Basic Gravy

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 25 min
  • Yield: 8 cups
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10 tablespoons unsalted butter

Turkey neck and giblets (liver discarded)

2 shallots, halved

1 carrot, chopped

1 stalk celery, chopped

2 sprigs thyme

1 bay leaf

8 cups low-sodium chicken or turkey broth, plus more if needed

Turkey pan drippings

3/4 cup all-purpose flour

Kosher salt and freshly ground pepper


  1. Prepare the stock: Melt 2 tablespoons butter in a large pot over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 3 minutes. Add the shallots, carrot, celery, thyme sprigs, bay leaf and broth. Reduce the heat to low and cook until slightly reduced, about 1 hour. Strain through a fine-mesh sieve into a large bowl; reserve the pot. You should have 7 cups stock?if you?re short, add more broth.
  2. Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the stock.
  3. Melt the remaining 8 tablespoons butter in the reserved pot over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the stock; bring to a simmer and cook, whisking occasionally, until thickened, 8 to 10 minutes. Season with salt and pepper.