Description
This Classic Homemade Turkey Gravy recipe guides you through making a rich, flavorful gravy from scratch using turkey neck, giblets, fresh herbs, and turkey drippings. The slow-simmered turkey stock combined with a smooth roux creates the perfect complement to roasted turkey, mashed potatoes, or stuffing for a traditional holiday meal.
Ingredients
Scale
Turkey Stock Ingredients
- Turkey neck and giblets (or turkey neck only)
- 2 carrots, coarsely chopped
- 2 ribs of celery, coarsely chopped
- 1 onion, quartered
- 2 cloves garlic, whole
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 2-3 fresh sage leaves
- 6 cups water
Gravy Ingredients
- 4 tablespoons fat from turkey drippings
- 6 tablespoons all-purpose flour
- Juice from turkey drippings
- Homemade turkey stock (or 4 cups store-bought turkey stock)
- Salt and pepper (to taste)
Instructions
- Make the turkey stock: In a large pot, combine the turkey neck, giblets if using, chopped carrots, celery, quartered onion, whole garlic cloves, rosemary, thyme, sage leaves, and 6 cups of water. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cover and simmer for about 2 hours until the stock is fragrant and has a golden color.
- Strain the stock: Carefully strain the turkey stock through a fine mesh sieve into a large bowl or container to remove solids. Discard the solids and reserve the clear stock for the gravy.
- Collect turkey drippings: After roasting your turkey, remove it from the pan and pour the drippings, including the browned bits, into a clear measuring cup. Allow it to sit a few minutes for the fat to separate from the juices.
- Skim the fat: Tilt the measuring cup slightly and use a spoon to skim off 4 tablespoons of fat from the top. Transfer this fat to a small bowl and set aside for making the roux.
- Prepare the liquid base: Add enough turkey stock to the remaining drippings to make a total of 4 cups of liquid. This mixture will serve as the base of your gravy.
- Make the roux: Heat the reserved turkey fat in a medium saucepan over medium-high heat. Whisk in the 6 tablespoons of all-purpose flour and cook continuously for about 2 minutes until a smooth roux forms and turns a light golden color.
- Add the liquid: Gradually pour in the 4 cups of liquid mixture while whisking constantly to prevent lumps. Continue whisking as the gravy thickens, adding more liquid if needed until the gravy is smooth and velvety.
- Simmer the gravy: Bring the mixture to a gentle simmer and cook uncovered for about 5 minutes, stirring occasionally. If you prefer thicker gravy, continue simmering until your desired consistency is reached. Season with salt and pepper to taste.
- Strain and serve: For an ultra-smooth texture, strain the gravy through a fine mesh sieve before serving. Serve warm alongside roasted turkey, mashed potatoes, or stuffing for a classic holiday meal.
Notes
- Using fresh herbs like rosemary, thyme, and sage adds depth of flavor to the stock.
- Skimming the fat carefully ensures the right richness without greasiness.
- Constant whisking while adding liquid prevents lumps in the gravy.
- Adjust seasoning at the end to taste; gravy can be salty if drippings are high in sodium.
- The gravy can be made ahead and reheated gently before serving.
