Turkey Gravy 101

Gravy is essential for the holiday meal.  Good gravy that is. 🙂
The best gravy starts from homemade turkey stock, and is easier than you think.  The turkey stock can be made days ahead of time as well.
If you don’t make homemade stock, just use the best quality chicken stock you can.  I don’t care how moist your turkey is, it will only be better with this.  This gravy is smooth, velvety even, and the flavor is beyond amazing.

TURKEY GRAVY 101
makes approx. 3 cups

FOR THE GRAVY
Drippings from turkey roasting pan, optional
4-5 cups turkey stock (or chicken stock if needed, also may not need as much if using drippings)
4 T unsalted butter
6 T flour
salt and pepper to taste

FOR THE TURKEY STOCK
1 tsp oil
neck and giblets from turkey
1 onion, peeled and quartered
1 carrot, cut in thirds
1 celery stalk, cut in thirds (leaves left on the top)
12 cups water
1 tsp dried rosemary (or 1 sprig fresh)
1 tsp dried thyme (or a couple sprigs fresh)
2 bay leaves
1 tsp peppercorns

Make the turkey stock:
Heat oil in a large pot and heat over medium high heat.  Add the neck and gizzards and sear.
Add the onion, carrot, and celery and cook for several minutes to sear.

Add the water, rosemary, thyme, bay leaves, and peppercorns and bring to a boil.   Let simmer for 2 to 3 hours, or until reduced to about 3 or 4 cups.

Make the gravy:
After removing the turkey from the roasting pan (mine has a rack with handles, I HIGHLY recommend one like that), this is what your pan should look like:

Scrape all the drippings into a fat separator or large measuring cup (I HIGHLY recommend this one from OXO).

If you have a fat separator, you’ll be able to go ahead, but if not you want to let the drippings sit for a while until the fat collects to the top and you can spoon it off.  You can also not use the drippings at all if you’d rather.  I find that I get a much less greasy gravy using a fat separator with great flavor.
Pour drippings into a large measuring cup and add turkey broth to measure 4 cups.  (If not using drippings just measure out 4 cups turkey broth, or if not making turkey broth, just add chicken broth to make 4 cups).
If making the gravy in your roasting pan, place over 2 burners on medium high heat.  I prefer to use a saucepan.
Heat the butter until melted, then add the flour and cook for one to two minutes, mixing to make a smooth roux.

Gradually whisk in turkey drippings/broth mixture, whisking constantly and bringing to a boil.
Reduce heat to low and let simmer until thickened, about 10-15 minutes.
If it gets thicker than desired, just whisk in more broth.  Season with salt and pepper as needed.

 LEFTOVER GRAVY TIP:
Heat over medium heat, whisking in turkey or chicken broth to thin as needed. 

Turkey Gravy 101

November 16, 2012

by Holly

Category Holiday Recipes Sauces / Condiments

Ingredients

FOR THE GRAVY

• Drippings from turkey roasting pan, optional
• 4-5 cups turkey stock (or chicken stock if needed, also may not need as much if using drippings)
• 4 T unsalted butter
• 6 T flour
• salt and pepper to taste

FOR THE TURKEY STOCK

• 1 tsp oil
• neck and giblets from turkey
• 1 onion, peeled and quartered
• 1 carrot, cut in thirds
• 1 celery stalk, cut in thirds (leaves left on the top)
• 12 cups water
• 1 tsp dried rosemary (or 1 sprig fresh)
• 1 tsp dried thyme (or a couple sprigs fresh)
• 2 bay leaves
• 1 tsp peppercorns

Instructions

Make the turkey stock:

1. Heat oil in a large pot and heat over medium high heat. Add the neck and gizzards and sear.
2. Add the onion, carrot, and celery and cook for several minutes to sear.
3. Add the water, rosemary, thyme, bay leaves, and peppercorns and bring to a boil. Let simmer for 2 to 3 hours, or until reduced to about 3 or 4 cups.

Make the gravy:

1. After removing the turkey from the roasting pan (mine has a rack with handles, I HIGHLY recommend one like that), this is what your pan should look like:
2. Scrape all the drippings into a fat separator or large measuring cup
3. If you have a fat separator, you'll be able to go ahead, but if not you want to let the drippings sit for a while until the fat collects to the top and you can spoon it off. You can also not use the drippings at all if you'd rather. I find that I get a much less greasy gravy using a fat separator with great flavor.
4. Pour drippings into a large measuring cup and add turkey broth to measure 4 cups. (If not using drippings just measure out 4 cups turkey broth, or if not making turkey broth, just add chicken broth to make 4 cups).
5. If making the gravy in your roasting pan, place over 2 burners on medium high heat. I prefer to use a saucepan.
6. Heat the butter until melted, then add the flour and cook for one to two minutes, mixing to make a smooth roux.
7. Gradually whisk in turkey drippings/broth mixture, whisking constantly and bringing to a boil.
8. Reduce heat to low and let simmer until thickened, about 10-15 minutes.
9. If it gets thicker than desired, just whisk in more broth. Season with salt and pepper as needed.

LEFTOVER GRAVY TIP:

1. Heat over medium heat, whisking in turkey or chicken broth to thin as needed.