Name: Turkey Gravy
Cook time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: American

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Turkey Gravy

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Remove turkey from the roasting pan and set aside.

Place the roasting pan over 2 burners on medium heat and sprinkle flour and butter into the pan juices and whisk for 1-2 minutes until combined.

Add one cup of stock and scrape the pan with a wooden spoon for another minute to incorporate all the bits that are stuck to the bottom.

Add the rest of the stock (about 4 cups total) and bring to a simmer. Stir until thickened, about 8-10 minutes.

Pour gravy through a fine mesh strainer into a bowl to make sure gravy is smooth.

Giblet Broth

Heat 1 tablespoon of oil in a medium size pot over high heat.

Sear giblets on each side till nice and brown (there will be some browning on the bottom of the pot but this is ok).

Remove giblets and add onions and celery and sauté for another 4-5 minutes until softened and starting to brown.

Add giblets back into the pot along with bay leaves and thyme sprigs and the 5 cups of water (use a wooden spoon to scrape the bottom and get the flavors incorporated).

Bring to a boil, reduce to a simmer and cook for 30 minutes, skimming the froth that develops, as necessary on the surface.

Pour though a fine mesh strainer and cool.

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Tips & Tricks (5)

Maximize Umami with Giblet Preparation 🦃
Simmer giblets with aromatics (celery, onion, thyme, bay leaves) for at least 45 minutes before making gravy to extract deep, concentrated turkey flavor that store-bought broth cannot match.
Perfect Your Roux Ratio 🥄
Use equal parts butter and flour by weight (typically 2 tablespoons each per cup of liquid) and cook the roux for 1-2 minutes over medium heat to eliminate raw flour taste while achieving silky, lump-free gravy.
Deglaze Pan Drippings Properly 💧
Pour off excess fat from roasting pan, then add a splash of broth and scrape up browned bits with a wooden spoon—these caramelized bits contain essential turkey flavor compounds that make gravy exceptional.
Strain for Restaurant-Quality Texture ✨
Pass finished gravy through a fine-mesh strainer to remove herb solids and any flour lumps, resulting in silky, elegant gravy that elevates presentation and mouthfeel.
Season in Stages for Balance 🧂
Taste and adjust seasoning after adding each component (broth, pan drippings, flour)—this prevents over-salting since drippings and giblet broth already contain sodium and flavor that intensifies as gravy reduces.