330 minutes
A rich and flavorful gravy made from roasted turkey parts and vegetables, perfect for making ahead of time.
Turkey Giblets, reserved
each
Turkey Neck, reserved
each
Turkey Drumsticks
each
Carrots, chopped coarse
each
Celery, chopped coarse
0 ribs
Onions, chopped coarse
each
Garlic, halved
head
Vegetable Oil Spray
0 spray
Low-Sodium Chicken Broth
cups
cups
sprigs
cups
to taste
to taste
1. Preheat Oven and Prepare Ingredients
Preheat your oven to 400°F. Place the giblets, neck, turkey drumsticks, carrots, celery, onions, and the halved garlic head into a large roasting pan. Spray everything generously with vegetable oil and toss to coat.
2. Roast Ingredients
Roast these ingredients for about 1 to 1.5 hours, stirring occasionally, until they are well browned and caramelized.
3. Transfer and Simmer
Transfer all the contents from the roasting pan into a large Dutch oven. Pour in the chicken broth, white wine, and add the thyme sprigs. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer gently for about 1.5 hours.
4. Strain and Refrigerate
After simmering, strain the stock through a fine-mesh strainer into a large container, discarding the solids. Cover the container with plastic wrap and refrigerate until the fat congeals on the surface, at least 2 hours.
5. Skim Fat and Prepare Roux
Use a soup spoon to skim the congealed fat from the stock and set it aside. Heat 0.5 cups of the reserved fat in the Dutch oven over medium-high heat until it's bubbling. Whisk in the flour and cook, whisking constantly, until the mixture turns a honey color, about 2 minutes.
6. Thicken Gravy
Gradually whisk in the stock, bringing the mixture to a boil. Reduce the heat to medium-low and simmer until the gravy has slightly thickened, approximately 10 minutes. Season to taste with salt and black pepper.
7. Store or Reheat
If not serving immediately, the gravy can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, warm the gravy in a saucepan over medium heat until it’s bubbling and ready to serve.
Basic Savory Gravy . Understand the balance of fat, thickener, and liquid, as well as how seasonings and additional ingredients can transform the base into an entirely new sauce. Master the core recipe to adapt the gravy to accompany a wide range of proteins and flavors.
Rosemary & Garlic . Add fresh rosemary and a few cloves of smashed garlic to the stock as it simmers to introduce a Mediterranean flair. Sage & Thyme . Incorporate fresh sage and thyme for a classic poultry gravy, enhancing the turkey's natural flavors.
Mirepoix Variation . Roast carrots, celery, and onions with the turkey to create a deeper vegetable base for the stock. Mushrooms . Add roasted or sautéed mushrooms to the gravy to give it an earthy, umami-rich dimension.
Heavy Cream . Finish the gravy with a splash of heavy cream for a luxurious, velvety texture. Crème Fraîche . Stir in crème fraîche before serving for a tangy twist.
White Wine . Deglaze the turkey roasting pan with a dry white wine before adding the stock to introduce a bright, acidic note. Brandy or Cognac . Add a splash of brandy or cognac for a deeper, warmer note, perfect for holiday dinners.
Deeply roasting the turkey parts and vegetables until they are well-browned will create a rich and complex base for your gravy. Don't rush this step; the caramelization is key to building flavor.
For the roux, use equal parts fat and flour. You can use butter for a rich flavor or the turkey fat skimmed from your stock for a more intense turkey flavor. Cook the roux until it's a light tan color to ensure there’s no raw flour taste in your gravy.
After roasting, deglaze the pan with a splash of white wine or sherry. This not only lifts the fond (the browned bits on the bottom of the pan), which is packed with umami but also adds an additional layer of flavor.
Just before serving, stir in a pat of cold butter to give your gravy a glossy finish and a luxurious mouthfeel.
Whisk constantly when incorporating the roux into the stock to prevent lumps. A smooth gravy is a sign of a well-prepared sauce.
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