Turkey Gravy
Adapted from JULZBROWN's recipe at https://www.allrecipes.com/recipe/215325/the-best-turkey-gravy/Rich, savory, and perfect for pouring over turkey, this turkey gravy adds depth and flavor to every holiday meal. A must-have on any Thanksgiving table!
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
Serving: 1portion | Calories: 9kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 29mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.1mg
Equipment
- 3.5 quart pot