Turkey Gravy

Turkey gravy made from roasted turkey drippings is a classic holiday recipe that adds rich flavor to Thanksgiving and Christmas dinners. This homemade gravy is smooth, creamy, and easy to prepare using flour, broth, and pan drippings, with the option to add giblets for extra depth. Perfect for serving over turkey, mashed potatoes, stuffing, and more, this recipe is a must-have for a traditional holiday meal.

Ingredients

• Drippings from roasted turkey
• ½ cup all-purpose flour
• 4 cups low-sodium chicken broth (or turkey or vegetable broth)
• Salt and freshly ground black pepper, to taste
• Giblets and neck of uncooked turkey (optional)

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Instructions

1. Cook the Giblets (Optional)
   • Place the turkey neck, heart, liver, and gizzards in a medium saucepan.
   • Cover with water, bring to a boil, then reduce heat and simmer for about 1 hour, until the meat is cooked through.
   • Remove giblets with a slotted spoon and allow to cool. Discard the liver (it adds a strong flavor). Pick the meat from the turkey neck, dice all giblet meat, and set aside.
   • Reserve the cooking liquid if you want to use it later to thin the gravy.
2. Prepare the Drippings
   • After roasting your turkey, carefully pour the pan drippings into a large bowl.
   • Let sit for 1–2 minutes to allow the fat to rise to the top.
   • Skim off most of the fat with a spoon or ladle, leaving the flavorful juices behind.
3. Make the Roux
   • In a large saucepan, combine 1 cup of drippings with ½ cup of flour.
   • Whisk until smooth and cook over medium heat, stirring constantly, until the mixture turns golden brown.
4. Finish the Gravy
   • Slowly whisk in 4 cups of chicken broth and an additional cup of drippings.
   • Continue whisking and cooking for 5–8 minutes, until the gravy thickens.
   • Stir in the reserved diced giblet meat (optional).
5. Adjust Consistency
   • If too thick, thin with giblet broth or extra drippings.
   • If too thin, simmer longer or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
6. Season and Serve
   • Taste and season with salt and pepper.
   • Serve hot over turkey and side dishes.
   • Store leftovers covered in the refrigerator.

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Tips

• Use a fat separator for drippings to make skimming easier.
• Cook the roux until golden brown for deeper flavor.
• Add broth gradually while whisking to avoid lumps.
• Make gravy right after roasting turkey so it’s ready for serving.

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Variations and Substitutions

• Without Giblets: Skip the giblet step for a smooth turkey gravy.
• Different Broths: Substitute with turkey broth, vegetable broth, or even bone broth.
• Herb-Infused: Add fresh rosemary, thyme, or sage for extra flavor.
• Make-Ahead: Prepare gravy base with broth and roux, then stir in drippings when the turkey is done.

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FAQs

Can I make turkey gravy ahead of time?
Yes. Prepare it a day in advance, store in the fridge, and reheat gently while whisking.

What if my gravy is lumpy?
Strain it through a fine mesh sieve or use an immersion blender to smooth it out.

Can I freeze leftover gravy?
Yes. Cool completely, store in an airtight container, and freeze for up to 3 months. Thaw and reheat gently.

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Serving Suggestions

• Pour generously over roasted turkey and mashed potatoes.
• Use as a topping for stuffing or biscuits.
• Drizzle over open-faced turkey sandwiches.
• Pair with vegetables like green beans or carrots.

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Why You’ll Love This Recipe

• Uses turkey drippings for authentic flavor.
• Can be made with or without giblets to suit your taste.
• Smooth, rich, and perfect for holiday dinners.
• Easy to adjust thickness for your preferred consistency.
• A classic homemade gravy that completes your Thanksgiving or Christmas feast.