Turkey Gravy Recipe
Classic turkey gravy made with neck and giblets
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 carrot
- 1 rib celery
- ½ yellow onion
- 2 cloves garlic
- neck and giblets except the liver from the turkey
- ¾ cup dry white wine
- 8 cups chicken stock or turkey stock
- 1 teaspoon black peppercorns whole
- 4 sprigs fresh parsley
- 4 sprigs fresh thyme
- 2 teaspoons poultry seasoning
- 2 bay leaves
- ½ cup dry white wine
- turkey pan drippings all but 2-3 tablespoons of fat skimmed off
- ½ cup all purpose flour
- salt and pepper to taste
Instructions
Prep the Vegetables
- Peel and chop the carrot, celery, onion, and garlic.
Measure Your Stock
- Measure out the 8 cups of chicken or turkey stock. Having it ready before you start keeps things moving.
Brown the Neck and Giblets
- Heat the butter and oil in a saucepan over medium heat. Add the neck and giblets and cook until they're cooked through and have taken on some color.
This step is where much of the flavor in the final gravy actually starts — don't rush it.
Caramelize the Vegetables
- Add the chopped vegetables and garlic, and sauté until caramelized, about 15 minutes, stirring occasionally to prevent sticking. Turn the heat down if things are browning too fast.
Deglaze
- Turn the heat to medium-high and add ¼ cup of the white wine to deglaze, scraping up the browned bits from the bottom of the pan. Reduce until nearly evaporated, about 5 minutes.
Build the Quick Stock
- Add the 8 cups of stock, peppercorns, parsley, thyme, poultry seasoning, and bay leaves. Reduce heat to low and simmer, uncovered, for 1 hour.
- Season lightly with salt and pepper. Strain this "quick stock" and set it aside.
Deglaze the Roasting Pan
- Remove the turkey from the roasting pan. Pour off the pan drippings and reserve. Place the roasting pan over high heat — straddling two burners if needed — and deglaze with the remaining ½ cup white wine.
Skim and Return the Drippings
- Skim all but 2–3 tablespoons of fat from the reserved pan drippings, then return the drippings to the pan.
Make the Roux
- Sprinkle the flour into the pan and cook over medium-high heat, stirring and scraping constantly, for 2–3 minutes.
Don't stop stirring here — this is where lumps happen if the flour sits still too long.
Thicken the Gravy
- Pour in the quick stock and bring to a boil over medium heat to thicken.
Season and Strain
- Taste and adjust the seasoning, then strain through a fine mesh strainer before serving.