Prep 25 mins
Cook 2 hrs
One of the best memories I have is waking up early Thanksgiving morning to the smells of Thanksgiving as my mom woke up extra early to start the gravy and start the turkey. I always thought the great smells were coming from the turkey but I later learned the true way to get your house smelling like Thanksgiving is to have an amazing gravy simmering on the stove all day. This is my favorite!!! I'm not sure where I found this recipe as it's all tattered and worn in my cookbook, but it's sure been a crowd please since I started cooking my own Thanksgiving dinners. I have had a few instances where it didn't thicken as I needed it to and in these cases, I added a bit of Wondra. Real butter is VERY important in this recipe so NO SUBS! You will love the taste and smell of this! Make early in the morning before anything else needs to be done and it's one less thing to do later when the kitchen gets busy.
- 3 cups water
- 1 turkey neck (can add giblets too)
- 1 cup celery (with leaves)
- 2 carrots, sliced
- 1 medium onion, sliced
- 2 garlic cloves, sliced
- 2 bay leaves
- 3 parsley sprigs
- 1 tablespoon fresh thyme
- 5 peppercorns
- 4 tablespoons butter (NO SUBSTITUTIONS OR WON'T THICKEN!)
- 4 tablespoons flour
- 1⁄2 cup pan drippings from turkey
- In a large saucepan combine 3 cups water, turkey neck (and giblets, if using), celery, carrots, onion, garlic, bay leaves, parsley, thyme and peppercorns. Bring to a boil.
- Reduce the heat and simmer for an hour (I simmer all day and sporadically add pan drippings).
- Strain and de-fat the broth.
- Return broth to pan and heat gently.
- Defat the dripping and add to the stock. Simmer uncovered for 10 minutes.
- In a small saucepan, melt the butter and add the flour. Stir well and cook until the roux turns a light brown.
- Whisk the roux into the stock and cook until the gravy thickens.
- Season with salt and pepper.
- Serve hot.