Turkey Gravy

Course: Side

Cuisine: American

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings:

Calories: 32kcal

Author: Kris Longwell

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 make for the most flavorful gravy ever.

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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.

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