Description
This classic Turkey Gravy recipe is made from savory turkey drippings and enriched with tender giblets for a rich, flavorful sauce. Perfect for elevating your roasted turkey, this easy-to-make gravy combines a golden roux with chicken broth and optional giblet meat for a comforting, traditional accompaniment that enhances any holiday or family meal.
Ingredients
Scale
Turkey Drippings
- Drippings from roasted turkey (about 2 cups, separated into 1 cup + 1 cup portions)
- Salt and pepper, to taste
Giblets
- Neck, heart, liver, and gizzards from uncooked turkey (optional)
- Water, enough to cover giblets
Gravy Base
- 1/2 cup all-purpose flour
- 4 cups low-sodium chicken broth (or turkey or vegetable broth)
Instructions
- Prepare the Giblets: Place the turkey neck, heart, liver, and gizzards in a medium saucepan. Cover fully with water and bring to a boil. Reduce heat and simmer for 1 hour, until meat is cooked through.
- Remove Giblets: Use a slotted spoon to remove giblets from the broth. Set the giblets aside and reserve some of the broth if you want to adjust the gravy consistency later. Discard liver to avoid strong flavor unless preferred.
- Dice Giblet Meat: When cool, remove meat from turkey neck, discard the bones. Dice all giblet meat into small pieces for adding to the gravy.
- Separate Turkey Drippings: After roasting turkey, pour drippings from the pan into a large bowl. Let it sit for a minute to allow fat to separate and rise to the top. Skim off most of the fat with a spoon, keeping about 1 cup of drippings for the gravy.
- Make Roux: In a large saucepan, combine 1 cup of the turkey drippings with 1/2 cup flour. Whisk together over medium heat until a smooth paste forms and begins to turn golden brown, creating a roux.
- Add Broth and Drippings: Slowly whisk in 4 cups of chicken broth and an additional 1 cup of turkey drippings. Continue whisking to combine thoroughly.
- Simmer and Thicken: Cook the gravy, whisking constantly, for 5 to 8 minutes until it thickens. Add the diced giblet meat and stir to incorporate.
- Adjust Consistency: If the gravy is too thick, add reserved giblet broth or drippings liquid to thin it. If too thin, cook for an additional 10 minutes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and continue cooking until desired thickness is reached.
- Season and Serve: Taste the gravy and season with salt and pepper as needed. Serve warm with your roasted turkey.
- Storage: Store leftover gravy in a covered container in the refrigerator.
Notes
- The best turkey gravy is made with real turkey drippings to maximize flavor.
- Including giblets adds depth and richness to the gravy, but they are optional.
- Skimming the fat gently from the drippings ensures a smooth, well-balanced gravy.
- Adjusting the consistency with reserved broth or a cornstarch slurry helps achieve your preferred thickness.
- Discarding the liver avoids an overly strong and bitter taste uncommon to many palates.
Nutrition
- Serving Size: 1/4 cup (approximate)
- Calories: 25
- Sugar: 0.2 g
- Sodium: 18 mg
- Fat: 1.2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.1 g
- Protein: 1 g
- Cholesterol: 5 mg
