Thanksgiving is not the same without thick and delicious, classic homemade turkey gravy made using leftover drippings and homemade turkey stock.
- turkey neck and giblets (or turkey neck only)
- 2 carrots, coarsely chopped
- 2 ribs of celery, coarsely chopped
- 1 onion, quartered
- 2 cloves garlic, whole
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 2-3 fresh sage leaves
- 6 cups water
- 4 tablespoons fat from turkey drippings
- 6 tablespoons all-purpose flour
- juice from turkey drippings
- homemade turkey stock (instructions below)
- salt and pepper to taste
Make the Turkey Stock:
- In a large pot, add turkey neck, giblets (optional), carrots, celery, onion, garlic, rosemary, thyme, sage and water. Bring to a boil over medium high heat. Reduce heat and maintain a simmer. Cover and simmer for 2 hours . Strain the turkey stock in a mesh sieve and discard solids. Set aside.
Make the Gravy:
- Remove your cooked turkey from the roasting pan and pour the drippings and brown bits into a clear measuring cup. Let it sit for a few minutes to allow the fat and juices to separate.
- Remove the fat by tilting the measuring cup gently and use a spoon to skim out the fat. Place the fat in a small bowl and set aside.
- Add turkey stock to the juices until you have 4 cups of liquid in total.
- In a medium saucepan, add 4 tablespoons of fat and heat over medium high heat. Add flour and whisk together. Cook for a few minutes.
- Add the liquid mixture slowly and whisk continuously to prevent clumping. As the sauce thickens, add more liquid.
- Allow mixture to come to a simmer and simmer for 5 minutes uncovered. If you prefer a thicker gravy, continue to simmer until it reaches a consistency that you like.
- Strain the gravy through a mesh sieve. Add salt and pepper to taste.
- Category: Sauce
- Cuisine: American