Description
This Classic Homemade Turkey Gravy recipe guides you through making rich, flavorful gravy using turkey neck, giblets, aromatic vegetables, and fresh herbs to create a homemade turkey stock. The gravy is thickened with a roux made from turkey fat and flour, resulting in a smooth, velvety sauce perfect for complementing roasted turkey, mashed potatoes, or stuffing.
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)
- Salt and pepper (to taste)
Instructions
- Make the turkey stock: In a large pot, combine the turkey neck, giblets (optional), carrots, celery, onion, garlic, rosemary, thyme, sage, and water. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Cover and let simmer for about 2 hours until the stock develops a fragrant aroma and golden color.
- Strain the stock: Carefully strain the stock through a fine mesh sieve into a large bowl or container, discarding the solids. Set the strained stock aside for later use.
- Prepare the turkey drippings: After roasting your turkey, remove it from the pan and pour the drippings, including browned bits, into a clear measuring cup. Let it rest for a few minutes to separate the fat from the juices.
- Separate the fat: Tilt the measuring cup and use a spoon to skim off 4 tablespoons of fat from the top. Transfer this fat to a small bowl and set aside.
- Measure the liquid base: Add enough turkey stock to the remaining juices to total 4 cups of liquid, which will serve as the gravy base.
- Make the roux: In a medium saucepan over medium-high heat, heat the reserved turkey fat. Whisk in the flour and continuously stir for about 2 minutes until the roux forms a smooth paste and turns light golden brown, indicating it’s cooked.
- Add the liquid: Gradually pour the prepared liquid mixture into the roux while whisking constantly to prevent lumps. Continue adding liquid as the gravy thickens until it achieves a smooth, velvety consistency.
- Simmer the gravy: Bring the mixture to a gentle simmer and cook uncovered for approximately 5 minutes, stirring occasionally. If a thicker gravy is preferred, continue simmering until the desired thickness is reached. Season with salt and pepper to taste.
- Optional finishing: For an ultra-smooth gravy, strain it through a fine mesh sieve before serving.
- Serve: Serve the warm gravy over roasted turkey, mashed potatoes, or stuffing for a classic holiday centerpiece.
Notes
- Using homemade turkey stock enhances the gravy’s flavor, but store-bought stock can be used as a shortcut.
- Skimming the fat carefully ensures a rich but not greasy gravy.
- Cook the roux just enough to avoid a raw flour taste; a light golden color is ideal.
- Constant whisking while adding liquid prevents lumps, ensuring a smooth gravy.
- Adjust seasoning with salt and pepper at the end to taste.
- Straining the gravy is optional but recommended for a refined texture.
