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Active Time
20 min
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Total Time
20 min (does not include making stock)
A high roasting temperature caramelizes the pan drippings, adding fantastic flavor and color.
Ingredients
Makes about 4 cups
Step 1
Pour pan juices into a 1-quart glass measure (do not clean roasting pan), then skim off fat and reserve fat and juices separately. (If using a fat separator, pour pan juices into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into 1-quart glass measure and reserve fat left in separator.) If there is less than 1/4 cup reserved fat, add melted butter.
Step 2
Straddle roasting pan across 2 burners. Add 1 cup giblet stock to pan and deglaze pan by boiling over high heat, scraping up brown bits, about 1 minute. Add to glass measure with remaining 3 cups giblet stock.
Step 3
Whisk together reserved fat and flour in a 2-quart heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, then whisk in any turkey juices accumulated on platter and finely chopped giblets, if using. Simmer sauce, whisking occasionally, 10 minutes. Season with salt and pepper.
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Reviews (7)
Back to TopThis is the gravy I've made for years. It is easy and delicious. May sound complicated but it is not. Now that I've made gravy for years...I seek to deepen flavors further and add vegetable concentrate that is homemade and add carmelized onions in a little brown sugar (don't vurn this...got to be there!
Anonymous
Maine
11/16/2021
This gravy was fine, but pretty bland. I added in some sage but it didnt do the trick. Keep in mind it will thicken considerably once it starts to cool. Someone gave me an interesting tip for future gravy making. She said she uses boiled egg yolk, mashed up, as a thickener instead of flour. She chops the whites and adds them to the gravy also. I havent tried this yet, but will next time.
hillarybug
San Marcos, TX
11/26/2007
I made this recipe, along with the giblet stock, and have never heard such rave reviews on gravy flavor. The only change I made was to add a few hard boiled eggs (chopped) and we prepared the livers separately, chopped & added to finished product.
jmarnow
Atlanta, GA
12/3/2006
Great! I actually ended up with almost 2 cups of unused stock - if I'd used it all the gravy would have been way too thin. This is a bit of work, but worth it.
Anonymous
Sausalito, CA
1/13/2006
Excellent gravy, with all the right notes--great turkey flavor, texture, and all that. I don't know what was so confusing or difficult about the instructions either--seemed pretty easy to me.
Anonymous
Fairfax, VA
11/28/2005
This was a HUGE pain in the neck to make--I found the recipe confusing and the end result just not worth the effort. There are much better gravy recipes on this site.
Anonymous
New Orleans
11/25/2005
I added the turkey neck meat to the gravy instead of all the giblets and I left out the burnt pan drippings. The gravy was fantastic. I did make the gravy broth the night before to save time. This is a keeper!
curiousg
san diego, ca
11/15/2005
