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Real-deal Turkey Gravy
Course
Sauces
Cuisine
American
Keyword
Thanksgiving Dinner
Ingredients
For the turkey broth:
2
tablespoons
unsalted butter
1
medium onion
sliced
Neck and giblets from your turkey
discard the liver
8
cups
low-sodium turkey broth
3
sprigs
thyme
3
sprigs
sage
2
bay leaf
For the gravy:
Turkey drippings from roasting pan
1
cup
turkey fat from roasting pan
1
cup
all-purpose flour
Kosher salt and freshly ground pepper
Turkey Broth
Instructions
BROTH:
Melt the butter in a large saucepan over medium-low heat.
Add the leek, turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes.
Add the chicken broth, herb sprigs and bay leaf; cover and simmer for 2 hours.
Strain and use immediately or cool.
GRAVY:
Separate pan drippings and fat. Reserve all clarified drippings for later; reserve 1 cup of turkey fat for roux.
Make a roux: Add turkey fat to large pan. Sprinkle flour into the pan and cook, stirring constantly until the flour browns slightly, about 4 minutes.
Gradually add the hot broth to the roux, whisking constantly to prevent lumps.
Bring to a boil, then reduce the heat to medium low.
Pour the dark, degreased pan drippings into gravy
Shred the neck meat; add to the gravy. Shred 1 cup of dark meat into gravy.
Simmer, whisking occasionally, until the gravy thickens, about 20 minutes.
Season with salt and pepper.