The Best Turkey Gravy
Course: GravyCuisine: EuropeanPrep Time
20 mins
Cook Time
3
minutesTotal Time
3
minutesServings
20
Yield
5 cups
Ingredients
1 ¼ pounds — giblets and neck from turkey
1 cup — chopped onion
1 cup — chopped celery
2 (1.2 ounce) packages — dry turkey gravy mix
1 pinch — ground white pepper, or to taste
3 (14.5 ounce) cans — chicken broth, or more as needed
1 ¾ cups — turkey drippings
¼ cup — quick-mixing flour (such as Wondra)
½ cup — milk, or as needed (Optional)
Directions
- Place giblets and turkey neck into a large saucepan. Add onion, celery, turkey gravy mix, and white pepper. Pour chicken broth over all, bring to a simmer over medium-low heat, and cook for 30 minutes.
- Remove turkey liver and set aside. Simmer stock for 2 ½ more hours.
- Remove remaining giblets from stock and chop with liver; set aside. Strain stock into a liquid measure. You should have about 3 cups; add more chicken broth if needed. Pour stock into a saucepan. Discard strained turkey neck and vegetables.
- When turkey is finished roasting, pour pan drippings into a bowl or fat separator and skim off fat. Whisk quick-mixing flour into drippings until smooth, then whisk flour mixture into stock in the saucepan. Bring gravy to a simmer over medium heat, whisking constantly. Add chopped giblets. Stir in milk until desired smoothness is reached.
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