Description
This Classic Homemade Turkey Gravy recipe is a rich, flavorful sauce made from turkey neck and giblets, fresh herbs, and turkey drippings. Perfect to accompany your roast turkey, it uses a slow-simmering technique to develop deep flavors and a smooth, velvety texture. This gravy enhances any holiday meal with its savory aroma and traditional seasoning.
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
- Prepare the Stock: In a large pot, combine the turkey neck and giblets with carrots, celery, onion, garlic, rosemary, thyme, sage, and 6 cups of water. Bring to a boil, then reduce to a simmer and cook gently for 2 hours to extract deep flavors into the broth.
- Strain the Stock: After simmering, strain the mixture through a fine mesh sieve, discarding solids, and reserve the liquid as your homemade turkey stock.
- Render Turkey Fat: Collect the fat from your turkey drippings, making sure to remove any burnt bits, and measure out 4 tablespoons for the gravy base.
- Make a Roux: In a saucepan over medium heat, whisk together the turkey fat and 6 tablespoons of all-purpose flour. Cook, stirring constantly, until the mixture turns a golden brown and has a nutty aroma, about 3-5 minutes.
- Add Stock and Drippings Juice: Gradually whisk in the turkey stock along with the juice from the drippings into the roux, ensuring there are no lumps. Continue to whisk and cook until the gravy thickens to your desired consistency.
- Season: Taste and season the gravy with salt and freshly ground black pepper as needed. Keep warm until ready to serve.
Notes
- Using turkey neck and giblets imparts more flavor than using only the neck.
- Straining the stock thoroughly ensures a smooth gravy without chunks.
- Be sure to cook the roux long enough to avoid a raw flour taste.
- If gravy is too thick, add more stock or water to adjust consistency.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
