Best Turkey Gravy
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Unforgettably rich, flavorful and silky, this turkey gravy recipe will become your go-to from now on! We usually make extra because our guests always reach for more!
I have to admit I have very little self-control when it comes to gravy. I use copious amounts over practically everything. Growing my family would always ask me, “would you like some potatoes with that gravy?” For me gravy is the crowning feature of the meal. And turkey gravy is no exception. For the richest, most flavorful and wonderfully silky turkey gravy recipe, look no further!
In addition to the rich homemade turkey broth and the turkey drippings, we also make a rich roux with butter and flour that adds tremendous depth of flavor to the gravy.
And if you want a giblet gravy, you can very easily turn this into one (see more below)!
Do I Have To Include the Giblets?
You can use the neck only if you prefer. If you’re worried about the giblets adding a strange flavor don’t worry, they won’t, they’ll simply add a richer turkey flavor.
Liver on the other hand has a strong flavor some people don’t care for so if you prefer you can omit that and include the other giblets and the neck.
Can I Make This Gluten Free?
Yes, instead of all-purpose flour you can use sweet rice flour.  Sweet rice flour makes a great alternative to regular flour and creates a nice velvety texture for you gravy.  Use the sweet rice flour the same way as instructed in the recipe.
How To Make Turkey Gravy Without Drippings
If you don’t have any turkey drippings you can still make this turkey gravy without drippings. The homemade turkey broth is so flavorful that you can make your gravy simply by making the roux and adding the finished broth. Of course not having a whole turkey means no neck and giblets to make the broth, but you can ask your local butcher for some during the Thanksgiving season. And you can get extra to freeze to make more turkey gravy on another occasion.
Will the gravy taste as good without the drippings? No, it really won’t. But with this rich homemade turkey broth it will still taste good.
How To Make Giblet Gravy
After straining the broth, remove the meat from the neck and finely chop it along with the cooked giblets. Add the chopped meat in the final step once the gravy has thickened. That’s it, it’s so simple!
How to Fix Common Gravy Mistakes
My Gravy Is Too Thin
To thicken gravy that’s already made you’ll need to use cornstarch. Dissolve one tablespoon of cornstarch in 2 tablespoons of water and gradually pour it into the hot gravy, whisking constantly, and and continue to whisk as the gravy simmers and reaches the desired consistency. Add more of the cornstarch slurry as needed.
My Gravy Is Too Thick
Gradually stir in some additional warm broth or warm skimmed turkey drippings until you reach the desired consistency.
My Gravy Is Just Right
…never mind that’s Goldilocks and the Three Bears ;)
My Gravy Is Lumpy
Try whisking it vigorously with a wire whisk. If that doesn’t eliminate the lumps you can either strain the gravy through a fine-mesh sieve or blitz it in the blender.
My Gravy Is Too Salty
You can alleviate the saltiness by stirring in some warm heavy cream. Start with a little, taste, and add more as needed.
My Gravy Has Separated
This can happen if there’s too high a ratio of fat to flour. If you’re using turkey drippings be sure to skim the fat off before adding the drippings to the gravy. To do this let the drippings sit for a few minutes until the fat rises to the top and then skim it off.
If you want some additional “mouth feel” to your gravy that comes from a higher fat content, you can always add in some additional butter at the very end. Simply whisk in some cold butter into the warm gravy and whisk until it’s fully incorporated.
If your gravy has already broken, skim off the fat that has floated to the top of the gravy then vigorously whisk it until it’s emulsified. You can also blitz it in the blender.
My Gravy Is Forming a Skin on Top
As gravy begins to cool it will develop a “skin” on the top layer. To prevent this keep the gravy warm. Keep it warm on the stovetop until you’re ready to serve it and then pour it into a warm gravy boat.
You can also use a gravy boat with a stand and candle and that way your gravy will remain warm throughout the entire meal.
Turkey Gravy Recipe
Let’s get started!
Heat the butter in a saucepan. Once hot add the turkey neck and brown on both sides.
Add the chopped veggies.
If using, add the giblets.
Add the herb and the water.
Bring it to a boil, reduce to a simmer, and simmer with the lid partially open for 1 1/2-2 hours. You want the liquid to reduce so that you’ll have a rich broth. You’ll need 2 cups of the finished broth.
Pour the broth through a mesh strainer into a large bowl or measuring cup. You need 2 cups of broth. (Note: If you’d like to make a giblet gravy, remove the giblets and finely chop them remove the meat from the neck and chop it. Add the chopped meat in the final step once the gravy has thickened.)
Stir the 2 cups skimmed turkey drippings into the 2 cups of broth. NOTE: If you have no drippings available use an additional 2 cups of broth. Keep the broth warm until ready to use.
To make the roux:
Melt the butter in the saucepan over medium-high and add the flour. Whisk continuously with a wire whisk until the color of the roux is light to medium brownish-red. Don’t skip this step, it adds an incredible depth of flavor to your gravy!
Gradually pour the hot broth/drippings into the sauce pan, whisking constantly. Continue to whisk vigorously as the gravy simmers to prevent lumps. Once the gravy is smooth and thickened continue to let it simmer on low for 3-4 minutes, whisking it occasionally. Add salt and pepper to taste.
*See above in blog post for how to fix common gravy mistakes.
Pour the hot gravy into a warmed gravy boat and serve immediately.
Enjoy!
For more phenomenal homemade gravy recipes be sure to try our:
BEST Turkey Gravy
Ingredients
- 3 tablespoons unsalted butter
- 1 turkey neck plus giblets from one turkey (if you don't like the taste of liver you can omit it)
- 1 large carrot , roughly chopped
- 1 large celery rib , roughly chopped
- 1 medium yellow onion , roughly chopped
- 1 clove garlic , peeled and chopped
- 5 cups water
- 4 sprigs thyme (or 1 teaspoon dried thyme)
- 1 sprig rosemary (or 3/4 teaspoon dried rosemary)
- 3 large sage leaves (or 1/2 teaspoon dried sage)
- 1 bay leaf
- 1/2 teaspoon whole black peppercorns
- 2 cups skimmed turkey drippings (**If you don't have drippings use an additional 2 cups of the homemade turkey broth)
- For the Roux:
- 5 tablespoons all-purpose flour
- (GF: Use sweet rice flour)
- 5 tablespoons unsalted butter
- salt and pepper to taste
- To Make Giblet Gravy **See NOTE
Instructions
- Heat the butter in a saucepan. Once hot add the turkey neck and brown on both sides. Add the chopped veggies, the giblets (if using), the herbs and water. Bring it to a boil, reduce to a simmer, and simmer with the lid partially open for 1 1/2-2 hours. (You want the liquid to reduce so that you'll have a rich broth. You'll need 2 cups of the finished broth.) Pour the broth through a mesh strainer into a large bowl or measuring cup. Reserve 2 cups of broth.Â
- To make the roux:Melt the butter in the saucepan over medium-high and add the flour.Â
Whisk continuously with a wire whisk until the color of the roux is light to
medium brownish-red. Don't skip this step, it adds an incredible depth of flavor to your gravy!Note: If using GF sweet rice flour it will remain pale in color. Simply let is cook while whisking for about 4 minutes. Gradually pour the hot broth and drippings into the sauce pan, whisking constantly. Continue to whisk vigorously as the gravy simmers to prevent lumps. Once the gravy is smooth and thickened continue to let it simmer on low for 3-4 minutes, whisking it occasionally. Add salt and pepper to taste.Pour the hot gravy into a warmed gravy boat and serve immediately. (Be sure to keep the gravy warm. You can also use a gravy boat with a stand and candle.)
Notes
Nutrition
Originally published on The Daring Gourmet December 9, 2019
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
