Turkey Gravy

This turkey gravy recipe uses rich pan drippings and optional giblets to create a smooth, flavorful sauce for roasted turkey. Made with a golden roux and seasoned with salt and pepper, it thickens perfectly and complements mashed potatoes, stuffing, and holiday meals. Ideal for Thanksgiving or any roast poultry dinner, it can be made on the stovetop and adjusted for desired consistency.

Ingredients

• Drippings from roasted turkey
• ½ cup all-purpose flour
• 4 cups low-sodium chicken broth (or turkey or vegetable broth)
• Salt and pepper, to taste
• Giblets and neck from 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 and bring to a boil. Reduce heat and simmer for 1 hour, or until meat is cooked through.

Remove the giblets with a slotted spoon and set aside. Once cooled, discard the liver, as it can add a strong flavor. Remove any meat from the neck, dice the giblets and neck meat, and reserve for the gravy.

2. Collect the turkey drippings
After roasting your turkey, pour the drippings from the pan into a large bowl, being careful of hot fat. Allow the drippings to sit for a minute so the fat separates. Skim off most of the fat and reserve 1 cup of drippings for the gravy.

3. Make the roux
In a large saucepan, combine 1 cup of drippings with ½ cup flour. Whisk until a smooth paste forms. Cook over medium heat, stirring constantly, until the roux turns golden brown.

4. Add liquid
Gradually whisk in 4 cups chicken broth and 1 additional cup of drippings. Continue whisking over medium heat for 5–8 minutes, until the gravy begins to thicken.

5. Incorporate giblets
Add the diced giblet meat to the gravy. Adjust the consistency if needed:

• Too thick: Add reserved giblet broth or more drippings.
• Too thin: Simmer longer or add a cornstarch slurry (1 Tbsp cornstarch mixed with 1 Tbsp water).

6. Season and serve
Once the desired thickness is reached, season with salt and pepper to taste. Serve hot with roasted turkey. Store leftovers covered in the refrigerator.

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Why You’ll Love This Recipe

This turkey gravy is rich, flavorful, and full of depth from the turkey drippings and optional giblets. It’s a classic accompaniment for roasted turkey, adding moisture and savory flavor to every slice. The roux-based method creates a silky, smooth texture that enhances any holiday or weeknight meal.

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Tips

• Skim the fat carefully: Too much fat can make the gravy greasy; leaving some adds flavor.
• Golden roux: Cooking the flour and drippings until golden brown improves flavor and color.
• Consistency control: Adjust with broth or a cornstarch slurry for perfect thickness.
• Warm liquids: Use warm broth to prevent lumps in the gravy.

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Variations and Substitutions

• Vegetarian version: Use vegetable broth and omit giblets.
• Flavor boost: Add a splash of white wine or a pinch of herbs like thyme or sage.
• Dairy addition: Stir in a tablespoon of butter or cream for extra richness.
• Spice variations: Garlic powder, onion powder, or paprika can enhance the depth of flavor.

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FAQs

Can I make gravy ahead of time?
Yes, store in the refrigerator for up to 3 days. Reheat gently over low heat, whisking to restore smoothness.

Do I have to use giblets?
No, they are optional. The gravy will still be flavorful from the drippings.

How do I prevent lumps?
Whisk the roux thoroughly before adding liquid and add broth gradually while continuously whisking.

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Serving and Suggestions

Serve turkey gravy warm over roasted turkey, mashed potatoes, stuffing, or even roasted vegetables. It pairs perfectly with traditional holiday sides and enhances the flavor of any poultry dish.