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Maple-Pepper Gravy

Active time 25 mins
Total time 25 mins

Serves 16 (serving size: about 1/4 cup)

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.


  • Pan drippings (including juices) from whole roasted turkey (about 2 cups)
  • 1 roasted turkey neck
  • 1 cup whole milk
  • 2 tablespoons maple syrup
  • 2 1/2 cups unsalted chicken stock, divided
  • 1/4 cup all-purpose flour
  • 2 teaspoons black pepper
  • 3/4 teaspoon kosher salt
  • 1 tablespoon chopped fresh thyme

Nutrition Information

  • calories 46
  • fat 1.2 g
  • satfat 0.5 g
  • monofat 0.4 g
  • polyfat 0.2 g
  • protein 4 g
  • carbohydrate 4 g
  • fiber 0.0 g
  • cholesterol 14 mg
  • iron 0.0 mg
  • sodium 153 mg
  • calcium 32 mg
  • sugars 3 g
  • Est. Added Sugars 2 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.

  2. Place roasting pan from turkey or a large saucepan on a burner over medium-high. Add neck, milk, and maple syrup to pan; cook 3 minutes or until browned, stirring frequently. Combine 1/2 cup chicken stock and flour in a bowl. Add turkey drippings, flour mixture, remaining 2 cups chicken 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 10 minutes or until reduced to 3 1/2 cups. Remove from heat. Stir in chopped thyme.