Description
A rich and flavorful turkey gravy made from the drippings of a roasted turkey, enhanced with optional giblets for added depth. This classic gravy is perfect to complement your turkey and holiday meals, with a smooth texture achieved by a homemade roux and simmered with broth for the ideal consistency.
Ingredients
Scale
Turkey Drippings
- Drippings from roasted turkey
- 1 cup turkey drippings (divided)
Broth and Thickening
- 4 cups low-sodium chicken broth (or turkey or vegetable broth)
- 1/2 cup all-purpose flour
Giblets (Optional)
- Giblets and neck of uncooked turkey (neck, heart, liver, gizzards)
Seasoning
- Salt and pepper, to taste
Instructions
- Prepare the Giblets: Place the turkey neck, heart, liver, and gizzards in a medium saucepan and cover completely with water. Bring to a boil, then reduce to a simmer. Cook for about 1 hour or until the meat is fully cooked.
- Remove and Prepare Giblet Meat: Use a slotted spoon to remove the giblets from the water. Allow them to cool. Discard the liver to avoid strong flavors. Remove the meat from the neck and dice all the remaining giblets into small pieces. Reserve for the gravy.
- Separate Fat from Turkey Drippings: After roasting the turkey, carefully pour the drippings from the roasting pan into a large bowl. Let it sit for a minute to separate the fat, which will rise to the top. Using a ladle or spoon, skim most of the fat off, leaving mostly the flavorful liquid.
- Make the Roux: In a large saucepan, add 1 cup of the skimmed turkey drippings and whisk in 1/2 cup of flour until a smooth paste forms. Adjust by adding flour if the mixture seems greasy, aiming for a pasty consistency.
- Brown the Roux: Whisk the roux mixture slowly over medium heat, cooking until it turns a nice golden brown color. This process develops the base flavor for your gravy.
- Add Broth and Remaining Drippings: Gradually whisk in 4 cups of chicken broth and an additional cup of turkey drippings. Stir consistently as the gravy begins to cook and thicken.
- Simmer and Add Giblets: Allow the gravy to simmer for 5 to 8 minutes while whisking continuously for a smooth, thickened texture. Then, stir in the diced giblet meat.
- Adjust Consistency: If the gravy is too thick, thin it with reserved giblet broth or additional drippings. If too thin, cook for an additional 10 minutes to reduce. If still not thick enough, add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and cook until desired thickness is achieved.
- Season and Serve: Taste the gravy and season with salt and pepper as desired. Serve warm over turkey and enjoy!
- Storage: Store any leftover gravy in a covered container in the refrigerator.
Notes
- This turkey gravy harnesses the full flavor of turkey drippings for a classic taste that enhances your holiday meals.
- Including giblets adds a rich depth but can be omitted if preferred for a simpler gravy.
- Always skim fat from drippings to prevent greasy gravy and achieve a perfect balance.
- Adjust thickness with broth or cornstarch slurry to suit your preference.
- Use low-sodium broth to control salt levels effectively.
Nutrition
- Serving Size: 1 serving
- Calories: 25 kcal
- Sugar: 0.5 g
- Sodium: 18 mg
- Fat: 1.2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 5 mg
