Learn how to make turkey broth and a giblet gravy for your roasted turkey.
Course Main Course
Keyword Giblet Gravy
Prep Time 15minutes
Cook Time 1hour25minutes
Total Time 1hour40minutes
Author Ali Randall
Turkey neck and giblets
6tablespoonsturkey fat or butter
3-4cupsturkey 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.