Wednesday, November 12, 2014

How to make Turkey Gravy


  • 1 turkey neck, heart, liver and gizzard
  • 2 Cups - Chicken Broth
  • 2 Cups - Water
  • 1 - Bay Leaf
  • 1/2 tsp - Sage
  • 1/2 tsp - Black Pepper
  • 1/2 tsp - Salt
  • 4 TBS - Turkey Drippings (oil or butter will work if you don't have drippings)
  • 3 TBS - All Purpose Flour

  • Add turkey neck, giblets, broth, water, bay leaf, sage, salt and pepper in a medium saucepan over medium high heat.
  • Bring to a boil, reduce heat to low, cover and let simmer for one hour.
  • Skim off any scum from the top of the broth.
  • Remove neck and giblets and let cool and set broth aside.
  • Remove the meat from the neck and chop the meat and giblets as fine as you like.  
  • In a medium pan add turkey dripping and flour over medium heat.
  • Stir until all of the flour is combined and let cook for 2-3 minutes.
  • Stir in the reserved broth and chopped giblets into the roux and bring to a boil until thickened.
  • Add salt and pepper is needed.

1 comment:

  1. I’m trying your recipe today. This will be my first time making GIBLET gravy! Lsullivan