Turkey Gravy Recipe

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Turkey Gravy

DanaRae Brouillette

By
@CookinHershey

A delicious gravy everyone will love. Can be served at a formal dinner party with confidence.
This recipe makes enough to accompany a 12-14 lb turkey.
For fantastic turkey drippings be sure to add 1 cup each of chopped onions, carrots, and celery along with fresh thyme sprigs and 1 cup of water to the roasting pan before the turkey goes into the oven.
Happy thanksgiving!


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Rating:

Serves:

12-14 lb Turkey

Prep:

5 Min

Cook:

2 Hr

Ingredients

1 Tbsp
vegetable oil
reserved turkey giblets and neck from turkey
1
onion, unpeeled and chopped
4 c
chicken broth, low sodium
2 c
water
2 sprig(s)
fresh thyme
8
parsley with stems
3 Tbsp
butter, unsalted
1/4 c
flour, all purpose
1 c
dry white wine

Directions Step-By-Step

1
MAKE THE BROTH: heat oil in large saucepan over med-high heat. Brown turkey giblets and neck for 5 minutes. Add onion and for 3 minutes. Cover and cook over low heat for 20 minutes.
2
Add chicken broth and water, scrape pan bottom and bring to boil. Add herbs and simmer 30 minutes, skimming foam from surface.
3
Pour turkey broth through fine-mesh strainer, saving vegetables in strainer for step #7. Reserve and dice heart and gizzard. Refrigerate broth and diced giblets until ready to use. Reserve 1 cup broth for later deglazing.
4
MAKE THE ROUX AND THICKEN THE BROTH: melt butter in large saucepan over med-low heat. Whisk in flour. Cook, stirring constantly until nutty brown and fragrant, 10-15 minutes.
5
Gradually (slow drizzle) add hot turkey broth to roux. Vigorous and constant whisking at this point is key to avoiding lumps.
6
Simmer gravy, stirring occasionally and skimming scum from surface with spoon, until thickened, about 30 minutes. Set aside covered until turkey is done.
7
DEGLAZE THE PAN AND ADD THE TURKEY DRIPPINGS TO THE GRAVY: Pour drippings through mesh strainer set over measuring cup. Let liquid settle until fat rises to top. Return vegetables in strainer to roasting pan.
8
Tilt measuring cup of drippings and use wide, shallow soup spoon to skim fat off surface. Save defatted drippings. Return gravy in saucepan to simmer.
9
Place roasting pan with vegetable over two burners at med-high heat. Add wine and reserved 1 cup turkey broth and scrape up browned bits in pan. Boil until liquid reduces by half, 5 minutes.
10
Strain roasting pan liquid into gravy, pressing on solids to extract all liquid. Add defatted drippings to taste. Stir in giblets (if desired) and serve.

About this Recipe

Course/Dish: Gravies