Perfect No-Fail Roast Turkey Gravy

READY IN: 3hrs 15mins
Recipe by BecR

If you are looking for a fantastic homemade turkey gravy, look no further! This is by far the absolute best tasting gravy to accompany the traditional Thanksgiving or Christmas roast turkey, stuffing and mashed potatoes. No other gravy will do! From my family to yours--I hope you enjoy as much as we do!

Top Review by anniesnomsblog

Lovely flavour and love the addition of putting the meat from the giblets back in. Really adds an extra something. This is delicious!!

Ingredients Nutrition

  • turkey parts (giblets, gizzards, neck, and liver)
  • 4 cups water or 4 cups turkey broth
  • 1 carrot, shredded
  • 1 stalk celery, finely chopped
  • 3 -4 tablespoons onions, finely chopped
  • 1 bay leaf
  • 13-12 cup turkey drippings (with browned bits)
  • 12 cup water
  • 6 tablespoons flour
  • 14 cup milk (optional) or 14 cup cream (optional)
  • salt and pepper, to taste

Directions

  1. In a medium saucepan, bring the water (or broth), turkey parts, shredded carrot, celery and onion, and bay leaf to a boil.
  2. Cover, and reduce heat to a simmer. Simmer, about 45 minutes to 1 hour, or until liver is done; remove liver and set aside.
  3. Continue to cook, covered, until giblets are done, about 2 hours more.
  4. Use a slotted spoon to remove turkey parts to a cutting board. Let cool slightly, then carefully remove all bones from meat. Cut up the turkey and liver into fine pieces; set aside.
  5. Make a paste by whisking together 1/2 cup water and the flour in a glass measuring cup.
  6. Gradually whisk the paste into the warm broth, whisking briskly to combine. Bring to a boil and boil gently, whisking all the while, for 2-3 minutes until gravy is thickened. Now reduce heat to low and stir in the turkey drippings, milk or cream, and finely chopped turkey meat.
  7. Heat through briefly, and season with salt and pepper to taste.
  8. Pour into a gravy boat to serve. ENJOY your perfect gravy!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a