Description
This rich and flavorful turkey gravy is made from the drippings of a roasted turkey, enhanced with a golden roux and optional giblets for an authentic, savory depth. Perfect as a classic accompaniment to your turkey feast, this gravy is smooth, thickened to perfection, and easy to prepare in under 30 minutes.
Ingredients
Scale
Giblets
- Neck, heart, liver, and gizzards from one turkey (optional)
- Water (enough to cover giblets)
Gravy
- Drippings from roasted turkey (about 2 cups, separated)
- 1/2 cup all-purpose flour
- 4 cups low-sodium chicken broth (or turkey or vegetable broth)
- Salt and pepper, to taste
Instructions
- Prepare giblets: Place the turkey neck, heart, liver, and gizzards in a medium saucepan. Cover with water and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the meat is tender and cooked through.
- Separate and dice giblets: Remove giblets from the water using a slotted spoon and set aside. Let them cool. Discard the liver to avoid overly strong flavor, remove any meat from the neck, discard the neck bone, and dice remaining giblet meat into small pieces reserved for the gravy.
- Collect turkey drippings: After roasting your turkey, carefully pour the drippings from the roasting pan into a large bowl. Allow it to sit briefly so fat separates and rises to the top.
- Remove excess fat: Use a large spoon or ladle to skim off most of the fat from the top of the drippings and discard it, retaining mostly the flavorful juices.
- Make the roux: In a large saucepan, add 1 cup of the drippings. Whisk in 1/2 cup of flour until a smooth paste forms. Adjust by adding more flour if the mixture appears greasy. Cook over medium heat, whisking constantly, until it turns a golden brown color.
- Add broth and remaining drippings: Slowly whisk in 4 cups of chicken broth and 1 cup of reserved drippings into the roux.
- Cook and thicken gravy: Continue to cook the mixture, whisking constantly for 5 to 8 minutes until the gravy thickens. Then stir in the diced giblets.
- Adjust consistency and seasoning: If the gravy is too thick, thin it with some giblet cooking liquid or additional drippings. If too thin, simmer for up to 10 minutes more or add a slurry made from 1 tablespoon cornstarch mixed with 1 tablespoon water. Season with salt and pepper to taste.
- Serve and store: Once the desired thickness and flavor are reached, serve the gravy warm. Store any leftovers covered in the refrigerator.
Notes
- The best turkey gravy is made with drippings from the roasted bird for maximum flavor and richness.
- Including giblets adds a distinctive depth to the gravy, but they can be omitted if preferred.
- Gradually adjusting the flour and stock ensures the perfect gravy consistency without lumps.
- Saving a little giblet cooking liquid can help thin the gravy if needed.
- Discarding the liver helps avoid a bitter or overly strong taste that some may dislike.
- Whisk constantly when making the roux and adding liquids to prevent lumps and ensure smooth texture.
- Store leftover gravy in a covered container in the fridge and consume within 3–4 days.
Nutrition
- Serving Size: 1 serving (about 1/4 cup)
- Calories: 25
- Sugar: 0.3 g
- Sodium: 18 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.1 g
- Protein: 1 g
- Cholesterol: 5 mg
