Mama's Thanksgiving Turkey Gravy

Susan Feliciano


I'm posting this for my extended family, who love to recreate the past during the holidays.
I have made the giblets optional, because turkey liver has such a strong taste that it can spoil the flavor of the gravy. You can choose which giblets to use, if any; but you will absolutely need the turkey neck to make this gravy.

pinch tips: How to Use a Whisk



a crowd


15 Min


30 Min


Stove Top


all your drippings from the roast turkey
turkey neck
1 pkg
giblets from the turkey (optional)
1 1/2 qt
chicken broth
1 stick
1/2 c
all purpose flour
a couple of jars of turkey gravy, or packets of turkey gravy mix

Directions Step-By-Step

Place the chicken broth, turkey neck, and any giblets you want into a very large saucepan, and bring to a boil. Simmer covered for at least 1 hour, until neck and giblets are cooked very soft. When done, remove and allow neck and giblets to cool until you can handle them. Strain the broth into a container and set aside. Remove meat from bones, and chop giblets, and return all meat to the broth.
In the same saucepan, heat the turkey drippings and butter until melted. Stir in the flour, and some salt and pepper if desired. Stir until smooth over medium heat. Gradually add in the broth and meat pieces, stirring constantly, until gravy is smooth and there are no lumps. Cook to a boil.
Look at the gravy, and think, "That's not going to be enough." Add a jar or two of turkey gravy, "just in case." Or, add a packet or two of gravy mix shaken in water, and bring to a boil again. Simmer until time to serve.
Serve over sliced turkey and Mama's Cornbread Dressing.
See comments for dressing recipe.

About this Recipe

Course/Dish: Gravies
Main Ingredient: Turkey
Regional Style: Southern
Other Tag: Heirloom