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Old-Fashioned Turkey Gravy


Turkey Gravy

Turkey Gravy

Linda Larsen
This classic recipe for turkey gravy is perfect for Thanksgiving. The secret to the best gravy is to boil it really hard, and add salt gradually, tasting as you go, until the flavor suddenly blooms.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 cups gravy


  • Turkey giblets
  • Turkey neck
  • 1 onion, cut in half
  • 1 carrot, chunked
  • 7 cups water
  • 1 bay leaf
  • 1/3 cup turkey fat, including drippings
  • 1/3 cup flour
  • 1/4 teaspoon pepper
  • Salt to taste (1-2 teaspoons)


When you remove the giblets and neck from the turkey, place in heavy saucepan and add onion and carrot. Add water and bay leaf and bring to a simmer. Simmer on low heat, covered, while the turkey cooks. You may need to add more water as it evaporates - add just 1/2 cup at a time.

Remove stock from heat and strain; discard giblets, neck, and vegetables.

Skim fat from the turkey drippings remaining in the roasting pan after the turkey is cooked, leaving 1/3 cup of fat and all the drippings. Scrape into a heavy saucepan; do not wash roasting pan. Over medium heat, combine fat, drippings, and flour; cook and stir until mixture bubbles for about 4-5 minutes. Add a cup of the strained broth; cook and stir until mixed. Then use some of the broth to rinse out the roasting pan, scraping off any remaining drippings; add to gravy. Add 3 cups broth to gravy, stirring with wire whisk.

Bring to a boil, lower heat, and simmer, stirring frequently, until gravy thickens. Then add salt, tasting as you go, until the gravy suddenly tastes rich and meaty.

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How to Make Gravy for Turkey

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