Turkey Gravy Recipe
This homemade turkey gravy, made with rich drippings and giblets, will elevate your Thanksgiving meal, adding savory depth and the perfect sauce for your feast. Serve over mashed potatoes and Thanksgiving turkey.
Servings: 12 -15 servings
Ingredients
- raw turkey giblets and neck optional
- drippings from roasted turkey
- ½ cup all-purpose flour
- 4 cups low-sodium chicken broth or turkey or vegetable broth
- salt to taste
- black pepper to taste
Instructions
Prepare the Giblets (Optional)
- Place the turkey neck, heart, liver, and gizzards into a medium saucepan. Cover them completely with water and bring to a boil. Once boiling, reduce the heat and let it simmer for about 1 hour, or until the giblets are fully cooked.
- Use a slotted spoon to remove the giblets from the pot and set them aside to cool. You can either discard the remaining liquid or save a little to thin the gravy later, if necessary.
- Once the giblets have cooled, discard the liver (as it can give the gravy a strong flavor) and use your fingers to pick any meat off the turkey neck. Add this meat to the rest of the giblets. Dice the giblets into small pieces and set them aside for later use in the gravy.
Prepare the Drippings
- After roasting your turkey, carefully pour the drippings from the roasting pan into a large bowl or measuring cup. Let the drippings sit for a few minutes, allowing the fat to rise to the top. Use a large spoon or ladle to skim off most of the fat (reserve 1 tablespoon of the fat), leaving the flavorful drippings and liquid behind.
Make the Gravy
- In a large saucepan over medium heat, add 1 cup of the skimmed drippings plus one tablespoon of the fat from the top. Whisk in the 1/2 cup of flour until you form a smooth paste. Adjust the amount of flour if necessary to achieve a thick, pasty consistency. Continue to cook, whisking constantly, until the mixture turns a golden brown—this is your roux.
- Once the roux is golden, gradually whisk in 4 cups of chicken broth or stock and add a cup of drippings liquid. Keep whisking until the gravy thickens, about 5 to 8 minutes. If using giblets, stir in the diced meat at this stage.
Adjust the Consistency
- If the gravy is too thick, thin it out with a little giblet broth or more drippings. If it’s too thin, continue cooking for another 10 minutes, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and whisk until the gravy reaches your desired consistency.
Final Touches
- Taste the gravy and adjust the seasoning with salt and pepper as needed. Serve the gravy warm, either immediately or kept over very low heat until ready to serve.
Notes
- If you're using giblets, cook and chop them ahead of time so they’re ready to add to the gravy as soon as it’s done.
- Focus on getting a smooth roux by whisking the flour and fat thoroughly; this helps you avoid lumps in your gravy.
- Gradually add warm broth to the roux to help the gravy thicken evenly and prevent clumping.
- Adjust the gravy's thickness to taste. If the gravy is too thick, thin it out with a bit of broth or water. If it’s too thin, cook it a bit longer or add a cornstarch slurry.
- For an ultra-smooth gravy, strain it through a fine-mesh sieve before serving.
Nutrition
Serving: 1serving | Calories: 32kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 24mg | Potassium: 73mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 0.1IU | Calcium: 4mg | Iron: 0.4mg
