When you’re making the Perfect Turkey, you’ve got to have gravy. That’s just a fact.
Making a deeply flavorful gravy to accompany your beautifully roasted turkey is truly easier than you might think. Serve this along with our Homemade Dressing, Best Mashed Potatoes, and Country White Bread! Easy and delicious!
VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card. If you like the video, subscribe to our YouTube Channel!
How To Make Turkey Gravy
When you are making a beautifully roasted turkey, you’ve got all you need to make the best turkey gravy ever.
It’s easier than you might think and the end result is off-the-charts delicious!
Giblet Gravy is Classic Thanksgiving Fare
Before you prep your turkey, you’ll need to remove the giblets from the cavity of the bird.
The neck is usually located in the large portion of the turkey cavity, and the giblets are typically in a small bag located toward the small end of the cavity.
EXPERT TIP: To create a wonderful turkey broth, add the neck, and all of the gizzards, except the liver, to a pan filled with 3 cups of water. Bring to a boil and then simmer for 30 minutes, skimming impurities as they rise to the surface. See what the giblets look like by clicking here.
After the turkey has finished roasting, it’s time to capture the incredible drippings.
Remove the turkey, and then strain the drippings through a sieve into a bowl or measuring cup.
EXPERT TIP: Be sure to add a couple of cups of chicken broth to the roasting pan before cooking the turkey. It will combine with the turkey drippings and make an extremely delicious addition to the gravy.
Make a Roux To Thicken The Turkey Gravy
After we’ve strained both the giblet broth and the pan drippings, it’s time to make a roux.
Simply heat 2 tablespoons of bacon grease, oil, or butter over medium heat in a large saucepan/skillet.
Next, add two heaping tablespoons of flour and cook until absorbed and the flour taste has cooked out, about 2 to 3 minutes.
Now, carefully add the giblet broth to the roux, whisking constantly.
Once all the lumps are gone, pour in the pan drippings.
This gravy is a thing of beauty!
Continue cooking until thick.
Transfer to a gravy boat, or a bowl with a ladle, and serve!
Your holiday feast is now complete!
Ready to make the best gravy in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and #HowToFeedaLoon!
Turkey Gravy
Video
Equipment
- Large saucepan / skillet
Ingredients
- 3 cups water
- Turkey neck and giblets except for the liver
- dripping from roasted turkey
- 2 tablespoon bacon grease or oil, or butter
- 2½ tablespoon all-purpose flour
- Salt and pepper to taste
Instructions
- Bring the neck and giblets (except liver) to a boil in the water in a medium pan over high heat. Lower the heat and simmer for 30 minutes, skimming any impurities the float to the surface.
- After your turkey has finished roasting and is resting, pour the pan drippings through a fine-mesh sieve into a bowl or measuring cup.
- Remove the neck and giblets from the broth. Set the broth aside. You can chop the giblets and add to the gravy, if desired. If not, then discard them.
- Heat the bacon grease (or oil, or butter) in a large skillet over medium-high heat until melted. Add the flour and stir until incorporated, stirring with a wooden spoon frequently. Cook for two minutes.
- Carefully add the giblet broth to the roux (flour mixture), whisking constantly, until all lumps have dissolved. Stir in the pan drippings and continue cooking and stirring with a wooden spoon until thickened, about 4 to 5 minutes. Season lightly with salt and pepper.
Claire says
Using bacon grease to make the roux added so much flavor to the gravy. What a wonderful addition.
I’m glad that meal is done, I’m still tired. You should be so thankful to have Wesley helping you in the kitchen.
Best always,
Claire
Kris Longwell says
Hi Claire! Bacon great really does amp up the flavor! And you are right…I love having my Loon in the kitchen with me…for a number of reasons! Hope you had a beautiful Thanksgiving and Happy Holidays!!!
Cyann says
I baste my Turkey with butter, to get a nice crispy skin. To make the gravy, should I still make the roux before adding the pan drippings ? I usually cook the giblets in the bottom of the roasting pan when I roast the Turkey, then add some stock. Then I just thicken it with a flour and water mix. I am wondering why you don’t baste your Turkey?
I follow you on YouTube, but just found you here today !
Kris Longwell says
Hi there! So glad you visited our blog!!! Yay!!! Your way of making the turkey is fantastic! We often baste the turkey with butter, too. Sometimes, it can make the gravy (from the juices in the pan) a little too buttery for our taste. But your method is great. We love Turkey time!!! xoxo
Judy A Palmer says
Oh, thank you Kris, you make your viewers feel special! Happy Thanksgiving to you and Wesley.
Judy A Palmer says
Can you please come to my house and teach me how to cook please? I have been cooking for years but I can’t believe what I am learning from your website and I am afraid to try some of them. Each recipe looks so delicious but difficult!
Kris Longwell says
LOL!!! We’d love to come over, but we have faith in you, Judy!! Never hesitate to reach out with a question about a recipe if you ever have one. We’ll always answer as soon as we possibly can!!