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Simple Recipes for Every Day

Turkey Gravy

homemade turkey gravy seasoned with thyme, bay leaf and parsley being poured over turkey and mashed potatoes
  • Serves: 8
  • Prep Time:  5 min
  • Cook Time:  1 hr 15 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 turkey necks
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 4 sprigs fresh flat-leaf parsley
  • 1 medium onion, quartered
  • 2 celery ribs, cut into 2-inch pieces
  • 1 medium carrot, cut into 2-inch pieces
  • 1 teaspoon chicken bouillon
  • ½ cup pan drippings from a roast turkey
  • 4 tablespoons unsalted butter
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper

Method

  1. In a large pot, heat the olive oil over medium-high heat until glistening. Cook the turkey necks until golden brown, scraping any bits off the bottom of the pan, about 4 minutes. Add 5 cups water, thyme, bay leaf, parsley, onion, celery, carrots and bouillon, stir to combine. Increase the heat to high and bring to a boil. Turn the heat to low and simmer uncovered until the turkey neck is cooked through, about 60 minutes.

  2. Place a fine mesh strainer over a large bowl and strain the stock, set aside.

  3. Set the pot over medium-high heat. Add the butter along with the turkey pan drippings and bring to a boil. Reduce the heat to medium-low and add the flour and whisk continuously until smooth and golden brown, about 3-4 minutes.

  4. Very slowly add the turkey stock, whisk until combined. Stir in the salt and pepper. Increase the heat to medium and simmer, whisking occasionally until the gravy has thickened, about 5 minutes. Serve warm.

Note: For an additional turkey neck, ask behind the meat counter they should usually have some this time of year.

(You can simmer longer but you’ll need to add about 1 cup of water per hour to have enough stock to make your gravy).

Makes about 4 cups.