turkey gravy

Here's what you need: turkey, kosher salt, dark brown sugar, freshly ground black pepper, granulated garlic, cooking oil, turkey carcas, medium yellow onion, carrots, celery, kosher salt, cooking oil, cold water, bay leaves, rendered turkey fat, all-purpose flour, turkey stock, fresh sage, kosher salt, freshly ground black pepper

The Ultimate Thanksgiving Turkey Hack Recipe by Tasty

turkey

salt

dark brown sugar

black pepper

garlic

cooking oil, of choice, for drizzling

turkey carcas

yellow onion, quartered

carrots,

celery,

kosher salt,

water

bay leaves

⅓ cup rendered turkey fat,

all-purpose flour

turkey stock

sage,

black pepper,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

The day before serving, prepare the turkey for brining. Pat dry with paper towels.

Set the neck aside for the stock. Cut off the wing tips and set aside with the neck.

Butcher the turkey into 8 pieces: 2 breasts, 2 legs, 2 thighs, and 2 wings. Set aside the carcass for the stock.

Combine the salt, brown sugar, pepper, and granulated garlic in a small bowl.

Set a wire rack inside a baking sheet. Place the turkey parts skin-side up on the rack and generously sprinkle with the seasoning blend. Refrigerate, uncovered, for at least 2 hours, or overnight.

Make the stock: Preheat the oven to 450˚F (230˚C).

Place the turkey carcass, wing tips, and neck on a baking sheet with the onion, carrots, and celery. Season lightly with salt and drizzle with oil.

Roast for 30-45 minutes, or until the carcass and vegetables are deep brown.

Transfer the roasted vegetables, turkey carcass, and other parts to a large stock pot.

From the still-warm baking sheet from roasting the carcass, pour any rendered fat into a small bowl. Add about 1 cup (240 ml) of water to the pan and scrape off any browned bits from roasting process, then pour into a separate bowl. Reserve for the gravy.

Strain the stock, discarding the solids. The stock will keep for 5 days in the refrigerator or for 3 months in the freezer.

Cover the carcass with cold water. Add the bay leaves and bring to a gentle simmer over medium heat. Continue to simmer (don’t boil!) for 3 hours.

Make the gravy: Heat a medium saucepan over medium heat. Add the turkey fat and flour, stirring to combine. Cook the fat and flour together, stirring constantly, for about 5 minutes. This is a roux--you are cooking out the raw flour taste and deepening the flavor.

Gradually add the stock to the roux, stirring constantly to prevent lumps. Bring to a boil, continuing to stir until thickened. Season with salt and pepper to taste.

Remove the pan from the heat and let cool to room temperature. Store in the refrigerator until ready to warm for serving with the turkey. The gravy will keep in the fridge for up to 5 days, or in the freezer for up to 3 months.

2 hours before you are ready to serve the turkey, preheat the oven to 425°F (220˚C).

Remove the turkey parts from the fridge and drizzle with oil before placing in the hot oven.

Roast for 30 minutes, then rotate the baking sheet to ensure even browning. Reduce the oven temperature to 400˚F (200˚C).

Continue roasting until an instant-read thermometer inserted into the thickest part of breast registers 160°F (70˚C).

Or when the thigh registers 170˚F (77˚C). Start checking after about 20 minutes, removing any parts from the oven as they reach proper temperature so that they don’t overcook.

Once all parts are done, loosely cover with foil and let rest for 5-10 minutes while you warm the gravy.

Add the gravy and sage, if using, to a medium saucepan over low heat and bring to a simmer, stirring occasionally. Season to taste with more salt and pepper, if needed.

Serve the turkey with the gravy and your favorite Thanksgiving dishes.

https://vid.tasty.co/output/114360/landscape_480/1541446398

Making classic turkey gravy from scratch from the drippings at the bottom of the roasting pan is so easy and SO much better than store-bought gravy! Whip up a batch in only 15 minutes with this easy recipe.

Classic Turkey Gravy from Drippings

Turkey

kosher salt (to taste)

black pepper (to taste)

butter (if needed, if there isn't enough turkey fat

turkey or chicken stock (if

Pour the drippings in a fat separator (or glass measuring cup) over a mesh sieve to remove any solids. Wait for about 10 minutes for the drippings to cool and the fat to separate from the rest of the drippings and float to the top (you can speed this up by placing it in the fridge).

Measure out 1/4 cup of the fat from the top, using a spoon to skim it off, supplementing with butter if needed.

Measure out 2 cups of the liquid from the bottom of the drippings, supplementing with chicken or turkey stock if needed.

Heat the fat in a large skillet over medium-high heat.

Sprinkle the flour (1/4 cup) on top and use a whisk to stir together. Continue whisking constantly so it doesn&#x27;t burn, allowing the flour/fat mixture (roux) to thicken. Cook for 2-4 minutes, until the texture resembles wet sand and it darkens in color just a little bit.

Slowly pour in the two cups of drippings/stock, whisking constantly so there are no lumps. Continue whisking, bringing it to a boil, then turn heat to low and simmer, stirring/whisking occasionally, until thickened (about 5 minutes).

Season to taste with salt and pepper.

Perfect Turkey Gravy is rich, thick and flavor packed!  This silky smooth gravy is simple to make and perfect for Thanksgiving dinner!

Perfect Turkey Gravy

/2 Cup (1 Stick Salted Butter)

Cup All Purpose Flour

Turkey Pan Drippings

4-5 Cups Turkey (or Chicken Stock)

Chopped Fresh Sage

Chopped Fresh Thyme

Salt & Pepper (To Taste)

Heat the butter in a large saucepan over medium heat until melted.

Whisk in the flour until smooth.

Reduce the heat to low and cook, whisking occasionally for 5-6 minutes until golden brown.

Turn the heat back up to medium.

Slowly whisk in the turkey pan drippings, then, whisk in the turkey stock until smooth.

Add in the fresh herbs, and salt and pepper to taste.

Simmer for 3-5 minutes until thick.

Taste the gravy and add additional salt, pepper, sage, and thyme before serving if desired.

©iStockPhoto.com/cveltri Throw away your powdered gravy mix, Martha Stewart says—there's no alchemy to turkey gravy. Almost everything you need to make a great gravy comes from the turkey itself: the meat juices and the crusty brown bits in the...

Perfect Turkey Gravy Recipe | Cook The Book

For the stock:

Reserved giblets and neck from turkey

unsalted butter

celery stalks, coarslely chopped

carrot,

leek,

onion,

thyme

parsley

rosemary

bay leaf

black peppercorns

For the gravy:

dry white wine

salt and pepper

Perfect Turkey Gravy Recipe | Cook the Book

Trim fat and membranes from giblets, then rinse giblets and pat dry. 

Melt butter in a medium saucepan over medium-high heat. Cook celery, carrot, leek, and onion, stirring fairly often, until they begin to brown, 7 to 10 minutes. Reduce heat to medium. 

Add giblets, neck, herbs, peppercorns, and the water. Cover and bring to boil, then reduce heat to medium-low. Cook, uncovered, until reduced to about 3 cups, 50 to 60 minutes. 

Pour mixture through a fine sieve into a clean medium saucepan and keep warm over medium-low heat. 

Roughly chop giblets and shred meat from neck with a fork (discard other solids).

Place reserved roasting pan over two burners. Add wine and bring to a boil, stirring with a wooden spoon to loosen any browned bits on bottom of pan. Remove from heat.

Heat reserved 3 tablespoons pan drippings in a medium saucepan over medium heat. Add the flour, whisking briskly to combine, then continue whisking, cooking until mixture is fragrant and deep golden brown, about 9 minutes.

Whisking vigorously, slowly add hot stock and bring to a boil, then reduce heat to a gentle simmer. 

Stir in reserved deglazing liquid, pan drippings, and giblets and neck meat. Season with salt and pepper. Simmer, stirring occasionally, until the gravy has thickened to the consistency of heavy cream, about 20 minutes. 

Strain through a fine sieve into a saucepan (discard solids) and keep warm over low heat. Season with more salt and pepper just before serving.

Apple Cider Turkey Gravy turns plain-jane dishes into something really special. It’s easy to make, savory sweet, and just right for Thanksgiving.

Apple Cider Turkey Gravy Recipe

garlic ((minced) or 1 teaspoon McCormick Garlic Powder)

McCormick Rubbed Sage

apple cider

Salt (and pepper

Scrape juices and browned bits from the roasting pan into large glass measuring cup. Measure out 2 1/2 cups.

Add the garlic and sage to the drippings and place in a saucepan over medium heat.

Whisk the flour and cold apple cider together to remove the clumps.

Pour the flour mixture into the drippings and whisk. Continue to whisk as the mixture comes to a soft boil and thickens to desired consistency.

Salt and pepper to taste. Serve warm.

Homemade Turkey Gravy is so easy and absolutely delicious.&nbsp; It's time to embrace those giblets stored inside your turkey or chicken and use the giblets to to make this delicious from scratch giblet gravy recipe!

Turkey Gravy

chicken broth ((or turkey or vegetable broth))

salt and pepper (,

turkey (, optional)

Place the neck, heart, liver, and gizzards of the turkey inside a medium size sauce pan.&nbsp; Cover the giblets completely with water and bring the water to a boil.&nbsp; Once boiling, simmer for 1 hour or until the meat is cooked through.

Next, use a slotted spoon to remove the giblets from the water and set them aside. At this point you can decide to discard the liquid from the giblet water or save a little of it to use at the very end of making your gravy if you need to make the gravy thinner.  Otherwise you don&#039;t need this liquid).

Once the giblets have cooled, remove the livers and discard them (they add a really strong taste and flavor not many people like). Use your fingers to remove any meat from the turkey neck. Add the meat to the rest of the giblets and discard what's left of the neck. Then dice the giblets into small pieces and reserve them for the gravy.

When you have taken your turkey out of the oven, pour the drippings (what’s left in the roasting pan after cooking the turkey.  This includes fat that has melted and any bits of meat that have fallen off) from your turkey roasting pan into a large bowl.  (Tip the pan away from your body and be careful not to burn your self)!

Now let the drippings sit for a minute, allowing the fat to naturally separate from the rest of the drippings.&nbsp; You will notice that the fat will rise to the top, leaving the drippings and liquid on the bottom.&nbsp; Use a large spoon or ladle to skim (remove) most of the fat from the top of the the drippings.&nbsp;

To make the gravy, use a large sauce pan and add 1 cup of drippings to the pan.&nbsp;

Add 1/2 cup flour to the pan and whisk together until it makes a smooth paste. (At this point, you'll need to use a little of your own judgement.&nbsp; You want a pasty consistency.&nbsp; If yours seems a little greasy, add more flour).

When you have found the right consistency, whisk the mixture slowly over the heat as it begins to brown.&nbsp; You are creating a roux.&nbsp;&nbsp;

Once you get a nice golden brown color, add 4 cups of chicken broth and 1 additional cup of drippings.

Allow the gravy to cook, whisking constantly for about 5 to 8 minutes, or until thickened.  Then add the giblet meat.

At this point, decide for yourself if you like the consistency of the gravy.  If the gravy is too thick, add giblets broth or drippings liquid.  If gravy is too thin, cook for about 10 minutes.  If it&#039;s still thin, add a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the gravy).  Continue heating until gravy thickens to desired consistency.

Once your happy with the consistency of your gravy, season with salt and pepper, to taste, and enjoy!

Store leftover gravy covered, in the refrigerator.

No Thanksgiving is complete without this undeniably delicious Savory Herb Gravy which is simple to make from turkey giblet stock.

Savory Herb Turkey Gravy

olive oil

onion

carrot (peeled,

celery

garlic (smashed)

turkey stock (see notes)

Reserved turkey drippings ((see recipe notes))

unsalted butter (amount may vary, see recipe notes)

all-purpose flour (amount may vary, see recipe notes)

kosher salt and pepper (to taste)

Heat oil in large stockpot or dutch oven over medium high heat. Add turkey neck and giblets. Allow to cook a few minutes undisturbed to get nice and brown. Use tongs to flip and brown other side.

Add onion quarters, carrot, celery, and garlic. Allow to brown, stirring only occasionally, to brown all sides evenly. Add wine to pot and scrape bottom of pan to deglaze. Allow wine to boil and cook for a couple of minutes. Add water, peppercorns, herbs, and bay leaf to pot. Do not cover. Bring to a boil, then reduce heat to a simmer for at least one hour. The longer you cook the stock, the better it will taste.

Strain liquid into a container.  Refrigerate until ready to use.

To make the turkey stock on the stove:

Heat oil in Instant Pot on saute mode. Add turkey neck and giblets. Allow to cook a few minutes undisturbed to get nice and brown. Use tongs to flip and brown other side.

Add onion quarters, carrot, celery, and garlic. Allow to brown, stirring only occasionally, to brown all sides evenly. Add wine to pot and scrape bottom of pan to deglaze. Allow wine to boil and cook for a couple of minutes. Add water, peppercorns, herbs, and bay leaf to pot. Lock cover. Cook on high pressure for one hour. Quick release pressure.

How to make the turkey stock in the Instant Pot:

Combine remaining drippings from the cooked turkey with the broth you cooked earlier.

In a medium sauce pan, melt butter over medium heat. Add flour and stir. Cook until mixture is golden brown and smells wonderful.

Add a ladle of your broth mixture and whisk until you have a thick paste and there are no lumps. Add another ladle and whisk again until smooth. Continue adding liquid and whisking until everything is combined and smooth.

Reduce heat to low and continue to cook if gravy needs thickening. Add salt and pepper, as desired. Amount of salt depends on how much of the turkey drippings you use, so be sure to taste. Transfer to gravy boat and serve hot.

To make the turkey gravy:

You don&#x27;t have to be a seasoned cook to be able to prepare a turkey and turkey gravy for a big meal.  It&#x27;s really so much easier than you think! These how to recipes will teach you how to make a perfectly golden turkey, with homemade turkey gravy.  

How to Prepare Turkey & Turkey Gravy Like a Pro

(15 pound) whole turkey

Chicken or Turkey Stock

butter

flour

milk

Salt & Pepper

Remove the giblets from the defrosted turkey, set...

Remove the giblets from the defrosted turkey, set aside.  Rinse the turkey inside and out with cool water.

Place turkey in a roaster, breast side up.

Brush turkey all over with melted butter. Salt...

Brush turkey all over with melted butter.  Salt and pepper generously.

If you are stuffing the bird, now is...

If you are stuffing the bird, now is the time.

Bake according to the weight of your turkey...

Bake according to the weight of your turkey per package instructions.  Bake uncovered until the turkey becomes golden brown. (about halfway through baking time/2 hours for this sized bird) Baste turkey a couple of times per hour while it bakes.  Then cover and bake until a meat thermometer reaches an internal temperature of 185 degrees F. Place the thermometer in the thigh meat.  If the turkey has a popper, don't rely on that.  Check it periodically before and after it pops.  Continue basting throughout the baking process.

Typically I prepare the giblets the day before...

Typically I prepare the giblets the day before I make my turkey, but you can do it while the turkey is cooking, too.  The giblets and the stock they provide will be added to the turkey gravy.

In a pot on the stove, cover giblets...

In a pot on the stove, cover giblets with 32 ounces of chicken or turkey stock, and give them a good sprinkling of salt and pepper.  I also add in a small onion diced and the leaves from a bunch of celery stalks.  Cover them and bring them to a boil.  Turn down and simmer them for one hour.  Add in one cup of water.

Remove giblets, chop the meat up fine, removing...

Remove giblets, chop the meat up fine, removing any skin or bones.  Drain the stock, and pour into a mason jar, add chopped meat and store in the fridge until you are ready to make your gravy.

When the turkey is done, remove it from...

When the turkey is done, remove it from the roaster to carve.  Place the roaster on the stove, we always use two burners.  Turn the temperature to medium and get the juices from the bird boiling.  Add in the giblet stock.

Mix flour and milk in a jar by...

Mix flour and milk in a jar by shaking, or use your emulsion blender.  Make sure there are no lumps!  Slowly pour into the roaster and stir to thicken your gravy.  You might not need all of the milk mixture, as some turkeys will produce more juice than others.  Taste and salt and pepper as needed.

This simple homemade turkey gravy from Food Network Kitchen starts off with store-bought chicken stock enhanced with some giblets and vegetables. Then finish the gravy off while your turkey rests and everyone will be coming back for seconds.

Classic Turkey Gravy

Neck and giblets

chicken broth

thyme, parsley, rosemary and/or sage

Turkey drippings

Worcestershire sauce

Flavored

Classic Homemade Turkey Gravy

When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired.

When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup.

Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.

Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper. Stir in the flavored butter, if desired.

Start with cold heavy cream and mix on high speed.

After about 3 minutes, you'll have whipped cream; continue mixing.

Top 25 turkey gravy recipes from across the web

The most viewed turkey gravy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Ultimate Thanksgiving Turkey Ha...

Classic Turkey Gravy from Drippings

Perfect Turkey Gravy

Perfect Turkey Gravy Recipe | Cook ...

Apple Cider Turkey Gravy Recipe

Turkey Gravy

Savory Herb Turkey Gravy

How to Prepare Turkey & Turkey Grav...

Classic Turkey Gravy

Easy Perfect Gravy

Make-Ahead Turkey Gravy

Simple Smoked Chicken or Turkey Gra...

Pit Boss Smoked Turkey Recipe

Homemade Turkey Gravy

Turkey Gravy

Classic Turkey Gravy

The Best Maple Glazed Turkey Recipe...

How To Make Turkey Gravy From Scrat...

Homemade Gravy for Turkey

Turkey Gravy Recipe

Homemade Turkey Gravy

Turkey Gravy - for ROASTED Turkey

Shiitake Mushrooms Gravy

Foolproof Turkey Gravy

Make-Ahead Flourless Turkey Gravy (...

Top 25 turkey gravy recipes from across the web

The most viewed turkey gravy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Ultimate Thanksgiving Turkey Ha...

Classic Turkey Gravy from Drippings

Perfect Turkey Gravy

Perfect Turkey Gravy Recipe | Cook ...

Apple Cider Turkey Gravy Recipe

Turkey Gravy

Savory Herb Turkey Gravy

How to Prepare Turkey & Turkey Grav...

Classic Turkey Gravy

Easy Perfect Gravy

Make-Ahead Turkey Gravy

Simple Smoked Chicken or Turkey Gra...

Pit Boss Smoked Turkey Recipe

Homemade Turkey Gravy

Turkey Gravy

Classic Turkey Gravy

The Best Maple Glazed Turkey Recipe...

How To Make Turkey Gravy From Scrat...

Homemade Gravy for Turkey

Turkey Gravy Recipe

Homemade Turkey Gravy

Turkey Gravy - for ROASTED Turkey

Shiitake Mushrooms Gravy

Foolproof Turkey Gravy

Make-Ahead Flourless Turkey Gravy (...

The most viewed turkey gravy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine