Turkey Gravy

Total Time:
2 hr 25 min
Prep:
10 min
Cook:
2 hr 15 min

Yield:
serves 6 to 8
Level:
Easy

Ingredients
Directions

Melt the butter in a saucepan, over medium-low heat. Add the neck, giblets, onion, and cook stirring occasionally until browned, about 15 minutes. Add the broth, herbs, and bay leaf; cover and simmer over medium-low heat, about 2 hours. (This can be done while your turkey roasts.) Discard the giblets or reserve for chopping and adding to the gravy.

Pour all the turkey pan drippings into a liquid measuring cup or a degreasing cup. Set aside to let the fat separate from the darker pan juices. (Put the measuring cup in the freezer to helps them separate.)

Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan (or do it the old fashioned way in the turkey roasting pan.)

Heat the fat over medium heat. Scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Chop and add giblets, if desired. Season with the Worcestershire, salt, and pepper.

Transfer gravy to a sauce boat and serve hot.


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    Simple and easy recipe that doesn't require excessive ingredients and/or extra turkey parts. Very hearty and flavorful and will be my go-to turkey gravy recipe for all my future Thanksgivings. Used about 8 springs of thyme as my herb and added chopped giblets and neck meat back in. 
     
    NOTE: 8 cups plus pan drippings may seem like a lot but keep in mind you're boiling for 2+ hours and some of it will boil off.
    This was my first time making gravy, and I made a half recipe because my family doesn't all use gravy. I only used 3 cups of broth figuring that the drippings would make up for the extra cup. I didn't even use all the drippings and my gravy wouldn't thicken. Perhaps I cooked the roux too long since I didn't heat up the fat before adding the flour and lost some of its thickening properties? Or maybe I used too much drippings... I added some cornstarch (mixed in with a little cold water) and that solved the problem. This gravy was absolutely delicious!  
     
    This recipe makes amazing, full-flavored, fool-proof gravy - EVERYTIME! I will never make gravy any other way.
    This came out so good and it was very easy to make. Will be making again for Christmas!
    Excellent gravy!!! Although I did not have pan drippings to add because I deep fried my bird. I still followed the recipe and It was delicious. The worcestershire sauce adds a suprisingly delicious taste that after having this gravy I think is very necessary!!! Mmmm Good!!!
    I skipped the Worcestershire sauce, chopped some fresh thyme, rosemary, and sage in the gravy (as I was not sure if the herb stems would affect the taste), used boxed chick broth from the organic section of the supermarket, and made it on top of the stove in the roasting pan. This was delicious, and also made plenty of gravy. Some other pan gravy recipes only produce half as much. I was concerned at first that it called for too much broth, but it thickened up nicely and had great flavor. I would definitely make it again.
    Did scape and use caramelized bites from pan. Forgot about drippings I put in freezer to make it easy to separate fat. OOPS! Still turned out great with less fat added to boot! Also took some of the gravy and mixed in some corn starch first then added it to thicken all the gravy instead of flour step. I always end up with lumpy gravy when I use the flour... just my personal downfall. How much easier can it be!! Love it!
    I have never made gravy and was a little nervouse about making it. This recipe was excellent. Was very easy to make. Used a couple springs of all of the herbs mentioned. Everybody raved about how good it was and not a drop was left over. I will be making this gravy every Thanksgiving!
    I made this pretty much exact and I was really nervous about it. Everyone loved it and raved about how good it was, thank you!! Super good.
    I used thyme and rosemary for the herbs and never used any salt because it was salty enough from the reduced-sodium chicken broth. This came out great. It wasn't thick enough so I ended up adding some cornstarch and everyone loved it!
    Loved this gravy, and so did all of my guests. Really easy and delicious!
    My husband put it on or over everything. Based on the reviews, I cut the broth by half and the gravy was sufficient and flavorful. I added the meat from the neck and the giblets.
    It was my first time making gravy and first time cooking a turkey. I wanted a recipe that was using the giblets and neck from the turkey and this one was perfect. I didn't add any worchestire sauce as I didn't plan in advance but it turns fabulous and I am still getting compliments.
     

     
    Thanks,
     
    Eric.
    I made this last year its was greatest tasting gravy I have every had. It was a hit with my family. I ended up with alot but It was so good I was putting it on everything.
    Basic, easy-to-make, home made gravy from sratch that tastes great. I ended up with way too much gravy. Next time, will cut down on the amount of broth - maybe only 6 cups.
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    This recipe is featured in:

    Top Turkeys for Thanksgiving