Description

This classic Turkey Gravy recipe is made from the flavorful drippings of a roasted turkey, enhanced with a smooth roux and rich chicken broth. Optional giblets add depth and texture, creating a deliciously savory gravy that perfectly complements your holiday turkey or any roasted poultry. Quick and easy to prepare, it’s a must-have for any festive meal.

Ingredients

Scale

Turkey Drippings and Giblets

Drippings from roasted turkey (approx. 2 cups)
Giblets and neck of uncooked turkey (neck, heart, liver, gizzards, optional)
Water (enough to cover giblets in saucepan)

Gravy Base

1/2 cup all-purpose flour
4 cups low-sodium chicken broth (or turkey or vegetable broth)
Salt and pepper, to taste

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Instructions

Prepare the giblets: Place the turkey neck, heart, liver, and gizzards in a medium saucepan and cover with water. Bring to a boil, then reduce heat to simmer for 1 hour or until meats are cooked through.
Remove giblets and prepare meat: Use a slotted spoon to take out the giblets and set them aside. Cool slightly, then discard the liver due to its strong flavor. Remove any meat from the neck, discard remaining neck bone, and finely dice giblets and neck meat to reserve for the gravy.
Collect drippings: After roasting your turkey, carefully pour drippings from the pan into a bowl. Let sit briefly so the fat rises to the top. Skim off most of the fat using a spoon or ladle and reserve about 1 cup of drippings for the gravy.
Make the roux: In a large saucepan, combine 1 cup of drippings with 1/2 cup flour. Whisk continuously over medium heat until a smooth paste forms and begins to brown to a golden color, signaling the roux is ready.
Add broth and drippings: Slowly whisk in 4 cups of chicken broth and an additional 1 cup of reserved turkey drippings to the roux.
Cook gravy and add giblets: Continue whisking constantly for 5 to 8 minutes until the gravy thickens slightly. Stir in the diced giblet meat.
Adjust consistency: If gravy is too thick, thin with reserved giblet broth or more drippings. If too thin, simmer for about 10 minutes more, or add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and cook until thickened to your liking.
Season and serve: Season the gravy with salt and pepper to taste. Serve hot alongside your roasted turkey.
Storage: Store any leftover gravy covered in the refrigerator and reheat gently before serving.

Notes

The best turkey gravy is made with real turkey drippings for authentic flavor.
Including giblets adds rich depth and texture, but they can be left out for a simpler gravy.
Be cautious when skimming fat to avoid too oily gravy.
If you don’t have giblet broth, chicken or vegetable broth are good substitutes.
Whisking constantly while making roux and gravy ensures a smooth, lump-free texture.
Adjust consistency with reserved liquids or cornstarch slurry as needed for perfect thickness.

Nutrition

Serving Size: 1/4 cup (about 60 ml)
Calories: 25
Sugar: 0.3 g
Sodium: 18 mg
Fat: 1 g
Saturated Fat: 0.3 g
Unsaturated Fat: 0.6 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.1 g
Protein: 1 g
Cholesterol: 5 mg