Here's a classic recipe for silky-smooth, deeply-flavored gravy that will have guest s singing your praises! It makes enough for the table and the turkey leftovers. If giblets aren't your thing or your bird came without them, skip to step 3 and prepare as directed, substituting canned broth for the homemade giblet broth. Keep warm until serving, whisking occasionally.

RuthE

Recipe Summary

prep:
15 mins
cook:
1 hr 45 mins
additional:
15 mins
total:
2 hrs 15 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a 3-quart saucepan over medium-high heat; cook and stir giblets and onion until browned, 5 to 10 minutes. Add 6 cups water to onion mixture and bring to a boil; reduce heat to medium-low, cover saucepan, and simmer until liquid is reduced by 1/3 and meat is tender, about 1 1/2 hours.

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  • Strain broth through a fine-mesh strainer into a measuring cup to measure 4 cups. Add more water if needed to make 4 cups.

  • Place the turkey roasting pan with drippings over 2 burners on low heat; add 1 cup water and stir to release brown bits of food.

  • Pour drippings into a fat separator or a small bowl and allow fat to rise to the top; skim off excess fat and transfer to a 1-cup measuring cup. Fat should equal 3/4 cup; add butter if needed to get to 3/4 cup fat. Strain liquid through a fine-mesh sieve into a 2-cup measuring cup, adding more water to equal 2 cups if needed.

  • Combine the 2 cups drippings liquid and 4 cups broth in a bowl and cool.

  • Heat fat in a 3-quart saucepan over medium heat; whisk in flour until mixture is smooth and light brown, about 2 minutes. Gradually mix broth mixture into fat mixture using a whisk until smooth; bring to a boil and cook at a full boil for 1 minute. Reduce heat to low and simmer, whisking often, until gravy is thickened about 15 minutes. Season gravy with salt and pepper.

Cook's Note:

If you want meaty bits in your gravy, reserve neck and giblets when straining the broth in step 2. When cool enough to handle, remove meat from neck and finely chop along with giblets. Add to gravy at the end of step 6.

Editor's Note:

The nutrition data for this recipe includes the full amount of the giblets and onion. The actual amount of the giblets and onion consumed will vary.

Nutrition Facts

147 calories; protein 3.2g 7% DV; carbohydrates 4.8g 2% DV; fat 12.6g 19% DV; cholesterol 51.5mg 17% DV; sodium 19.5mg 1% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/27/2016
BEST gravy I have ever had. All my family loved it. I added celery and carrot to the giblets and onion. I also cut up the neck and added to giblets. Instead of 6 cups of water I used 4 cups of turkey stock and 2 cups of water. Will use again. Read More
(2)

Most helpful critical review

Rating: 3 stars
04/14/2016
My family do not want to know that the giblets are used! Usually I use a grave separator (which is hard to find) and take off as much fat as possible before I make the gravy. Otherwise I know it is flavorful. Making gravy is an art! Read More
17 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/27/2016
BEST gravy I have ever had. All my family loved it. I added celery and carrot to the giblets and onion. I also cut up the neck and added to giblets. Instead of 6 cups of water I used 4 cups of turkey stock and 2 cups of water. Will use again. Read More
(2)
Rating: 5 stars
11/25/2016
turned out amazing I followed this recipe exactly. Read More
(1)
Rating: 5 stars
11/27/2014
This gravy came out perfect. I didn't have enough time to cook the giblets for an hour and a half so I used a pressure cooker instead. Same with letting the turkey drippings cool and spooning off the fat so I used a stick of butter instead. But still it tasted great and the texture was just right. Read More
(1)
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Rating: 5 stars
12/14/2015
Excellent! Read More
Rating: 5 stars
12/01/2019
great recipe! It was my first time making gravy and everyone loved it! I actually reserved half of the amount for the giblets and half for smooth gravy and both were a hit. Read More
Rating: 5 stars
12/27/2017
Wonderful robust gravy and easy to make though it takes a while to get to the end. This recipe makes ALOT of gravy (like 5 cups) so I will half it next time for just an average family serving. I forgot to do step 3 (scrape the roasting pan) but it still came out delicious. I will be adding this to our holiday recipe box. Thank you! Read More
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Rating: 3 stars
04/14/2016
My family do not want to know that the giblets are used! Usually I use a grave separator (which is hard to find) and take off as much fat as possible before I make the gravy. Otherwise I know it is flavorful. Making gravy is an art! Read More
Rating: 5 stars
11/22/2018
Yummy! My wife was a little taken aback at having giblets so making the broth out of them and the onion and straining out the giblets was just up her alley. A little salt and pepper to taste and it was delicious. Super thick too! Read More
Rating: 5 stars
11/22/2018
So easy to make creamy beautiful color and taste wonderful!! Read More