Traditional Turkey Gravy Recipe

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Turkey gravy is one of the best parts of any turkey dinner. Nothing says comfort quite like a plate covered in a delicious gravy packed with flavor!

But like most good things, it takes time. So, I broke this recipe down for you to take all the stress out of making homemade gravy.

Pair this rich gravy with our herb butter roast turkey and garlic truffle mashed potatoes to make a real statement at your holiday gathering!

Traditional Turkey Gravy

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Prep Time 2

Cook Time 2

Course Side Dish

Cuisine American

Servings cups

While turkey is brining heat oil in a soup kettle. Add giblets, neck, and tail, saute until golden and fragrant, about 5 minutes. Add onion and continue to saute until softened (about 3-4 minutes longer).
Reduce heat to low, cover and cook until turkey and onion release their juices (about 20 minutes). Add stock and herbs, bring to a boil, then adjust heat to low.
Simmer uncovered, skimming any scum that may rise to the surface, until broth is rich and flavorful (about 30 minutes longer). Strain broth, you should have about 5 cups). Discard neck, heart, and gizzard ( or reserve and shred neck meat, remove gristle from gizzard, and dice heart and gizzard if desired). Refridgerate broth (and giblets if using) until ready to use.

While turkey is roasting, return resurved turkey broth to a simmer. In a separate heavy bottomed saucepan, heat butter over medium-low heat. Vigorously whisk in flour. Roux will froth and then thin out again. Cook slowly, stirring constantly, until nutty brown and fragrant (about 10-15 minutes). Vigerously whisk all but 1 cup of hot broth into roux.
Bring to a boil, then reduce heat and continue to simmer until gravy is lightly thickened and very flavorful (about 30 minutes). Set aside until turkey is done.

When turkey has been transfered to a carving board to rest, spoon out and discard as much fat as possinle from roasting pan, leaving carmelized herbs and vegetables.
PLace roasting pan over two burners on medium-high heat. If drippings are not a dark brown, cook, stirring constantly until they carmelize.
Return gravy to a simmer.
Add wine to roasting pan with carmelizded vegetables, scraping up any browned bits with a wooden spoon and boiling until reduced by half (about 5 minutes). Add reserved 1 cup of broth, then strain pan juices into gravy, pressing as much juice as possible from vegetables. (stir giblets into gravy if desired)
Adjsut seasoning, adding salt and pepper to taste if necessary.
Serve with carved turkey.

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