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Classic Turkey Gravy

Photo: Jennifer Causey
Active time 25 mins
Total time 25 mins
Yield

Serves 16 (serving size: about 3 1/2 tbsp.)

Slow-roasted turkey juices reduce and intensify for a divine sauce. Use any reserved giblets here. If you didn't roast the neck, sauté it for 8 minutes. Remove and discard the neck once the gravy is done.

Ingredients

  • Pan drippings (including juices) from whole roasted turkey (about 2 cups)
  • 1 tablespoon canola oil
  • 1 roasted turkey neck
  • 1 uncooked turkey heart, finely chopped (optional)
  • 1 uncooked turkey gizzard, finely chopped (optional)
  • 2 1/2 cups unsalted chicken stock, divided
  • 1/4 cup all-purpose flour
  • 1 teaspoon black pepper
  • 3/4 teaspoon kosher salt
  • 1 tablespoon chopped fresh thyme

Nutrition Information

  • calories 41
  • fat 1.8 g
  • satfat 0.3 g
  • monofat 0.8 g
  • polyfat 0.5 g
  • protein 4 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 35 mg
  • iron 1 mg
  • sodium 138 mg
  • calcium 9 mg
  • sugars 0 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place a ziplock bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes. Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening. (You should have about 1 1/2 cups drippings.) Discard fat.

    Classic Turkey Gravy Pour All
    Photo: Jennifer Causey
  2. Place roasting pan from turkey or a large saucepan on a burner over medium-high. Add oil; swirl. Add neck. Add heart and gizzard to pan, if using; cook 3 minutes or until browned, stirring frequently. Combine 1/2 cup stock and flour in a bowl. Add turkey drippings, flour mixture, remaining 2 cups stock, pepper, and salt to pan, scraping to loosen browned bits. Strain stock mixture into a medium saucepan; bring to a boil. Reduce heat, and simmer 8 minutes or until reduced to 3 1/2 cups. Stir in thyme.

    Classic Turkey Gravy Stir Up
    Photo: Jennifer Causey
  3. Variation Maple-Pepper Gravy: Omit oil, heart, and gizzard. Follow above main recipe, adding the neck, 1 cup whole milk, and 2 tablespoons maple syrup to the stock mixture in roasting pan. Increase black pepper to 2 teaspoons. Strain into a saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until reduced to about 3 1/2 cups. Remove from heat. Stir in chopped thyme. SERVES 16 (serving size: about 1/4 cup) CALORIES 46; FAT 1.2g (sat 0.5g, mono 0.4g, poly 0.2g); PROTEIN 4g; CARB 4g; FIBER 0g; SUGARS 3g (est. added sugars 2g); CHOL 14mg; IRON 0mg; SODIUM 153mg; CALC 32mg

  4. Variation Gravy Bordelaise: Omit heart and gizzard. Follow above main recipe, adding 1 cup sliced shallots and 1 tablespoon minced garlic to oil in pan. Sauté 4 minutes. Add 2 cups dry red wine to pan; cook 12 minutes. Add turkey juices, flour mixture, stock, pepper, and salt. Strain into a saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until reduced to about 3 1/2 cups. Stir in chopped thyme. SERVES 16 (serving size: about 1/4 cup) CALORIES 36; FAT 0.9g (sat 0.1g, mono 0.6g, poly 0.3g); PROTEIN 2g; CARB 4g; FIBER 0g; SUGARS 1g (est. added sugars 0g); CHOL 0mg; IRON 0mg; SODIUM 124mg; CALC 12mg