Turkey Gravy


  • 4 Tbsp unsalted butter
  • 1 small onion, finely chopped
  • 1 Tbsp fresh thyme leaves
  • Sea salt and freshly ground pepper
  • ½ Cup Flour
  • Turkey drippings from roasting pan (2-3 Cups)


You can start this recipe ahead of time and then finish once the turkey has been fully cooked and is resting before serving.

Melt Tbps butter is sauté pan, add onions and fresh thyme. Sauté for 5-7 minutes, until onion is completely cooked. Add salt and pepper to taste.  Set aside until turkey is cooked. Once turkey is cooked, remove all the drippings from the roasting pan, you should have anywhere from 2-3 cups worth of drippings. Reheat the onions and butter, add 1 more Tbsp of butter. Add ½ cup of flour, mix well. Cook for 2 minutes. Add hot turkey dripping to the pan. Using a whisk, stir the mixture until it begins to thicken. Add salt and pepper if needed and more butter for extra creamy gravy.

**If you don’t have enough drippings from your turkey, you can always substitute in chicken stock**

About The Chef: Cynthia Beretta

Cynthia Beretta, Co-Founder of Beretta Farms and founder of Beretta Kitchen, is no stranger to food. A gifted entrepreneur, mother of three, organic cattle rancher and self-proclaimed ‘foodie’, Cynthia has over twenty-five years of experience in the food industry. Born on the original Earth Day in the 1970s, Cynthia jokes she was destined for sustainable and organic greatness. In 1993, fresh out of school with no farming experience to speak of Cynthia and her husband Michael embarked on an unconventional path and founded Beretta Farms. Since then the couple has expanded their network of like-minded farmers across the country, partnering with those that share the core value of raising animals humanely with love and respect As both businesses continue to grow and thrive, Cynthia never forgets to carve time out of her busy schedule to share a hearty home cooked meal with her family.

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