Chef's notes:
Obviously a good turkey is never going to require a gravy. Good turkey should be juicy and flavorful enough to stand up to some of the heartier sides that are typical of the holiday season. But, gravy is an American tradition. It is most certainly a holdover from having to stomach whatever kind of tasteless garbage our ancestors were eating before America found its stride, but it’s a tradition nonetheless. What I have here is a classic homemade turkey gravy recipe, so enjoy.
Ingredients
- Turkey giblets
- Celery
- Onion
- Carrot
- Bay leaf
- Butter
- Flour
- Salt
- Pepper
Homemade Turkey Gravy Steps
- Fry the giblets in a little butter until they are nice and brown. Remove the liver and set aside for later. Add enough water to the pan to cover the giblets by a couple inches.
- Simmer for 2‒3 hours on very low heat. Add a couple chunks of celery, onion, carrot, or bay leaf, if you have it on hand. After 2 or 3 hours, drain the broth and set aside.
- Once the turkey is done roasting, remove it from the pan and put the roasting pan on the stovetop over high heat. Add the broth to the pan, and scrape up the drippings. Set the roasting pan aside.
- Melt 4 Tbsp of butter in a frying pan. Combine with 4 Tbsp of flour to make a roux.
- Strain the drippings and add them to the pan. Stir in the roux and simmer until thickened. You may need more roux depending on how much broth you made. Adjust the salt and pepper.
- At this point, I mince up the liver and add it to the gravy. It’s optional but delicious.
Tips & Tricks
If you don’t like turkey liver, you don’t have to follow any of the recommendations related to that. Remember, this is gravy, not a delicate French dish for discerning tastes.