Roasted turkey just isn’t complete without a rich giblet gravy to go with it.
It’s taken me years to learn how to make a delicious gravy that is worthy of serving.
Homemade turkey gravy is a must on any Thanksgiving or Christmas table when oven roasted turkey is served.
I remember growing up thinking the giblets were meant for the dogs not served to the holiday guests.
But they add intense flavor to homemade turkey stock and the gravy.
In our house we use it all but the liver. They are simmered alongside onions and celery to create a rich broth and then the giblets and neck is picked, shredded and chopped before being tossed into the gravy.
Making gravy is not as easy as it seems. It can be hard to balance the ratio of flour to fat to liquid. But this recipe is mastered to be simple.
After all, there’s enough going on in the kitchen that this recipe needs to be error proof.
The equation for making the perfect gravy is equal parts fat to flour.
So, for each 2 cups of gravy, you’ll use 3 tablespoons of fat or butter, 3 tablespoons of flour and 2 to 3 cups of turkey stock.
Tips for the perfect gravy:
Cook the roux until it’s well combined, brown and smells nutty.
Add the turkey broth a little at a time. It’s easier to thin out a thicker gravy.
Use a wire whisk when adding the flour to the drippings and whisk quickly to prevent lumps.
For added flavor, deglaze the roasting pan with white wine instead of turkey stock.
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Recipe for Giblet Gravy
- 2 cups water
- 2 cups turkey stock
- 1 onion, chopped
- 2 celery ribs
- 1 carrots, sliced
- 2 bay leaves
- 10 peppercorns
- Turkey neck and giblets
- 6 tablespoons turkey fat or butter
- 6 tablespoons flour
- 3-4 cups turkey broth, homemade or store bought
- Pan drippings from roasted turkey, depending on how thick you like your gravy
- Kosher salt and pepper
Make the giblet broth:
- Add 2 cups of water, 2 cups of turkey stock, onion, celery, carrot, bay leaves, peppercorns and giblets to a 2 quart saucepan and bring to boil. Reduce the heat to low, and let the stock simmer for about an hour. Strain the stock and remove the solids, saving the liquid and the chopped meat from the neck. Set aside.
- After the turkey has finished cooking transfer it to a cutting board and let the turkey rest before carving.
Make the gravy:
- Deglaze the roasting pan over two burners on medium heat with one cup of turkey stock scraping the bits off the bottom of the pan. Pour the drippings from the roasting pan into a large measuring cup or fat separator if you have one. After cooling, the fat should float to the top of the measuring cup.
- Separate the fat from the drippings by skimming off all the fat reserving it in a separate bowl. For a 12 to 14 pound turkey you should have about 1 cup of pan drippings and 1/4 cup of fat.
- Place 6 tablespoons of turkey fat into a sauce pan over medium heat. You can also add a tablespoon of butter or more to make up for the fat. Once the fat and/or butter is hot add the flour and stir to form a thin paste. Stir to combine until the roux smells nutty.
- Slowly add in the pan drippings, about 1 cup or more, and stir to combine with the roux. Add an additional 2-3 more cups of turkey broth, 1 cup at a time, until the gravy is at a thickness and consistency of your liking. Boil until slightly thickened, then add in the chopped giblets and season with salt and pepper.