The Best Turkey Gravy

The Best Turkey Gravy

JULZBROWN

"This gravy takes a little work but it is sooooooo worth the time and effort."
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Ingredients

3 h 35 m servings 229 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Remove the wrapping, and place the giblets and turkey neck into a large saucepan with onion, celery, white pepper, and turkey gravy mix. Pour the chicken broth over the mixture, bring to a simmer over medium-low heat, and simmer for 30 minutes. Remove the turkey liver and set aside. Allow the stock to simmer for 2 1/2 more hours. Stock should equal about 3 cups; add more chicken broth if necessary. Remove the giblets and chop them if you want to put them back into the gravy. Chop the liver if desired. Strain the stock into a saucepan; discard bones and spent vegetables.
  2. When the turkey is finished roasting, pour the drippings into a fat separator or bowl, and skim off the fat. In a bowl, whisk the quick-mixing flour with the pan drippings until smooth, then whisk the flour mixture into the stock. Bring the gravy mixture to a simmer over medium heat, whisking constantly, and add the chopped giblets, if desired.

Footnotes

  • Editor's Note
  • This recipe assumes that the turkey will produce about 1 1/2 cups of drippings after skimming. Actual amount may vary.
  • The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the ingredients consumed will vary. The nutrition data also includes the full amount of fat from the pan drippings, although the recipe calls for skimming the fat.

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Reviews

Read all reviews 27
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I made a few changes to my original recipe and it turned out great! Maybe even better. I first browned the giblets in butter and then started the stock. also added brown gravy pack instead of tu...

It is worth the effort, very good gravy.

My step-mother made this gravy and it was incredible! I know it was a little more effort, but it was so worth it! I'll be using this recipe next time I need turkey gravy.

This is nothing short of outstanding. Tried it on New Years and and the crowd went nuts.

This truly was the best gravy! I was so proud of my gravy (which has never happened!)

My first try at making gravy (my mother in law always made it) for Thanksgiving. Upon my husbands first taste, he told me I didn't make enough of it as it was SO good he was sure it wasn't enoug...

Made exactly as stated and it turned out great. Thank you so much for the great easy recipe!

Wow!!!! LOVE this gravy!!!!!!! I did brown my giblets first like a reviewer suggested but it is so worth the wait!!! And I love how it doesn't require too much attention while it is cooking! Tha...

This was my best gravy ever. I am giving it only 4 stars cause I deviate it from the recipe as some others suggested and put one brown and one turkey gravy mix instead.

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