BEST Turkey Gravy
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
16 servings
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Calories
68 kcal
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Course
Condiments
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Cuisine
American, International
BEST Turkey Gravy
Description
BEST Turkey Gravy begins by browning the turkey neck in butter, then slowly simmering it with celery, carrot, onion, garlic, herbs such as thyme, rosemary, sage, bay leaf, and black peppercorns in water. This process extracts deep flavors and reduces the liquid to a concentrated broth. After straining to remove solids, the broth is combined with turkey drippings when available. A roux is created by cooking butter and flour until it reaches a light to medium brownish-red color, which imparts a rich toasted flavor to the gravy. Gluten-free sweet rice flour can be substituted but yields a paler roux. The hot broth and drippings are whisked gradually into the roux, cooking until smooth and thickened, with constant whisking to prevent lumps. For giblet gravy, reserved neck meat and giblets are finely chopped and stirred in at the end, adding savory texture and flavor. This gravy forms a classic accompaniment with roast turkey, enhancing the meal with its balanced herbal undertones and velvety consistency.
Ingredients
- 3 tablespoons butter unsalted
- 1 turkey neck if you don't like the taste of liver you can omit it, plus giblets from one turkey
- 1 carrot roughly chopped, large
- 1 celery roughly chopped, large rib
- 1 yellow onion roughly chopped, medium
- 1 garlic peeled and chopped, clove
- 5 cups water
- 4 thyme or 1 teaspoon dried thyme, sprigs
- 1 rosemary or 3/4 teaspoon dried rosemary, sprig
- 3 sage or 1/2 teaspoon dried sage, large leaves
- 1 bay leaf
- 1/2 teaspoon black peppercorns whole
- 2 cups turkey drippings If you don't have drippings use an additional 2 cups of the homemade turkey broth, skimmed
- For the Roux:
- 5 tablespoons all-purpose flour
- sweet rice flour gluten-free substitute
- 5 tablespoons butter unsalted
- salt to taste
- black pepper to taste
- To Make Giblet Gravy **See NOTE
Instructions
- Heat the butter in a saucepan. Once hot add the turkey neck and brown on both sides. Add the chopped veggies, the giblets (if using), the herbs and water. Bring it to a boil, reduce to a simmer, and simmer with the lid partially open for 1 1/2-2 hours. (You want the liquid to reduce so that you'll have a rich broth. You'll need 2 cups of the finished broth.) Pour the broth through a mesh strainer into a large bowl or measuring cup. Reserve 2 cups of broth.
- To make the roux:Melt the butter in the saucepan over medium-high and add the flour. Whisk continuously with a wire whisk until the color of the roux is light to medium brownish-red. Don't skip this step, it adds an incredible depth of flavor to your gravy!Note: If using GF sweet rice flour it will remain pale in color. Simply let is cook while whisking for about 4 minutes. Gradually pour the hot broth and drippings into the sauce pan, whisking constantly. Continue to whisk vigorously as the gravy simmers to prevent lumps. Once the gravy is smooth and thickened continue to let it simmer on low for 3-4 minutes, whisking it occasionally. Add salt and pepper to taste.Pour the hot gravy into a warmed gravy boat and serve immediately. (Be sure to keep the gravy warm. You can also use a gravy boat with a stand and candle.)
Notes
- For giblet gravy, finely chop cooked neck meat and giblets and add them at the final thickening step to integrate flavor and texture.
- Browning the roux to a medium brownish-red stage is essential to develop a deep, savory taste in the gravy.
- If turkey drippings are unavailable, use an additional 2 cups of the homemade broth to maintain richness.
- Constant whisking during broth incorporation prevents lumps and ensures a smooth gravy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 68kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 13mg | 4% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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