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Classic Homemade Turkey Gravy
Discover the easiest way to make a flavorful turkey gravy from drippings and turkey stock. This homemade turkey gravy recipe is perfect for Thanksgiving dinner!
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Servings: 16
Calories: 39kcal
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Ingredients
- 2 cups drippings from roasted turkey
- 4 tablespoons cornstarch
- ¼ cup water
- 2 tablespoons better than bouillon chicken base or turkey base
- 1 small onion diced
- 2 ribs celery diced
- 1 clove garlic minced
- 1 tablespoon fresh thyme leaves minced
- 4 cups low-sodium chicken broth or turkey or vegetable broth
- ½ teaspoon kosher salt to taste
- ¼ teaspoon black pepper to taste
- giblets and neck of uncooked turkey or turkey neck bones
- 2 tablespoons vegetable oil
Instructions
Prepare the Giblets and Broth
- Heat vegetable oil in a medium saucepan over medium-high heat. Add the turkey neck, heart, liver, and gizzards, browning them on all sides.
- Once browned, remove from pan.
- Add the onion and celery and saute until softened.
- Stir in the garlic and thyme and saute for 30 seconds more.
- Return the giblets to the pan and add enough water to fully submerge the giblets. Bring the water to a boil, then reduce the heat to low. Simmer for about 1 hour, or until the giblets are fully cooked.
- Strain the broth to separate the giblets and set them aside. Return the broth to the saucepan and refrigerate until you're ready to make the gravy, after roasting the turkey.
Separate the Drippings
- Let the turkey drippings rest for a minute to allow the fat to rise to the top. Use a large spoon, ladle, or fat separator to skim off most of the fat, leaving the liquid and drippings behind.
Optional Giblet Preparation
- Once the giblets have cooled, discard the liver if you prefer a milder flavor. Remove the meat from the turkey neck and combine it with the other giblets. Dice the giblet meat into small pieces and set aside for the gravy.
Make the Gravy
- In a large saucepan, combine the reserved broth, 2 tablespoons of chicken or turkey bouillon base, and 2 cups of the defatted turkey drippings. Bring the mixture to a boil.
- In a small bowl, whisk together cornstarch and water to create a smooth slurry. Slowly whisk the slurry into the boiling broth.
- Reduce heat to medium-low and cook, whisking constantly, for 5–8 minutes, or until the gravy thickens. Stir in the diced giblets, if desired.
Adjust the Consistency
- If the gravy is too thick, gradually add water, ¼ cup at a time, until it reaches your desired consistency. If it’s too thin, cook for another 10 minutes or add another cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and whisk until thickened.
Season and Serve
- Taste and season the gravy with salt and pepper as needed. Serve warm and enjoy!
Notes
Storing Instructions
To Store: Transfer leftover gravy to a sealed container and refrigerate for 2–3 days.
To Make Ahead: Prepare the gravy, cool completely, and store covered in the refrigerator for up to 2 days. Reheat in a saucepan over medium-low heat, adding a few tablespoons of chicken broth or water to reach the desired consistency. Heat until warmed through, about 15 minutes.
Nutrition
Serving: 1 serving | Calories: 39kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 353mg | Potassium: 81mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.