Top 10 Thanksgiving Recipes: Classic Turkey Gravy (+More Best Loved Recipes!)

🧂 Ingredients

• turkey neck and giblets

  (from turkey - remove the liver and discard)
• 6 cups chicken broth or turkey stock

  (combine with drippings to make a total of 8 cups liquid)
• 1 bay leaf
• 2-3 sprigs thyme

  (fresh, or ½ tablespoon dried - rosemary and/or sage would work)
• 2 cups drippings from oven roasted turkey

  (separate fat, then combine with broth to make a total of 8 cups liquid)
• ½ cup all-purpose flour
• 1 tablespoon butter

  (salted)
• salt & white pepper

  (to taste)
• ¼ cup heavy cream

  (optional)

Instructions

• 1 Remove turkey neck and giblets (discard the liver) from raw, thawed turkey
  before roasting. Place in a saucepan with 2 cups from the 6 cups chicken broth
  or turkey stock and add water to cover the neck and giblets with 2 inches of
  liquid.
• 2 Add 1 bay leaf, 2-3 sprigs thyme, and seasoning (salt, pepper, plus thyme,
  rosemary, and/or sage, peppercorns if desired) and simmer on low while the
  turkey is roasting.
• 3 When the turkey is out of the oven, remove to a cutting board or serving
  platter, cover and allow to rest. Drain off the 2 cups drippings from oven
  roasted turkey (which includes 2 cups broth when we roast our turkey) from the
  roasting pan into a de-greasing cup or a 4-cup Pyrex glass liquid measuring cup.
  Make sure to scrape all of the browned bits from the roasting pan, using a
  wooden spoon, and into the cup with the drippings.
• 4 Allow the drippings and fat to separate, the fat will rise and start to
  solidify. So even if you don't have a de-greasing cup, you can spoon the
  separated fat from the top of your measuring cup (after about 10 minutes).
• 5 Bring a large saucepan to medium-high heat. Add about ½ cup of the separated fat
  to the heated saucepan and sprinkle the ½ cup all-purpose flour into the pan,
  stirring constantly, to make your roux. Keep stirring as your roux darkens,
  approximately 3-4 minutes. *You can enhance your gravy flavor by allowing the
  roux to get darker, however, the darker the roux gets the less thickened your
  resulting gravy will be.
• 6 For your liquid: combine the simmered broth from the turkey neck and giblets
  (strained) to the liquid portion of the turkey drippings (after the fat has been
  removed) to make 8 cups of liquid, add turkey stock or chicken broth as needed
  to reach the 8 cup portion.
• 7 Reheat the liquid, if needed, as the liquid should be hot when added to your
  roux. Gradually whisk in the liquid (whisking constantly to prevent lumps) until
  all of the liquid is added.
• 8 Bring the gravy to a boil, then reduce heat to medium low. Simmer until
  thickened, whisking occasionally, for about 10 minutes. *You can add the chopped
  giblets and shredded meat from the turkey neck before simmering, if desired.
• 9 Remove from heat and finish with 1 tablespoon butter, salt & white pepper to
  taste. Add optional ¼ cup heavy cream for a super creamy gravy, or to thicken
  your gravy (without using additional flour or cornstarch).

Nutrition Info