We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Side dish
This old fashioned but well loved turkey gravy is very easy to prepare. Perfect for Christmas dinner, it can easily be made while your roast turkey is resting.
118 people made this
- 3 tablespoons turkey dripping
- 3 tablespoons plain flour
- 600ml (1 pint) turkey stock
- 4 tablespoons chopped and cooked turkey giblets
- 1/2 tablespoon chopped fresh sage
- 1/2 teaspoon ground black pepper
- salt to taste
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Heat turkey dripping in a large frying pan over medium heat; gradually add flour and stir until golden brown.
- Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper and salt. Bring to the boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.
How to make turkey gravy
For easy step-by-step instructions, see our How to make turkey gravy article.
Reviews & ratingsAverage global rating:(115)
Reviews in English (89)
The secret to a good tasting gravy is two things. #1 - lightly browning your roux and #2 - the flavor of your pan drippings. For more flavor, I did mix in more pan drippings with my broth. Very good.-23 Nov 2006
Just stupendous. The first time, I used dried sage and it was terrific. I used real broth. The second time, I used bouillon broth and it was not as good. Stick with the real stuff. I also did not ever add the giblets, since I find eating innards to be somewhat unappetizing. Note that this recipe will only really supply a very small group with gravy, about 2 people -- at least double it if serving any amount of people at all.-02 Jan 2005
This gravy was incredibly easy to make and tasted fabulous. I made this with Thanksgiving dinner and will make again...-23 Nov 2001
The Spruce / Victoria Heydt
To make an easy turkey stock, add the water, turkey neck, heart, gizzard, onion, and bay leaf to a saucepan. Bring to a simmer, reduce the heat to low, cover, and gently simmer for 2 hours.
The Spruce / Victoria Heydt
Turn off, strain, and reserve turkey stock.
The Spruce / Victoria Heydt
When the turkey is done, carefully remove it from the roasting pan, and transfer it to a serving platter to rest, loosely cover with foil. While the turkey is resting, remove the fat from the roasting pan.
The Spruce / Victoria Heydt
Put 4 tablespoons of the fat in a large saucepan over medium-high heat. Add the flour and cook, whisking, until golden, about 5 minutes.
The Spruce / Victoria Heydt
Add the turkey stock, a cup at a time, while whisking. Bring this to a simmer, whisking often. Scrape any browned bits and juices from the bottom of the roasting pan into the gravy. If you used cut up onions, celery, etc., in the pan, those can be added also for extra flavor.
The Spruce / Victoria Heydt
Reduce the heat and simmer the gravy for about 10 to 15 minutes.
The Spruce / Victoria Heydt
Strain out the vegetables, if used, add the sage, and season to taste with salt and pepper.
- 1 large onion, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 2 teaspoons vegetable oil
- 2 large turkey wings
- 2 tablespoons cold water
- 10 cups cold water
- 4 sprigs fresh thyme
- 2 cloves garlic (Optional)
- 3 tablespoons butter
- ½ cup all-purpose flour
- salt and ground black pepper to taste
- 1 pinch cayenne pepper
Preheat oven to 400 degrees F (200 degrees C).
Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
Strain turkey stock and reserve 6 cups of stock discard all the solids.
Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.
Turkey Giblet Gravy Recipe
- Giblets and neck from 1 turkey (add tail as well if it was cut by your butcher)
- 2 tbsp extra virgin olive oil
- 1 onion, quartered
- 2 celery stalks, cut in large chunks
- 2 carrots, cut in large chunks
- 3/4 cup white wine
- turkey drippings, chicken stock or water, enough to cover vegetables
- 1-2 tbsp. corn starch
- 2 tbsp unsalted butter
- salt and pepper to taste
- Cut turkey neck into manageable pieces. (I just halved mine). Season neck and giblets with salt and pepper.
- Heat a sauce pot over medium heat. Add olive oil and let heat to a shimmer. Add neck and giblets to pan. Cook on both sides until well browned and pieces no longer cling to bottom of pan. (About 6 minutes per side.)
- Add wine, stirring well to dislodge any browned bits on bottom of pan. Add vegetables and pour over turkey drippings, chicken stock or water to cover. Return to a boil, reduce heat, cover and simmer until all vegetables are fork tender. (About 1 hour)
- Strain liquid to remove all vegetables and turkey pieces. Reserve giblets and set aside to cool. Return liquid to sauce pot and return to simmer.
- If desired, mince reserved giblets and add to gravy.
- Mix cornstarch with 2 tbsp water or chicken stock, add to liquid and combine. Allow to simmer for 2-3 minutes. Add butter, stirring constantly until completely mixed in.
- Taste for seasoning and serve immediately
What I would have done differently
Nothing, really. This turkey giblet gravy is good enough to stand on its own. Over mashed potatoes or dressing it is simply phenomenal. You may use the same method for chicken gravy as well, with nearly the same results.
More recipes like Turkey Giblet Gravy for your Holiday table
Updated from the archives, because there is no reason to waste anything from your gorgeous&hellip
About two weeks ago I posted a link to the dish that inspired this one.&hellip
These leftover turkey recipes are guaranteed to put a new spin on that leftover holiday&hellip
- Giblet Stock
- Perfect Roast Turkey 101
- 1 1/2 cups Madeira wine
- 3 tablespoons all-purpose flour
- 2 teaspoons minced fresh rosemary
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Make giblet stock while turkey is roasting.
Transfer roasted turkey to a large platter. Pour juices from the pan into a fat separator. Set aside to separate, about 10 minutes.
Strain stock, discarding solids, and return to saucepan warm over low heat. Place roasting pan on top of stove over medium-high heat. Pour Madeira into measuring cup, then into pan, and let it bubble scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
Make a slurry: Place flour in a glass jar with a tight-fitting lid. Ladle 1 cup stock into jar, and close lid. Shake until combined. Slowly pour into roasting pan stir to incorporate. Cook over medium heat, stirring until flour is cooked, 2 to 3 minutes. Slowly stir in remaining stock.
Raise heat to medium high. Add the dark drippings that have settled to the bottom of the fat separator to roasting pan. Discard fat. Stir in rosemary. Season with salt and pepper. Cook 10 to 15 minutes to reduce and thicken. (For thicker gravy, add 1 more tablespoon flour and 1/2 cup less stock.)
Strain liquid from pan through a very fine sieve. Adjust seasoning. Keep warm in heat-proof bowl over a pan of simmering water until ready to serve.
Your Thanksgiving only deserves the best, which is why perfecting gravy is worth it&mdashand so easy!
What is gravy?
At its most basic, gravy is a thickened sauce made of meat drippings + stock + seasonings.
What does the flour do?
Gravy starts off with a classic roux: equal parts fat (in this case butter) and flour are cooked in a skillet until it becomes golden and bubbly. This creates a base for your sauce&rsquos texture. Without the flour, it will lack thickness and body.
How do I save turkey drippings?
The essential ingredient to perfect gravy? Fat! As your turkey bakes, it renders a ton of fat that'll be left over in the roasting pan. Don&rsquot&mdashwe repeat, don&rsquot&mdashpour that fat into the garbage! Those drippings are packed with flavor, all of which you want in your Thanksgiving gravy. After you take the turkey out of the roasting pan, set a colander or sieve over a large bowl or another pan. Pour the contents of the roasting pan through the colander&mdashthe drippings you want to keep will end up in the large bowl. You can discard the bits left in the colander.
Do I need to use fresh herbs?
Not necessarily. We love the flavor of fresh thyme and sage, but dried herbs totally work. You can swap out the thyme and sage for the same amount of poultry seasoning, rosemary, even Italian seasoning.
How long does gravy take to make?
Only 15 minutes. And since you absolutely need your leftover turkey drippings for traditional gravy, you can't start on it until your turkey is done roasting. Let the bird cool in the roasting pan for 20 minutes, then remove it to a cutting board to cool completely. That way, you can get to work on gravy ASAP.
How long does gravy last?
Gravy is perishable, so it will only last 2 days in the refrigerator. However, you can freeze leftover gravy up to 3 months in an airtight container or plastic bag. Thaw the mixture in the fridge the day before you plan to use it.
Can I halve this recipe?
Absolutely. If you're serving a smaller crowd, feel free to scale down the measurements. But know that leftover gravy tastes amazing on sandwiches the next day. It also freezes well when stored in an airtight container.
Have you made this recipe? Let us know you liked it in the comments below.
This giblet gravy is luscious, essential, and irresistible!
Giblets and neck, saved from the uncooked turkey
Drippings from roasted turkey
all-purpose flour (more if needed)
no-sodium chicken, turkey, or vegetable broth (more if needed)
- First, take the giblets and neck from the raw turkey and cover them with water by 2 inches in a small saucepan. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer it for 1 hour to both to cook the meat and to make a giblet broth for the gravy.
- Remove the giblets and neck from the water (don&rsquot worry they&rsquore supposed to look really grody) and set them aside. Keep the giblet broth in the saucepan for later.
- When you&rsquore ready to make the gravy, pour all the drippings from the turkey roasting pan into a bowl. Set the pan back onto the stove. Let the drippings sit and separate naturally, then use a ladle to carefully separate the fat from the liquid drippings (the fat will be on top, while the drippings will settle at the bottom).
- Turn the heat to medium and add about 1 cup of the fat back into the roasting pan. Sprinkle the flour all over the fat and immediately begin whisking it around to make a paste. Add more flour or fat as needed to create the right consistency: You want the mixture to be a stirrable paste and not overly greasy. If it looks a little greasy, whisk in a little more flour. Once the paste/roux is the right consistency, whisk it slowly for a few minutes, allowing it to cook to a deep golden brown color. A nice brown roux is the secret to good gravy, baby!
- Once the roux is ready, pour in 1 cup of the drippings (the stuff that separated from the fat earlier) and the chicken or turkey broth, whisking constantly. Then just let the gravy cook and thicken, whisking constantly for 5 to 8 minutes.
- Meanwhile, use your fingers to remove as much of the neck meat as you can and chop up the giblets into fine pieces. Add as much of the meat to the gravy as you&rsquod like: Add it all if you like a really chunky giblet gravy, add a little less if you like the gravy more smooth.
- If the gravy seems too thick, add more broth and/or a little of the reserved giblet broth (the water used to cook the giblets.) Finally, season the gravy with a little bit of salt and plenty of black pepper! (Be sure to taste it and make sure the seasoning is perfect.) Serve the gravy piping hot at the table.
Note: You should be prepared to add more broth, so have extra on hand!
This is an updated version of my old (ancient) post about how to make Turkey Gravy, which I posted back in the dark ages of 2007. And in internet years, let me tell you&mdashthat was a very, very long time ago! This is essentially the exact same method, only the photos are new and therefore much less grody, as many of my food photos were back in the dark ages of 2007, and hopefully, the instructions are even more clear. But feel free to hop between the two posts if it helps.
Gravy is everything. Absolutely everything. You can have a perfect roasted turkey and luscious mashed potatoes, but if you don&rsquot have a dark, decadent gravy to spoon over the top, what&rsquos the point of even living?
Okay, so maybe that&rsquos a little dramatic.
But the good news is this: Making good gravy isn&rsquot difficult! It just takes patience, perseverance, and the sheer will to make gravy so good, even your picky and opinionated Uncle Festus will come back for seconds.
First of all (speaking of grody), you need to boil the neck and giblets, also known as the bizarre stuff you find in the bag inside the raw turkey. I always take them out of the turkey and rinse them, then store them in a Ziploc bag in the fridge overnight (because I&rsquom brining the turkey overnight, and I remove the interior bag first.)
So while the turkey is roasting the next day, place the neck and giblets into a medium saucepan, cover it with water by about 2 inches, and bring it to a boil. After it boils, reduce the heat to a strong simmer and cook them for about 45 minutes to 1 hour, until the meat is totally cooked through.
Remove the neck and giblets from the water (but keep the water on standby you&rsquoll need it later!) and when they&rsquore cool enough to handle&hellip
Use your fingers to pick off as much of the neck meat as you can, trying very hard not to think about the phrase &ldquoneck meat&rdquo while you&rsquore doing this.
This is good stuff! And it&rsquos luscious in the gravy, baby.
You also need to chop up the giblets, which are my favorite part of the gravy.
I like them diced pretty finely, though, as the flavor is pretty durn strong.
Now just set all the neck and giblet meat aside while you make the gravy!
Now, after you remove the turkey from the oven and remove the turkey from the roasting pan, carefully (don&rsquot burn yourself!) pour all the drippings from the pan into a large heatproof pitcher. (Set the roasting pan aside, but don&rsquot wash it!) Let the liquid sit undisturbed for a bit, long enough for the fat to separate from the drippings.
The separation will be obvious: The fat rises to the top, and it&rsquos a thick, greasy liquid. The drippings stay at the bottom, and they&rsquore more of a cloudy liquid filled with little bits.
After the two are totally separated, use a ladle to carefully skim off the fat and transfer it to a separate bowl. Just lower the ladle straight down and slowly allow the fat to spill over the sides and into the well. (You can also use a fancy fat separator&hellipI just don&rsquot have one of those.)
Now, when you&rsquore ready to make the gravy, set the roasting pan over the stove (I usually straddle it over two burners) and turn on the heat to medium. Pour in some of the fat (how much you add depends on how much gravy you want to make.)
When the fat is heated, sprinkle in some flour. Again, how much you add depends on how much gravy you want to make!
Whisk it all together and check the consistency: Basically, you want to make a nice paste. If it seems overly greasy, whisk in a little more flour until it looks right. If it seems too thick and it&rsquos hard to stir, drizzle in a little more fat.
When the consistency is right, you then need to take the time to cook the roux so it gets nice and brown! Just whisk it constantly as it cooks, and when the color looks nice and deep golden brown&hellip
Pour in a good amount of low-sodium broth: You can use chicken, turkey, or vegetable&mdashwhatever makes your skirt fly up. After that, pour in half the reserved turkey drippings (you can always add the rest later if the gravy needs it.)
Whisk in the broth and cook it for long enough for the gravy to get nice and thick this can take from 5 to 10 minutes (or more, depending on how much volume you&rsquore talking about) so just be patient and keep on whiskin&rsquo!
If the gravy isn&rsquot thick enough, keep cooking it until it thickens. If it gets too thick, you can always thin it with some of the giblet broth.
So while I&rsquom at it, let me give you the breakdown so we have it straight:
Fat = the grease that separates from the drippings. This is combined with flour in the roasting pan to make the roux.
Drippings = the cloudy, messy liquid that separates from the fat. This is added to the roux along with the broth to make the gravy more flavorful.
Broth = I usually use storebought, either turkey, chicken, or vegetable. This is added to the roux to make the gravy. Always use low-sodium (or, even better, no-sodium broth) to control the saltiness of the gravy.
Giblet broth = the liquid left in the saucepan after you boil the neck and giblets. This is used to thin the broth if it gets too thick.
The very last thing to do is to add the shredded/chopped neck/giblets to the gravy&hellip
Along with (after you taste it) salt and pepper. Note that if you brined the turkey, you likely won&rsquot need much salt at all! So always, always, always taste the gravy before adding any salt.
How to make the perfect turkey gravy &ndash plus 4 variations (1976)
From the St. Cloud Times (Saint Cloud, Minnesota) November 17, 1976
As Thanksgiving approaches, plans and preparations for that big meal begin.
For those who are serving turkey, here are instructions for making Perfect Gravy, using a method that separates your roast turkey pan drippings from the fats and juices.
Only a measured amount of fat is used, and the gravy is made in a saucepan instead of in the roasting pan. Those measures eliminate the possibility of greasy gravy and lumps of flour.
Below the recipe, find four deliciously different ways to make your gravy a little different.
- 4 cups homemade or low-sodium store-bought chicken stock
- 2 cups water
- Neck and giblets from Salt-and-Pepper Grilled Turkey
- Pan drippings from Salt-and-Pepper Grilled Turkey
- 1/4 cup all-purpose flour
- 2 large eggs (optional), hard-cooked and coarsely chopped
- Coarse salt and freshly ground pepper
Bring stock, water, and turkey neck and giblets to a boil in a saucepan. Reduce heat, and gently simmer, uncovered, for 30 minutes.
Meanwhile, pour pan drippings into a clear measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat.
Pour broth and giblets through a fine sieve, discarding solids. Return broth to pan, add defatted drippings, and bring to a boil over medium heat.
Place flour in a heatproof bowl. Whisking constantly, pour in 1/2 cup boiling-hot broth mixture until it forms a paste. Whisk paste into remaining broth in pan, and boil for 3 minutes. Stir in eggs if desired, and season with salt and pepper.
Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)
Flavorful Twist: White Wine & Herb Turkey Gravy: Prepare gravy as directed, reducing water to 2 1/4 cups. Stir 3 tablespoons white wine and 3/4 teaspoon McCormick® Rubbed Sage into prepared gravy.