Description
This Classic Homemade Turkey Gravy recipe uses turkey neck and giblets cooked with vegetables and fresh herbs to create a rich, flavorful gravy perfect for holiday meals or any turkey dinner. The gravy is thickened with turkey fat and all-purpose flour for a smooth, savory finish that complements your roasted turkey beautifully.
Ingredients
Scale
Gravy Base
- Turkey neck and giblets (or turkey neck only)
- 2 carrots, coarsely chopped
- 2 ribs of celery, coarsely chopped
- 1 onion, quartered
- 2 cloves garlic, whole
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 2-3 fresh sage leaves
- 6 cups water
Thickening and Seasoning
- 4 tablespoons fat from turkey drippings
- 6 tablespoons all-purpose flour
- Juice from turkey drippings
- Homemade turkey stock (or 4 cups store-bought)
- Salt and pepper (to taste)
Instructions
- Prepare the stock: In a large pot, combine the turkey neck and giblets with coarsely chopped carrots, celery, quartered onion, whole garlic cloves, fresh rosemary, thyme, sage leaves, and 6 cups of water. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 2 hours to develop a rich, flavorful broth.
- Strain the broth and make a roux: After simmering, strain the broth through a fine sieve into a clean pot, discarding the solids. In a separate pan, heat 4 tablespoons of fat rendered from turkey drippings over medium heat. Whisk in 6 tablespoons of all-purpose flour to form a roux and cook, stirring constantly, until it turns golden and fragrant, about 3 to 4 minutes.
- Combine and thicken the gravy: Gradually whisk the strained turkey stock into the roux, ensuring no lumps form. Add the juice from the turkey drippings for extra flavor. Bring the gravy to a gentle boil, then reduce heat and simmer until thickened, about 5 to 10 minutes, stirring occasionally.
- Season and serve: Taste the gravy and season with salt and freshly ground black pepper as needed. Keep warm until ready to serve, spooning generously over turkey or mashed potatoes.
Notes
- For a smoother texture, strain the gravy again just before serving.
- If you don’t have turkey drippings, substitute with butter or olive oil for the fat in the roux.
- This gravy can be made ahead and reheated gently before serving.
- Use low-sodium broth or stock to control salt levels according to your preference.
