Homemade Turkey Gravy
This foolproof Homemade Turkey Gravy recipe is a must for your Thanksgiving table. It's made with drippings and homemade turkey stock for maximum flavor!
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Makes: 3 cups
Ingredients
Turkey Stock
- 1 turkey neck, defrosted
- 1/2 yellow onion
- 1 large carrot
- 2 celery ribs
- 1 tablespoon olive oil
- 1 bay leaf
Turkey Gravy
- 2 1/2 cups turkey stock
- 2 tablespoons unsalted butter, softened
- 2 tablespoons flour
- turkey drippings
- kosher salt
- freshly cracked black pepper
Instructions
- Preheat an oven to 425 F. Roughly chop the onion (keep the skin), carrot, and celery ribs.
- Roast the neck and veggies. Line a small baking sheet with foil and toss the turkey neck and veggies (including onion skin) with the olive oil. Season with salt and pepper. Roast for about 30 minutes, until the neck is browned and the veggies are soft.
- Make the turkey stock. Place the roasted veggies and turkey neck in a stock pot and cover with 12 cups of water. Add the bay leaves and bring to a simmer. Reduce until there are only 3 cups of turkey stock left. This process can take several hours so it can be done in advance. Strain the stock through a mesh strainer into a heat-safe container and store in the fridge for up to 5 days.
- Separate the drippings from the fat. Once you have your turkey drippings, pour them into a fat separating cup. You can also pour them into a heat-safe measuring cup. Pour off as much of the fat as possible so that only the drippings are left.
- Make the buerre manie. In a small bowl, use a spoon or small rubber spatula to mix the flour and softened butter together until it's a smooth paste.
- Make the gravy. Combine the turkey stock and drippings in a small saucepan and bring to a simmer. Whisk in the beurre manie bits at a time, whisking between each addition. Simmer until the gravy is thickened and season to taste with salt and pepper.