Our Favorite Turkey Gravy

Ingredients

• 6 cup chicken broth (divided, plus extra as needed to adjust consistency)
• turkey neck and giblets (reserved from turkey; do not use the liver)
• 0.33 cup turkey trimmings (reserved skin and fat, cut into 1-inch pieces)
• 1 onion (chopped)
• 1 carrot (chopped)
• 1 celery rib (chopped)
• 8 sprig fresh parsley
• 2 sprig fresh thyme
• 2 garlic cloves (peeled)
• 0.5 tsp pepper (plus extra to taste)
• 0.25 tsp salt (plus extra to taste)
• 0.33 cup dry white wine
• 4 tbsp unsalted butter
• 5 tbsp all-purpose flour
• 0.25 cup defatted turkey drippings (optional)

Steps

1. 1

   In a Dutch oven, combine 2 cups of the chicken broth, the reserved turkey neck and giblets, and the reserved turkey trimmings. Bring to a simmer over high heat.

2. 2

   Cook, adjusting the heat to maintain a vigorous simmer and stirring occasionally, until all the liquid evaporates and the trimmings begin to sizzle, about 20 minutes.

3. 3

   Continue to cook, stirring frequently, until a dark fond (browned bits) forms on the bottom of the pot, about 2 to 4 minutes longer.

4. 4

   Reduce the heat to medium-high. Add the chopped onion, carrot, and celery, along with the parsley sprigs, thyme sprigs, garlic, pepper, and salt.

5. 5

   Cook, stirring frequently, until the onion is translucent, about 8 to 10 minutes.

6. 6

   Stir in the white wine and bring to a simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pot.

7. 7

   Add the remaining 4 cups of chicken broth and bring to a simmer over high heat. Once simmering, reduce the heat to medium-low, cover, and simmer for 1 hour.

8. 8

   Strain the stock through a fine-mesh strainer set over a large bowl; discard the solids. You should have 3½ to 4 cups of stock. (Note: This stock can be refrigerated for up to 2 days.)

9. 9

   In a medium saucepan, melt the butter over medium heat. Add the flour and increase the heat to medium-high.

10. 10

    Cook the roux, stirring constantly, until the mixture is deep golden brown, about 5 to 8 minutes.

11. 11

    Reduce the heat to low and slowly whisk in the strained turkey stock. Once incorporated, increase the heat to medium-high and bring to a simmer.

12. 12

    Simmer until the gravy has thickened, about 5 minutes. Add the turkey drippings if using, and thin the gravy with extra broth if a thinner consistency is desired.

13. 13

    Season with salt and pepper to taste and serve immediately.

Notes

Do not use the liver packaged with the giblets as it can make the gravy bitter. Much of the flavor comes from the trimmed skin and fat; use kitchen shears to cut away extra skin from the neck region and loose fat from the cavity. If the turkey lacks excess skin, snip off the tail and cut it into pieces for trimmings. Gravy can be refrigerated for up to 3 days or frozen for up to 2 weeks; to reheat, bring to a simmer over medium-low heat while stirring.

Nutrition per serving

• sauce
• gravy
• turkey
• thanksgiving
• holiday
• make-ahead
• baked