READY IN 3+ hrs

Holiday Turkey Gravy

Read Reviews (4)

"This unique turkey gravy is rich and delicious. Make the stock while your bird roasts; then as it rests, prepare the gravy. My family looks forward to this specialty every year." — cynjne

Directions

While the turkey is roasting, place the giblets, turkey neck, and clipped turkey wing tips into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that forms on the top, reduce heat to low, and simmer the stock for 3 hours. Strain the stock, skim off the fat, and set aside. There should be about 4 cups of stock.
Skim off and discard all but 1/4 cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the flour, then cook and stir the flour mixture until it becomes pale golden brown, about 5 minutes. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the red currant jelly. Simmer for 10 more minutes. Season to taste with salt and black pepper.

Kitchen-Friendly View

PREP 15 mins
COOK 3 hrs 20 mins
READY IN 3 hrs 35 mins

Footnotes

Editor's Notes
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 partially skimming the fat.

Reviews More Reviews

Sep 15, 2010

As the author of this recipe, I would like to point out that the stated 5 cup yield is a bit of a stretch. To ensure the full flavour is achieved it might be wise to not overly dilute. If possible use chicken stock rather than water should you decide to do so. Any extra liquid above what the recipe calls for should be added in small quantities. Taste as you go. I hope you like it. Enjoy!

—cynjne

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Dec 01, 2010

This took a long time to make but it was so worth it. I made this for thanksgiving and it was a hit. I added shallots to the mix which made it less sweet. Very rich flavor and a darker gravy which is delish in my opinion.

—Brit

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4 Ratings

Dec 03, 2010

Excellent. Substituted real chicken broth, tasted divine! Easy, too!

—hollyglightly

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Jul 01, 2011

Very good, I made this gravy with BWAYE's Slow Cooker Mashed Potatoes and MISSJEN's Lemon-Herb Turkey. Everything was FANTASTIC!

—fausterlady

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Nutrition

Calories
398 kcal
20%

Carbohydrates
7.5 g
2%

Cholesterol
163 mg
54%

Fat
36.2 g
56%

Fiber
0.7 g
3%

Protein
10.1 g
20%

Sodium
111 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Holiday Turkey Gravy

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 398
** Calories from Fat: 325

% Daily Value *
** Total Fat 36.2g 56 %
** Saturated Fat 10.8g 54 %
** Cholesterol 163mg 54 %
** Sodium 111mg 4 %
** Potassium 217mg 6 %
** Total Carbohydrates 7.5g 2 %
** Dietary Fiber 0.7g 3 %
** Protein 10.1g 20 %
** Sugars 3.5g
** Vitamin A 374 %
** Vitamin C 13 %
** Calcium 2 %
** Iron 38 %
** Thiamin 7 %
** Niacin 43 %
** Vitamin B6 18 %
** Magnesium 5 %
** Folate 90 %

* 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.