Turkey gravy is an important part of a complete Thanksgiving meal. When you make it from scratch with a simple giblet stock and the drippings from your roasted turkey, you get a deep, savory flavor that lifts everything else on the table. It is the kind of gravy that pulls the whole meal together. My experience is that there is never enough gravy, so make sure you make a big portion so there’s enough gravy for the leftovers the following day.
Notes
You can take the drippings from the roasting pan about 30 minutes before the turkey is ready. Add them to the gravy and let it simmer for a few minutes. This gives the gravy its final flavor, and you only need to heat it up before serving.
Add more or less stock depending on how thick you like your gravy. If it becomes too thick, add a splash of water. If it is too thin, let it simmer a little longer.
If you want a traditional textured gravy, stir in the finely chopped cooked giblets and neck meat. If you prefer a smooth gravy, strain it before serving.
Make a generous portion. Leftover gravy is great the next day with turkey sandwiches or mashed potatoes.
Holiday Recipes from Scandinavia and the US
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Recipe: Turkey Gravy
4
servings and enough for leftovers the following dayIngredients
- Giblet stock
Turkey neck and giblets
1 small onion, quartered
1 carrot, peeled and cut in chunks
1 celery stalk, cut in chunks
1 bay leaf
6 black peppercorns
4 cups water (~1 liter)
Salt to taste
- Gravy
3 tablespoons butter (~ 40 g)
3 tablespoons all purpose flour
About 3 cups giblet stock (750 ml), or as much as you have
1 cup turkey drippings and juices from the roasting pan
Salt and black pepper
Optional: finely chopped cooked giblets and neck meat
Directions
- Make the giblet stock
- Rinse the neck and giblets.
- Place them in a pot with onion, carrot, celery, bay leaf, peppercorns, and water.
- Bring to a gentle simmer and cook for about 1 hour.
- Skim off any foam and season lightly with salt.
- Strain the stock and set aside.
- If you want a traditional textured gravy, finely chop the cooked giblets and the meat pulled from the neck.
- Make the gravy base
- Set a medium pot over medium heat.
- Add the butter and let it melt.
- Whisk in the flour to form a smooth paste.
- Cook for 2 to 3 minutes until the roux turns pale golden and smells slightly nutty.
- Slowly whisk in the giblet stock. Start with a small amount to loosen the roux, then add the rest.
- Bring to a gentle simmer and let the gravy cook for about 10 minutes.
- Season lightly with salt and pepper.
- Turn off the heat and let the gravy wait until the turkey is done.
- Finish the gravy with turkey drippings. Use a spoon or small measuring cup to scoop up the hot drippings and juices from the roasting pan. Pour them directly into the gravy pot. Stir well and keep the gravy at a gentle simmer. Serve hot.
