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.
★★★★★ 1 vote5
- 1 Tbsp
- vegetable oil
- reserved turkey giblets and neck from turkey
- onion, unpeeled and chopped
- 4 c
- chicken broth, low sodium
- 2 c
- 2 sprig(s)
- fresh thyme
- parsley with stems
- 3 Tbsp
- butter, unsalted
- 1/4 c
- flour, all purpose
- 1 c
- dry white wine
How to Make Turkey Gravy
- 1MAKE 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.
- 2Add chicken broth and water, scrape pan bottom and bring to boil. Add herbs and simmer 30 minutes, skimming foam from surface.
- 3Pour 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.
- 4MAKE 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.
- 5Gradually (slow drizzle) add hot turkey broth to roux. Vigorous and constant whisking at this point is key to avoiding lumps.
- 6Simmer gravy, stirring occasionally and skimming scum from surface with spoon, until thickened, about 30 minutes. Set aside covered until turkey is done.
- 7DEGLAZE 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.
- 8Tilt measuring cup of drippings and use wide, shallow soup spoon to skim fat off surface. Save defatted drippings. Return gravy in saucepan to simmer.
- 9Place 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.
- 10Strain roasting pan liquid into gravy, pressing on solids to extract all liquid. Add defatted drippings to taste. Stir in giblets (if desired) and serve.