remember, the juices should not taste saltier than canned low-salt chicken broth. Adjust the saltiness later if needed; it’s easier to add salt than to remove it.
Add the juices to a glass measuring cup. Then, add the chicken broth until you have a total of 2 cups of liquid. Transfer this mixture to a saucepan. If you have more than 2 cups of pan juices, bring the juices to a boil in the saucepan until they have reduced to 2 cups liquid. This will concentrate the flavor.
Next, cook the bacon in a skillet over medium heat until it is beautifully brown and crisp. This step infuses the bacon’s savory flavor into the drippings, creating a delicious foundation for the gravy.
Remove the bacon from the skillet and set it aside. You can save it for another use, such as topping a salad or adding to a sandwich.
Carefully discard all but 2 tablespoons of the bacon drippings from the skillet. This ensures that the gravy has the right amount of richness without being overly greasy.
Add the flour to the skillet with the bacon drippings. Over medium heat, whisk continuously until the roux (the flour and fat mixture) is a beautiful golden brown color, about 3 minutes. A golden-brown roux adds depth and nuttiness to the gravy. Be patient and keep whisking to prevent burning.
Gradually whisk in the broth/juices mixture into the roux. It’s essential to whisk constantly to prevent lumps from forming.
Bring the mixture to a boil, whisking occasionally to ensure smoothness. Once boiling, reduce the heat to medium-low.
Mix in the dry vermouth (or dry white wine) and the chopped fresh sage. The vermouth (or wine) adds a subtle acidity and complexity that balances the richness of the gravy.
Simmer the gravy until it has thickened to your desired consistency, about 10 minutes. Stir occasionally to prevent sticking and scorching.
Finally, season the gravy with salt and pepper to taste. Adjust the seasoning according to your preference. Remember that the initial pan juices may already contain salt, so taste before adding more.

Expert Tips & Tricks

Make-Ahead Magic: You can prepare the gravy a day or two in advance. Store it in an airtight container in the refrigerator and gently reheat it on the stovetop before serving. Add a splash of broth if it becomes too thick during reheating.
Bacon Boost: For even more bacon flavor, crumble some of the cooked bacon and stir it into the gravy just before serving.
Herbaceous Harmony: Don’t be afraid to experiment with other herbs! Rosemary, thyme, or even a pinch of dried marjoram can add unique dimensions to the flavor profile.
Silky Smooth Solution: If lumps stubbornly persist, strain the gravy through a fine-mesh sieve for a perfectly smooth texture.
Flavor Depth: If you don’t have vermouth or white wine, a tablespoon of apple cider vinegar can add a similar tang.
No Hog Wild bacon?: Look for another applewood smoked bacon from the meat section of your local grocery.

Serving & Storage Suggestions

Serve this Sage and Bacon Turkey Gravy warm, ladled generously over slices of roasted turkey, mashed potatoes, stuffing, and other Thanksgiving favorites. Its rich, savory flavor will elevate your entire holiday meal.

Leftover gravy should be stored in an airtight container in the refrigerator. It will keep well for 3-4 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. You may need to add a splash of broth or water if it becomes too thick. You can also freeze the gravy for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Nutritional Information

Please note that these are estimates and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	145.9 kcal	N/A
Calories from Fat	99 kcal	68%
Total Fat	11.1 g	17%
Saturated Fat	3.7 g	18%
Cholesterol	15.4 mg	5%
Sodium	225 mg	9%
Total Carbohydrate	6.4 g	2%
Dietary Fiber	0.4 g	1%
Sugars	0.2 g	0%
Protein	5.7 g	11%

Variations & Substitutions

Gluten-Free Gravy: Substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch. If using cornstarch, use 1.5 tablespoons mixed with 2 tablespoons of cold water to create a slurry, and add it to the gravy towards the end of the cooking time.
Vegetarian “Turkey” Gravy: This recipe can be adapted to be vegetarian by using vegetable broth instead of chicken broth and omitting the bacon. Add a few drops of liquid smoke to mimic the smoky flavor of bacon. You can also add sauteed mushrooms for a deeper, umami flavor.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a hint of heat.
Maple Glazed Bacon: Use bacon that has been cooked with maple syrup. The bacon drippings will have a slight maple flavor that will really complement the sage.

FAQs (Frequently Asked Questions)

Q: Can I use dried sage instead of fresh?
A: Yes, but fresh sage has a more vibrant flavor. If using dried sage, use about 1 teaspoon and add it earlier in the cooking process to allow the flavor to develop.

Q: What if my gravy is too thick?
A: Gradually whisk in more broth or water until you reach your desired consistency.

Q: What if my gravy is too thin?
A: Simmer the gravy for a longer period, allowing it to reduce and thicken. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry, and whisk it into the gravy. Simmer for a few more minutes until thickened.

Q: Can I use different types of bacon?
A: While applewood smoked bacon is recommended for its distinctive flavor, you can use other types of bacon, such as hickory-smoked or maple-cured, depending on your preference.

Q: Can I make this gravy without the pan drippings?
A: While the pan drippings add depth and richness, you can still make a delicious gravy using melted butter or olive oil in place of the bacon drippings and using only chicken or turkey broth.

Final Thoughts

This Sage and Bacon Turkey Gravy is more than just a recipe; it’s an invitation to create cherished memories and savor the flavors of the season. Don’t be intimidated to experiment with the recipe. Let the aroma fill your kitchen and the taste transport you to a place of comfort and joy. I encourage you to try this recipe, share it with loved ones, and let me know what you think. Pair it with a crisp, dry Riesling to complement the savory flavors, and enjoy the magic of Thanksgiving!

Sage and Bacon Turkey Gravy Recipe