Turkey Gravy

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!

A white gravy boat pouring turkey gravy over a plate of mashed potatoes, dressing, turkey, and green beans.

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.

A turkey neck in a pot that is simmering in water with impurities that have floated to the surface.

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.

A stainless steel skillet filled with a blonde roux with a wooden spoon stirring it.

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!

A large stainless steel skillet filled with brown gravy with a wooden spoon in it.

Continue cooking until thick.

Transfer to a gravy boat, or a bowl with a ladle, and serve!

Your holiday feast is now complete!

A white plate filled with carved turkey, stuffing, mashed potatoes, and green beans all topped with gravy.

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!

A white gravy boat pouring turkey gravy over a plate of mashed potatoes, dressing, turkey, and green beans.

Turkey Gravy

This Turkey Gravy is the perfect accompaniment to your roasted turkey and all the other holiday feast fixins! The pan drippings combined with the giblet broth makes for the most flavorful gravy ever.
5 from 2 votes
Print Pin Rate
Course: Side
Cuisine: American
Keyword: how to make giblet gravy, how to make gravy, Thanksgiving gravy recipe
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 10
Calories: 32kcal

Equipment

  • Large saucepan / skillet

Ingredients

  • 3 cups water
  • Turkey neck and giblets except for the liver
  • dripping from roasted turkey
  • 2 tbsp bacon grease or oil, or butter
  • tbsp 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 you 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.

Video

Notes

If you don't have the giblets, then just use good-quality chicken stock or broth.
If your gravy doesn't thicken enough, you can create a cornstarch slurry, by adding 1 tablespoon of cool water to 1 tablespoon of cornstarch.  Stir until dissolved and then add to the gravy.  Continue stirring until desired thickness.  If still too thin, repeat with another addition of slurry.
The gravy will keep in the fridge for up to 1 week and freezes beautifully for up to 2 months. 

Nutrition

Calories: 32kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 8mg | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!