Valerie's Gravy for Fried Turkey

Total Time:
45 min
5 min
40 min

1 1/2 cups

  • 3 cups turkey stock
  • Turkey neck and gizzards from 1 turkey (no liver)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 shallot, halved
  • 3 tablespoons hot oil from Deep-Fried Turkey (see Cook's Note)
  • 3 tablespoons all-purpose flour
  • Kosher salt and freshly ground black pepper
  • Freshly squeezed lemon juice, as needed
  • 2 tablespoons cold unsalted butter
  • In a saucepan, add the turkey stock, turkey neck, gizzards, thyme, bay leaf and shallot. Bring to a boil, reduce to a simmer and simmer for 30 minutes. Strain out the solids. If a chunky gravy is desired, chop the gizzards and return them to the simmered stock in the saucepan. Keep warm.

  • In a straight-sided saute pan, add the hot oil and flour and cook over medium-high to high heat until the mixture is light brown in color (for a dark gravy, cook the flour to a deeper brown color). Add 2 cups of the warm stock, whisking constantly, and cook until the gravy thickens and bubbles. Add more warm stock if a thinner consistency is desired. Reduce the heat to low and add salt and pepper to taste (this will depend on how salty the stock is). Add a squeeze of lemon juice and taste again for seasoning. Keep warm until ready to serve, adding more warm stock as needed.

  • Just before serving, remove from the heat and swirl in the butter until melted. Pour into a gravy boat and serve.

Cook's Note: If not making Deep-Fried Turkey, substitute 3 tablespoons neutral oil for the hot oil and heat in the saute pan for about 1 minute before adding the flour.

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    This recipe is featured in:

    Top Turkeys for Thanksgiving