For an even richer flavor, roast the turkey giblets and neck in the oven before simmering them in the stock. If you don't have enough turkey drippings, you can supplement with melted butter. Adjust the amount of milk to achieve your preferred gravy consistency. For a thinner gravy, add more milk; for a thicker gravy, simmer for a few more minutes to reduce the liquid. Taste and adjust seasonings as needed. You may want to add a pinch of salt, more white pepper, or a dash of your favorite herbs, such as thyme or sage.
The Best Turkey Gravy
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PREP TIME20 mins
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COOK TIME3 hrs 15 mins
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TOTAL TIME3 hrs 35 mins
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SERVING20 People
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VIEWS169
Elevate your Thanksgiving feast with this luscious, deeply flavorful turkey gravy. Crafted with rich turkey pan drippings and a slowly simmered homemade stock, this gravy is the perfect finishing touch to your holiday bird.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol42 mg
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Fiber0 g
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Protein7 g
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Saturated Fat6 g
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Sodium143 mg
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Sugar1 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
30 mins
In a large saucepan, combine the turkey giblets and neck, chopped onion, chopped celery, turkey gravy mix, and white pepper. Pour chicken broth over the mixture. Bring to a gentle simmer over medium-low heat and cook for 30 minutes.
02
Step
2 hrs 30 mins
Remove the turkey liver from the saucepan and set aside. Continue to simmer the stock for an additional 2 hours and 30 minutes.
03
Step
0 mins
Remove the remaining giblets from the stock and chop them finely along with the reserved liver. Set aside. Strain the stock through a fine-mesh sieve into a liquid measuring cup. You should have approximately 3 cups of stock; add more chicken broth if needed. Pour the strained stock into a separate saucepan. Discard the strained turkey neck and vegetables.
04
Step
0 mins
Once the turkey has finished roasting, pour the pan drippings into a bowl or fat separator and skim off any excess fat. In a separate bowl, whisk the quick-mixing flour into the reserved drippings until smooth, creating a slurry. Whisk this flour mixture into the simmering stock in the saucepan. Bring the gravy to a simmer over medium heat, whisking constantly to prevent lumps. Add the chopped giblets to the gravy. Stir in milk until the gravy reaches your desired consistency and smoothness.
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Please Rate
Trinity Lockman
Oct 14, 2024The homemade stock really makes a difference. It's worth the extra effort.
Kadin Morissette
Oct 14, 2024I didn't have any Wondra flour, so I used regular all-purpose flour and it worked just fine. Just be sure to whisk it in really well to avoid lumps.
Weldon Jaskolski
Jul 10, 2024I added a little bit of sage and thyme to the stock for an extra layer of flavor.
Germaine Bahringer
May 15, 2024This gravy was a game changer! So much better than anything I've ever made before.
Romaine Welch
May 8, 2024The instructions were clear and easy to follow, even for a novice cook like me.
Lee Schimmel
Apr 30, 2024My family raved about this gravy. It's definitely a new Thanksgiving tradition!
Marcia Hauck
Jan 26, 2024This recipe is amazing! I will definitely be making this again.