Description
A rich and flavorful turkey gravy made from the drippings of roasted turkey, enhanced with homemade giblet stock and tender giblet meat. This classic gravy complements your turkey dinner perfectly and is easy to prepare in just 20 minutes.
Ingredients
Scale
Giblets and Broth
- Neck, heart, liver, and gizzards from one uncooked turkey (optional)
- Water to cover giblets
Gravy
- Drippings from roasted turkey (about 2 cups, separated into 1 cup + 1 cup portions)
- 1/2 cup all-purpose flour
- 4 cups low-sodium chicken broth (or turkey or vegetable broth)
- Salt and pepper, to taste
Instructions
- Prepare Giblet Stock: Place the neck, heart, liver, and gizzards into a medium saucepan. Cover completely with water and bring to a boil. Reduce heat to a simmer and cook for about 1 hour until meat is tender.
- Remove and Prepare Giblets: Using a slotted spoon, remove giblets. Discard the liver to avoid strong flavor. Remove meat from turkey neck and dice all giblets into small pieces. Reserve the giblet broth if desired to adjust gravy consistency.
- Separate Turkey Drippings: After roasting the turkey, pour drippings from the roasting pan into a large bowl. Allow the fat to rise and skim off most of the fat with a spoon, leaving about 1 cup of drippings for the gravy.
- Make Roux: In a large saucepan, combine 1 cup of drippings and 1/2 cup flour. Whisk over medium heat until a smooth paste forms. Continue whisking while the roux browns to a golden color, indicating flavor development.
- Add Broth and Remaining Drippings: Gradually whisk in 4 cups chicken broth and the second 1 cup of drippings. Cook, whisking continuously, for 5 to 8 minutes until the gravy thickens.
- Add Giblets and Adjust Consistency: Stir in the diced giblets. If the gravy is too thick, add giblet broth or reserved drippings liquid. If too thin, simmer up to 10 minutes longer, or add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and cook until thickened.
- Season and Serve: Taste the gravy and season with salt and pepper as needed. Serve warm with your roasted turkey. Store leftovers covered in the refrigerator.
Notes
- The best turkey gravy is made using turkey drippings for rich flavor and takes only minutes to prepare.
- Using giblets adds traditional depth, but you can omit them for a simpler gravy.
- Skimming the fat ensures your gravy isn’t greasy but still flavorful.
- Adjust thickness by adding reserved giblet broth or cornstarch slurry as needed.
- Discard the liver if you prefer to avoid a strong taste.
Nutrition
- Serving Size: 1 serving
- Calories: 25 kcal
- Sugar: 0 g
- Sodium: 18 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 5 mg
