Basic Turkey Gravy
- Yield 14 servings
This savory turkey gravy will leave a smile on every face around your table.
The National Turkey Federation
Ingredients
- Giblet Broth:
- 1 -- package neck, heart, gizzard from turkey giblets
- 1 medium carrot, thickly sliced
- 1 medium onion, thickly sliced
- 1 medium celery rib, thickly sliced
- 1/2 teaspoon salt
- Turkey Gravy:
- 3 tablespoons fat from oven-roasted turkey drippings
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- -- Freshly ground pepper
Instructions
- To prepare the giblet broth, in a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables and 1/2 teaspoon salt in enough cold water to cover. Heat to boiling. Reduce heat to low; cover and simmer 60 minutes, skimming any foam from the top.
- Strain broth into a large bowl; cover and reserve broth in the refrigerator.
- To prepare turkey gravy, remove cooked turkey and roasting rack from the roasting pan. Strain poultry drippings through a sieve into a 4-cup measuring cup.
- Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the cup with drippings. Let the mixture stand a few minutes, until the fat rises to the top.
- Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and 1/2 teaspoon salt into the heated fat and continue to cook and stir until the flour turns golden brown.
- Meanwhile, skim and discard any fat remaining on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3 1/2 cups.
- Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy simmers and is slightly thick. Season to taste. Makes about 3 1/2 cups.
