Turkey Gravy

Rated 5 stars out of 5
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Total Time:
2 hr 25 min
Prep
10 min
Cook
2 hr 15 min
Yield:
serves 6 to 8
Level:
Easy
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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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Newest Ratings and Reviews

Read all 12 reviews

  • on December 18, 2012

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    This came out so good and it was very easy to make. Will be making again for Christmas!

    people found this review Helpful.
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  • on December 04, 2012

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    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!!!

    people found this review Helpful.
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  • on November 25, 2010

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    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.

    people found this review Helpful.
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