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Turkey Gravy


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  • 1 stick unsalted butter
  • 1 1/2 cups (about 2 onions) chopped yellow onions, plus 1 more onion for turkey stock
  • 2 stock celery for turkey stock
  • salt and pepper to taste for turkey stock
  • 1/4 cup flour
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • turkey drippings plus turkey stock (made from giblets and neck, see recipe below) - enough to make 2 cups
  • 1 Tbs brandy
  • 1 Tbs white wine
  • 1 Tbs half and half



Step 1

Turkey stock
Place turkey giblets and neck in saucepan
Add 1 onion (quartered), 2 stocks celery (cut in thirds), salt and pepper to taste
Cover with water
Simmer for 1 hour


Saute butter and onions over medium-low heat for 12-15 minutes, until onions are lightly browned
Sprinkle flour in pan, whisk in, then add salt and pepper
Cook for 2-3 minutes
Add hot turkey stock, plus turkey drippings from pan (enough to make 2 cups)
Add Brandy
Cook uncovered 4-5 minutes until thickened
Add wine and cream
Season to taste


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