How to Make Turkey Gravy | Turkey Gravy Recipe | Hilah Cooking

By Hilah Cooking · 60 min

Ingredients

Instructions

1. About an hour before the turkey is done, put the stock, bay leaf, thyme, sherry and giblets (if using) in a pot and bring to a boil.
2. Partly cover and simmer for 30 minutes, or longer if you like, until the giblets are cooked. Turn off the heat and set aside.
3. Take the turkey out of the roasting pan to rest. Remove any roasted vegetables from the pan and add them to the stock pot. Bring the stock back to a simmer.
4. Set the roasting pan with the drippings over two burners on medium heat. Add butter if needed to make ½ cup of drippings. Sauté the diced shallot until soft and browned, about 90 seconds.
5. Add the flour and cook the roux until browned, about 1 minute.
6. Strain half the stock into the roux and whisk until smooth. Add the rest of the stock and whisk. Bring to a simmer while you finely chop the giblets.
7. Simmer the gravy for 5 minutes, or until thickened.
8. For a silky gravy, strain it back into the stock pot before adding the diced giblets.
9. Serve hot, or refrigerate for up to 3 days before using.

Summarized from Hilah Cooking's video. Watch it for the details.

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