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The Ultimate Turkey Gravy Recipe (Worth Every Minute!)
If you’re looking for a rich, flavorful turkey gravy that’s worth every step, this is it. While it takes a bit of time and patience, the result is a smooth, savory sauce that’ll elevate your Thanksgiving meal. I love adding finely chopped liver to mine for extra depth—it’s a little twist that makes all the difference.
The Waiting Game
The only catch? You’ll need to wait for the turkey drippings. I usually prep everything else while the turkey roasts, then, as soon as it’s out of the oven, I grab the drippings and start cooking. Trust me, it’s worth the anticipation!
Adjusting the Consistency
Everyone has their own preference for gravy thickness. In our family, we like it on the thinner side, so I add extra chicken broth to reach the perfect pourable consistency. Just remember, gravy thickens as it cools, especially if refrigerated, so add more broth as needed when reheating.
Drizzle this delicious gravy over turkey, mashed potatoes, or stuffing for an unforgettable addition to your holiday plate!
Turkey Gravy
Ingredients
- giblets, neck and liver from turkey, (optional the piece next to the cavity of the turkey called the tail fat)
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 1.2 oz packages dry turkey gravy mix
- 1 pinch black pepper
- 2 32 oz low sodium chicken broth
- turkey drippings
- 2 Tbsp all purpose flour
- ½ cup, or more, whole milk
Instructions
- In a large saucepan on medium high heat, add oil, onion and celery and cook for 3 minutes.
- Add gravy mix, black pepper, giblets, turkey neck and liver.
- Pour in chicken broth and bring to a boil, then reduce heat to low and let it simmer for 3 hours.
- Remove the liver and giblets and set aside. Strain broth into a liquid measure. You should have about 3 cups. Add more chicken broth if needed.
- Discard remaining items from the broth.
- You can chop the liver and the gizzards and put it back into the broth or discard them. I personally like to include them.
- When turkey is finished roasting, pour pan drippings or fat separations into a bowl and skim off the fat. Or place in freezer for 30 minutes and then skim off the fat, saving 2 tbsp of fat.
- In the same large saucepan, on medium heat, add drippings and whisk flour into drippings until smooth, then add broth back into the saucepan.
- Reduce heat to medium low. Stir in milk and let it simmer for 10 minutes, stirring often.
Nutrition
Equipment
- 3.5 quart pot
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