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Sheet Tray
Measuring Cup
Steel Pot
How to Make Gravy from Drippings
Best Gravy from Drippings for Turkey or Chicken
Ingredients
- 6 cups water
- turkey neck and innards
- 2 stalks celery and leaves cut into large pieces
- 3 sprigs parsley stems and leaves
- 1 medium carrot cut into large pieces
- 1 small yellow onion cut into large pieces
- 3 tbsp all purpose flour
- salt and ground black pepper to taste
Instructions
- Put the neck, gizzards, liver and heart in a pot. Add celery, parsley, carrot and onion. Cover with 6 cups water. Bring to a boil and lower the heat. Simmer for 25 to 30 minutes. Yield should be about 4.5 cups.
- Remove all the meat and set aside. Strain the stock. Press gently on the vegetables to squeeze out any juices.
- Pour all the juices from the roasted turkey pan into a measuring cup. Use a gravy separator or set aside until fat is on top. Remove fat with ladle.
- Heat up a pot and add about ¼ cup of the juices from turkey pan. Add all purpose flour and whisk. Keep adding the juices little at a time and whisk until smooth. Cook for about a minute until the raw flavor is gone. Add about 1.5 cups stock little by little, whisking until smooth. The first option is to stop at this point, taste and add salt and pepper. This is smooth tasty turkey gravy and will get a little thicker as it sits.
- The second option, for even more flavor, add the drippings scraped off the turkey pan. Whisk until smooth. Simmer for a minute. Do not add salt before adding the drippings. Taste and add at the end because the drippings are already salty. Strain or blend this if you want a smooth appearance, but it’s not necessary. Add the chopped up meat from cooked innards if you’re using it, otherwise, discard the meat.
- ***Add more stock if needed to achieve thinner consistency for gravy. Refrigerate or freeze remaining stock.
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