Rating: 5 stars 4.9
54 Ratings
  • 5 star values: 49
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This gravy takes a little work but it is sooooooo worth the time and effort.

Recipe Summary

prep:
20 mins
cook:
3 hrs 15 mins
total:
3 hrs 35 mins
Servings:
20
Yield:
5 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove the wrapping, and place the giblets and turkey neck into a large saucepan with onion, celery, white pepper, and turkey gravy mix. Pour the chicken broth over the mixture, bring to a simmer over medium-low heat, and simmer for 30 minutes. Remove the turkey liver and set aside. Allow the stock to simmer for 2 1/2 more hours. Stock should equal about 3 cups; add more chicken broth if necessary. Remove the giblets and chop them if you want to put them back into the gravy. Chop the liver if desired. Strain the stock into a saucepan; discard bones and spent vegetables.

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  • When the turkey is finished roasting, pour the drippings into a fat separator or bowl, and skim off the fat. In a bowl, whisk the quick-mixing flour with the pan drippings until smooth, then whisk the flour mixture into the stock. Bring the gravy mixture to a simmer over medium heat, whisking constantly, and add the chopped giblets, if desired.

Editor's Note

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 skimming the fat.

Nutrition Facts

229 calories; protein 6.6g; carbohydrates 4.9g; fat 20.3g; cholesterol 42.2mg; sodium 142.9mg. Full Nutrition
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