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

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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 13% DV; carbohydrates 4.9g 2% DV; fat 20.3g 31% DV; cholesterol 42.2mg 14% DV; sodium 142.9mg 6% DV. Full Nutrition
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Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/11/2011
I made a few changes to my original recipe and it turned out great! Maybe even better. I first browned the giblets in butter and then started the stock. also added brown gravy pack instead of turkey and it gave it a much richer flavor Read More
(45)
54 Ratings
  • 5 star values: 48
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/10/2011
I made a few changes to my original recipe and it turned out great! Maybe even better. I first browned the giblets in butter and then started the stock. also added brown gravy pack instead of turkey and it gave it a much richer flavor Read More
(45)
Rating: 5 stars
11/05/2010
It is worth the effort very good gravy. Read More
(15)
Rating: 5 stars
11/25/2011
My step-mother made this gravy and it was incredible! I know it was a little more effort but it was so worth it! I'll be using this recipe next time I need turkey gravy. Read More
(13)
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Rating: 5 stars
01/27/2012
This is nothing short of outstanding. Tried it on New Years and and the crowd went nuts. Read More
(6)
Rating: 5 stars
11/25/2011
This truly was the best gravy! I was so proud of my gravy (which has never happened!) Read More
(5)
Rating: 5 stars
12/05/2015
I made this for Thanksgiving 2015. Best gravy ever. Made all except final step the day before. Added drippings/ thickening once turkey was done. Perfect. I had smoked turkey on Big Green Egg & stored it for three hours in empty ice chest after wrapping it with aluminum foil. Turkey was still piping hot & juicy & I had ample time to finish this gravy recipe. Definitely a crowd pleaser! Read More
(4)
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Rating: 5 stars
11/28/2015
My first try at making gravy (my mother in law always made it) for Thanksgiving. Upon my husbands first taste, he told me I didn't make enough of it as it was SO good he was sure it wasn't enough to go around the table. This recipe is good for about 6 people. If you have hungry men in the house, I would recommend doubling it for a bigger party. Read More
(3)
Rating: 5 stars
11/25/2016
I had bought some packaged gravy with all my other Thanksgiving fixings but decided I wanted to take it up a notch so after searching several gravy recipes I decided on this one. Oh my it was delicious! Normally the pan of gravy just sits on the stove top until we're ready to eat but every time my husband walked by he dipped a piece of bread or piece of turkey into it while raving about it being the BEST gravy he's ever tasted. I don't have a fat separator so I filled my measuring cup with the turkey drippings and stuck it in the freezer so the fat solidified on top. This will definitely be my go-to Thanksgiving gravy from now on! Read More
(2)
Rating: 5 stars
11/18/2012
I'm truly surprised that this recipe does not have more reviews...it is truly the best turkey gravy (with the changes added by the author of course!) Soooooo worth the time!!!! Thank you! Read More
(1)
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