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The Best Turkey Gravy

The Best Turkey Gravy

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JULZBROWN

This gravy takes a little work but it is sooooooo worth the time and effort.

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Remove the wrapping, and place the giblets and turkey neck into a large saucepan with onion, celery, white pepper, and turkey gravy mix. Pour the chicken broth over the mixture, bring to a simmer over medium-low heat, and simmer for 30 minutes. Remove the turkey liver and set aside. Allow the stock to simmer for 2 1/2 more hours. Stock should equal about 3 cups; add more chicken broth if necessary. Remove the giblets and chop them if you want to put them back into the gravy. Chop the liver if desired. Strain the stock into a saucepan; discard bones and spent vegetables.
  2. When the turkey is finished roasting, pour the drippings into a fat separator or bowl, and skim off the fat. In a bowl, whisk the quick-mixing flour with the pan drippings until smooth, then whisk the flour mixture into the stock. Bring the gravy mixture to a simmer over medium heat, whisking constantly, and add the chopped giblets, if desired.
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Reviews

JULZBROWN
24
12/10/2011

I made a few changes to my original recipe and it turned out great! Maybe even better. I first browned the giblets in butter and then started the stock. also added brown gravy pack instead of turkey and it gave it a much richer flavor

sandyk
15
11/5/2010

It is worth the effort, very good gravy.

suew1127
11
11/25/2011

My step-mother made this gravy and it was incredible! I know it was a little more effort, but it was so worth it! I'll be using this recipe next time I need turkey gravy.