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How To Make Turkey Gravy

the best ever homemade turkey gravy being poured over mashed potatoes and sliced turkey, a great thanksgiving recipe
  • 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 flat-leaf parsley
  • 1 medium yellow onion, quartered
  • 2 celery ribs, cut into 2-inch pieces
  • 1 medium carrot, cut into 2-inch pieces
  • 1 teaspoon chicken bouillon
  • 4 tablespoons unsalted butter
  • ½ cup pan drippings from a roast turkey
  • 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. Once the oil is glistening, add the turkey necks and cook until golden brown on all sides, about 5 minutes. Add 5 cups of water along with the 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, and the stock is slightly reduced, about 60 minutes. Skimming the foam occasionally.  
  2. Place a fine mesh strainer over a large bowl and strain the stock, set aside.
  3. Heat the same 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, sprinkle in the flour and whisk continuously until smooth and golden brown, about 3-4 minutes. 
  4. Very slowly whisk in the turkey stock, until combined. Season with salt and pepper. Increase the heat to medium and simmer, whisking occasionally until the gravy has thickened, about 5 minutes. Serve warm.

Notes

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