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The Ultimate Turkey Gravy Recipe (Worth Every Minute!)
If you’re looking for a rich, flavorful turkey gravy that’s worth every step, this is it. While it takes a bit of time and patience, the result is a smooth, savory sauce that’ll elevate your Thanksgiving meal. I love adding finely chopped liver to mine for extra depth—it’s a little twist that makes all the difference.
The Waiting Game
The only catch? You’ll need to wait for the turkey drippings. I usually prep everything else while the turkey roasts, then, as soon as it’s out of the oven, I grab the drippings and start cooking. Trust me, it’s worth the anticipation!
Adjusting the Consistency
Everyone has their own preference for gravy thickness. In our family, we like it on the thinner side, so I add extra chicken broth to reach the perfect pourable consistency. Just remember, gravy thickens as it cools, especially if refrigerated, so add more broth as needed when reheating.
Drizzle this delicious gravy over turkey, mashed potatoes, or stuffing for an unforgettable addition to your holiday plate!
Turkey Gravy
Ingredients
- 1 ¼ lbs giblets, neck and liver from turkey
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 1.2 oz packages dry turkey gravy mix
- 1 pinch black pepper
- 2 32 oz low sodium chicken broth
- 1 ¾ cups turkey drippings
- ¼ cup all purpose flour
- ½ cup, or more, whole milk
Instructions
- In a large saucepan on medium high heat, add oil, onion and celery and cook for one minute.
- Add gravy mix, black pepper, giblets, turkey neck and liver.
- Pour in chicken broth and bring to a boil, then reduce heat to low and let it simmer for 3 hours.
- After 30 minutes, remove the liver and place in an ice cold water bath for 5 minutes.
- Chop liver and set aside.
- Remove remaining items from the broth and discard.
- Strain broth into a liquid measure. You should have about 3 cups. Add more chicken broth if needed.
- Pour broth into a saucepan.
- When turkey is finished roasting, pour pan drippings or fat separations into a bowl and skim off fat. Or place in freezer for 30 minutes and then skim off the fat.
- Whisk flour into drippings until smooth, then whisk flour mixture into broth in the saucepan.
- Bring gravy to a simmer over medium heat, whisking constantly.
- Add chopped liver.
- Stir in milk until desired smoothness is reached.
Nutrition
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