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BEST Turkey Gravy

Unforgettably rich and flavorful with a smooth and silky texture, this turkey gravy will become your go-to from now on!

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 16 servings
Calories: 68 kcal
Course: Condiments
Cuisine: American , International

Ingredients

  • 3 tablespoons unsalted butter
  • 1 turkey neck plus giblets from one turkey (if you don't like the taste of liver you can omit it)
  • 1 large carrot , roughly chopped
  • 1 large celery rib , roughly chopped
  • 1 medium yellow onion , roughly chopped
  • 1 clove garlic , peeled and chopped
  • 5 cups water
  • 4 sprigs thyme (or 1 teaspoon dried thyme)
  • 1 sprig rosemary (or 3/4 teaspoon dried rosemary)
  • 3 large sage leaves (or 1/2 teaspoon dried sage)
  • 1 bay leaf
  • 1/2 teaspoon whole black peppercorns
  • 2 cups skimmed turkey drippings (**If you don't have drippings use an additional 2 cups of the homemade turkey broth)
  • For the Roux:
  • 5 tablespoons all-purpose flour
  • (GF: Use sweet rice flour)
  • 5 tablespoons unsalted butter
  • salt and pepper to taste
  • To Make Giblet Gravy **See NOTE

Instructions

    Cup of Yum
  1. 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. 
  2. 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

  • To Make Giblet Gravy:  Remove the neck and giblets from the strained broth.  Remove and finely chop the meat from the neck and finely chop the giblets.  Add the chopped meat in the final step once the gravy has thickened.

Nutrition Information

Serving 0.25cup Calories 68kcal (3%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 13mg (4%) Potassium 22mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 790IU (16%) Vitamin C 1mg (1%) Calcium 7mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 68

% 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.