Turkey Gravy

Turkey Gravy

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  • Prep Time


  • Total Time


  • Servings



  • 1 package neck, heart and gizzards = giblets

  • 1 medium carrot, thickly sliced

  • 1 medium onion, thickly sliced

  • 1 medium celery rib, thickly sliced

  • ½ tspn salt

  • 1 package turkey liver

  • *Cook above 1 hour*

  • 3 tblpns fat from poultry drippings

  • ¼ cup all-purpose flour

  • ½ tspn salt


Put giblets, vegetables and salt in 3 quart saucepan over high heat with just enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes. Add liver and cook 15 minutes longer. Strain broth into large bowl, cover and refrigerate. To Make Gravy:: Remove turkey from pan. Pour drippings thru strainer into 4 cup measuring cup. Add 1 cup giblet broth to pan and stir until crusty brown bits are loosened. Pour this deglazed liquid into the 4 cup measuring cup. Let stand until fat rises to the top. In 2 quart saucepan over medium heat spoon 3 tablespoons fat from drippings. Whisk flour and salt into heated fat and continue to cook and stir until flour turns golden. Meanwhile, skim and discard any fat that remains on top of drippings. Add remaining broth and enough water to drippings to equal 3 1/2 cups. Gradually whisk in warm drippings/broth mixture. Cook and stir until gravy boils and is slightly thick.


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