|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic turkey gravy recipe is made right alongside a roasting turkey. The neck is used to make a simple turkey stock, and the rich gravy is finished with fresh chopped sage and those delicious browned bits from the roasting pan.
Pour this delicious gravy on slices of turkey, mashed potatoes, and stuffing; and if there are any leftovers, use it in a turkey stuffing casserole or on open-faced hot turkey sandwiches.
"The turkey gravy was smooth and rich in flavor, and I loved the addition of fresh sage. I used chicken stock to simmer the giblets and drippings for the gravy. Instead of discarding the giblets, you could chop the meat and add it to the gravy. " —Diana Rattray
5 cups water (or chicken stock for a richer flavor)
1 turkey neck, heart, and gizzard from inside the turkey (most giblets, but not the liver)
1/2 medium onion, coarsely chopped
1 bay leaf
1/4 cup reserved fat from roasting pan, or melted unsalted butter
1/3 cup all-purpose flour
1 tablespoon finely chopped fresh sage
Kosher salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
To make an easy turkey stock, add the water, turkey neck, heart, gizzard, onion, and bay leaf to a large saucepan. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 2 hours.
Strain and reserve the turkey stock. Finely chop the giblets (neck meat, heart, and gizzard) and set aside.
When the turkey is done roasting, carefully remove it from the pan, and transfer it to a serving platter to rest, loosely cover with foil. Remove the fat from the roasting pan.
Put the fat in a large saucepan over medium-high heat. Add the flour and cook, whisking, until golden, about 5 minutes. Add the turkey stock, a cup at a time, while whisking. Bring this to a simmer, whisking often. Scrape any browned bits and juices from the bottom of the roasting pan into the gravy. If you used cut up onions, celery, etc., in the roasting pan, those can be added also for extra flavor.
Reduce the heat and simmer the gravy for about 10 to 15 minutes.
Strain out the vegetables, if used, add the reserved giblets and sage, and season to taste with salt and pepper.
- If the gravy isn't as thick as you like after it has simmered for 10 to 15 minutes, make a slurry with 1 tablespoon of cornstarch (or flour) and 1 to 2 tablespoons of water and mix until smooth. Add the slurry mixture to the simmering gravy and continue to cook for 1 to 2 minutes.
- If your gravy seems a little lumpy, strain it through a fine mesh sieve before adding the sage.
- Omit the chopped giblets from the gravy, if desired.
- Add other fresh herbs to the gravy—thyme, parsley, and chopped rosemary are good choices.
- For gluten-free turkey gravy, thicken it with gluten-free cornstarch instead of flour.
How to Store Turkey Gravy
- Refrigerate leftover turkey gravy in an airtight container for up to 4 days.
- To freeze, transfer the cooled gravy to resealable freezer bags and freeze it for up to 4 months. Defrost frozen gravy in the refrigerator for a few hours or overnight.
- Reheat gravy slowly in a saucepan over low heat while stirring frequently.
How can I use leftover gravy?