Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter, (1/2 a stick) Neck and giblets from a

  2. 12 to 14 pound turkey (discard the liver )

  3. 1 medium onion, sliced

  4. 8 cups chicken broth , home made or low sodium canned Couple sprigs fresh herbs , such as thyme , parsley , rosemary , or sage

  5. 1 bay leaf Turkey pan drippings

  6. 1/2 cup all-purpose flour Dash Worcestershire sauce Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Melt the butter in a saucepan, over medium-low heat. Add the neck, giblets, onion, and cook stirring occasionally until browned, about 15 minutes. Add the broth, herbs, and bay leaf ; cover and simmer over medium-low heat, about 2 hours. (This can be done while your turkey roasts.) Discard the giblets or reserve for chopping and adding to the gravy. Pour all the turkey pan drippings into a liquid measuring cup or a degreasing cup. Set aside to let the fat separate from the darker pan juices. (Put the measuring cup in the freezer to helps them separate.) Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan (or do it the old fashioned way in the turkey roasting pan.) Heat the fat over medium heat. Scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk ; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil ; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer , whisking occasionally, until the gravy is thickened, about 10 minutes. Chop and add giblets, if desired. Season with the Worcestershire, salt, and pepper. Transfer gravy to a sauce boat and serve hot.


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