Thanksgiving isn’t complete without a rich, flavorful turkey gravy to drizzle over mashed potatoes and stuffing. This recipe delivers a smooth, savory sauce that’s sure to become a holiday favorite. Simple ingredients and easy steps make it a must-try for your feast. Get ready to impress your guests with the best turkey gravy they’ve ever tasted!
Steps
- Rinse the turkey’s neck, heart, liver, and gizzards under cold water and store them in the refrigerator until use. When ready, place them in a saucepan, cover with water, and bring to a boil. Simmer for one hour, then remove and chop the giblets into small pieces.
- After removing the turkey from the oven, pour the drippings into a bowl, allowing the fat to rise and separate. Skim off the fat from the top and set aside the drippings for the gravy.
- In a saucepan, combine one cup of drippings with half a cup of flour, whisking until it forms a smooth paste. Cook until the mixture turns golden brown to form a roux.
- Gradually add four cups of chicken broth and an additional cup of drippings to the roux, stirring continuously until the gravy thickens. Incorporate the chopped giblets into the gravy.
- If the gravy is too thick, add a bit of giblet broth or drippings liquid; if too thin, cook longer or add a cornstarch slurry. Adjust the seasoning with salt and pepper to taste.
- Store any leftover gravy in a sealed container in the refrigerator for 2-3 days, or make it ahead, storing it for up to two days. Reheat by adding broth or water to adjust the consistency, and warm on medium-low heat for about 15 minutes.
Ingredients
- Turkey neck, heart, and gizzards (excluding the liver)
- Water (for boiling giblets)
- Turkey drippings (from the roasting pan)
- ½ cup all-purpose flour
- 4 cups chicken broth
- Salt and pepper (to taste)
- Optional: Cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water, for thickening if necessary)
FAQ
- What are giblets, and how are they used in turkey gravy?
- Giblets are the neck, heart, liver, and gizzards found inside a turkey or chicken. They can be used to make a rich giblet gravy by simmering them in water and adding them to the gravy mixture.
- What are drippings, and why are they important for making turkey gravy?
- Drippings are the juices and fats left in the roasting pan after cooking a turkey. They are vital for making turkey gravy as they add flavor and depth. By separating the fat from these drippings, you can use them as a base for your gravy.
- How can I make turkey gravy without using giblets?
- To make turkey gravy without giblets, you can simply discard the giblets and focus on creating the gravy using the drippings from your cooked turkey.
- Can turkey gravy be made in advance, and how should it be stored?
- Yes, turkey gravy can be made ahead of time. After preparing the gravy, let it cool and store it in a covered container in the refrigerator for up to two days. To reheat, add a little chicken broth or water to thin it out to your preferred consistency and warm it on medium-low heat.
- What should I do if my turkey gravy is too thick or too thin?
- If your gravy is too thick, you can thin it out by adding some giblet broth or drippings liquid. If it’s too thin, you can either let it cook longer to reduce or add a cornstarch slurry (a mixture of cornstarch and water) to thicken it.
- How long can leftover turkey gravy be stored in the fridge?
- Leftover turkey gravy can be stored in a sealed container in the refrigerator for 2-3 days.
Tips
- To prevent a strong taste in your gravy, consider removing and discarding the liver from the giblets before using them in your recipe.
- For a smooth gravy, whisk the flour and drippings thoroughly to create a paste-like consistency before adding the broth. Adjust by adding more flour if it seems greasy.
- If your gravy turns out too thick, gradually add giblet broth or drippings liquid to reach your desired consistency, and if it’s too thin, use a cornstarch slurry to thicken it.
- If making the gravy in advance, store it in the refrigerator and reheat with a little chicken broth or water to maintain the preferred thickness.
Equipment
- Saucepan – A medium-sized saucepan for simmering the giblets and for making the gravy.
- Slotted Spoon – To remove the giblets from the water.
- Whisk – For making the roux and ensuring a smooth gravy.
- Fat Separator – To separate the fat from the drippings efficiently.
- Ladle – For skimming the fat from the drippings.
