Turkey Gravy
October 9, 2026 • 0 comments
A rich, savory turkey gravy made with pan drippings for holiday dinners and leftovers!
Ingredients
- (1/2 gallon) Turkey Broth
- (1 heart, neck, liver, and gizzard) Turkey Giblets
- (1/2 Gallon) Water
- (1 halved and peeled) Onion
- (4 peeled and crushed) Garlic Cloves
- (3 ribs coarsely chopped) Celery
- (2 medium sized washed and coarsely chopped) Carrot
- (1 Cup strained) Turkey pan drippings
- (1/2 stick) Unsalted Butter
- (to taste) Salt and White Pepper
- (1Tbsp or to taste) Fresh Rosemary (Optional)
- (1/4 cup) All Purpose Flour
Directions
-Make the Turkey broth. Combine water, giblets, onion, garlic, celery, and carrot in a sauce pot and simmer for 1-2 hours. Season with salt to taste, strain and set aside.
-In a medium sized sauce pan on medium heat add butter and strained unskimmed pan drippings until butter melts completely.
-Add flour and stir constantly for approximately 5 minutes until roux begins to turn slightly brown.
-While continually stirring slowly add Turkey broth about a cup at a time. Bring to a boil and add broth until your desired thickness is achieved.
-Season with salt. white pepper, and rosemary to taste.
