How to Make The Best Simple Turkey Gravy

By J. Kenji López-Alt · 90 min

Ingredients

Instructions

1. Chop the turkey neck, gizzards and trimmings into 1-inch chunks.
2. Heat the oil in a medium saucepan over medium-high heat until shimmering.
3. Add the turkey pieces, onion, carrot and celery and cook, stirring occasionally, until well browned, about 10 minutes.
4. Add the stock, soy sauce, herbs and bay leaves and bring to a boil, then reduce to a simmer.
5. Simmer for 1 hour, then strain through a fine-mesh sieve.
6. Add any drippings from the roast turkey and skim off the excess fat.
7. Check that you have a little over 1 quart of stock; if not, add water or more chicken stock to make 1 quart. Discard the solids.
8. Melt the butter in a medium saucepan over medium heat, add the flour and cook, stirring constantly, until golden brown, about 3 minutes.
9. Whisking constantly, slowly pour in the stock, bring to a boil, then reduce to a simmer and cook until thickened and reduced to about 3 cups.
10. Season with salt and pepper. The gravy can be made up to 5 days ahead and refrigerated.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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