Description
A rich and flavorful homemade turkey gravy made from the drippings of a roasted turkey, enhanced with tender giblets and a smooth roux. Perfect for elevating your turkey dinner with a savory sauce that is simple to prepare and full of classic taste.
Ingredients
Scale
Giblets
- Neck, heart, liver, and gizzards from uncooked turkey (optional)
- Water (enough to cover giblets)
Gravy
- Drippings from roasted turkey
- 1/2 cup all-purpose flour
- 4 cups low-sodium chicken broth (or turkey or vegetable broth)
- Salt and pepper, to taste
Instructions
- Prepare the giblets: Place the neck, heart, liver, and gizzards of the turkey inside a medium saucepan. Cover the giblets completely with water and bring to a boil. Once boiling, reduce the heat and simmer for 1 hour until the meat is cooked through.
- Remove giblets: Use a slotted spoon to remove the giblets from the water and set them aside. You can choose to discard the giblet cooking liquid or reserve a little to thin the gravy later.
- Prepare giblet meat: After cooling, remove and discard the livers to avoid a strong flavor. Remove any meat from the turkey neck, discard the remaining neck bones, then dice all giblet meat and set aside for the gravy.
- Collect the turkey drippings: Once the turkey is roasted, carefully pour the drippings from the roasting pan into a large bowl. Let sit briefly to allow the fat to rise to the top.
- Skim fat: Use a spoon or ladle to remove most of the fat from the surface of the drippings, leaving the flavorful juices below.
- Make the roux: In a large saucepan, combine 1 cup of the turkey drippings with 1/2 cup of all-purpose flour. Whisk the mixture over medium heat until it forms a smooth paste and begins to brown to a golden color, creating a roux.
- Add broth and remaining drippings: Slowly whisk in 4 cups of chicken broth and an additional 1 cup of turkey drippings. Continue whisking constantly to avoid lumps.
- Thicken gravy: Cook the gravy, whisking frequently, for 5 to 8 minutes until it thickens. Stir in the diced giblet meat.
- Adjust consistency: If the gravy is too thick, add reserved giblet broth or more drippings. If too thin, cook for up to 10 minutes longer. If still thin, add a cornstarch slurry made by mixing 1 tablespoon cornstarch with 1 tablespoon water and cook until thickened.
- Season and serve: Season the gravy with salt and pepper to taste. Serve warm and enjoy with your turkey. Store leftovers covered in the refrigerator.
Notes
- The BEST Turkey Gravy is made with turkey drippings and giblets for maximum flavor, but giblets can be omitted if preferred.
- Allowing fat to separate from drippings is crucial for a less greasy gravy.
- Adjust thickness by adding broth or cornstarch slurry as needed.
- Discarding the liver helps avoid an overly strong, bitter taste.
- Store leftover gravy tightly covered in the fridge and consume within 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 25
- Sugar: 0 g
- Sodium: 18 mg
- Fat: 1 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 8 mg
