Classic Turkey Gravy

🧂 Ingredients

• 2 cups drippings from oven roasted turkey

  (separate fat, then combine with broth to make a total of 8 cups liquid)
• 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)
• turkey neck and giblets

  (from turkey - remove the liver and discard)
• 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 chicken stock and add water to
  cover the neck and giblets with 2 inches of liquid.
• 2 Add bay leaf, herbs, and seasoning (salt, pepper, thyme, rosemary, and/or sage,
  peppercorns) 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 drippings (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 a ½ cup of the separated
  fat to the heated saucepan and sprinkle the 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 of butter, salt and pepper to
  taste. Add optional heavy cream for a super creamy gravy, or to thicken your
  gravy (without using additional flour or cornstarch).

Nutrition Info