Turkey Gravy From Scratch
- Total Time
- About 9 hours, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons butter, more if necessary for gravy, and for seasoning (optional)
- 6turkey legs or other dark meat turkey parts (thighs, wings, etc.), to make about 6 pounds
- Salt and black pepper
- 1medium onion, peeled and stuck with 3 cloves
- 3large carrots, peeled and cut into large chunks
- 3stalks celery with leaves, trimmed and cut into large chunks
- 2bay leaves
- 12black peppercorns
- 1cup white wine, Madeira, vermouth, dry sherry or water
- 12tablespoons (¾ cup) all-purpose flour
- Salt and black pepper
For the Turkey Stock
For the Gravy
Nutritional analysis per serving (20 servings)
34 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 39 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Stock
- Step 1
Heat oven to 375 degrees. Melt 4 tablespoons butter. Sprinkle turkey parts lightly with salt and pepper, place in roasting pan and brush with melted butter. Roast 2 hours, basting with butter every 20 minutes or so.
- Step 2
Transfer roasted turkey to a stockpot and set roasting pan aside. Add onion, carrots, celery, bay leaves and peppercorns to stockpot. Add cold water just to cover, bring to a simmer and cook, slightly uncovered, about 6 hours.
- Step 3
Meanwhile, place roasting pan on top of stove and bring juices to a simmer over low heat. Pour in wine (or water), stirring and scraping to bring up browned bits. (If using wine, simmer at least 5 minutes.) Pour all liquid into a bowl and refrigerate. When deglazing liquid is cool, lift off top layer of fat; reserve fat. Add deglazing liquid to stockpot.
- Step 4
When stock is golden and flavorful, strain into a large container and refrigerate. When cool, lift off fat and mix it with reserved fat from deglazing liquid. Reserve 3 quarts stock for gravy and refrigerate or freeze the rest for another use.
For the Gravy
- Step 5
In a deep skillet or large heavy pot, melt 12 tablespoons (¾ cup) reserved turkey fat over medium heat. If you do not have enough turkey fat, use additional butter to make ¾ cup. Gradually whisk in the flour. Cook, whisking, until golden brown and toasty-smelling, 3 to 5 minutes or longer for darker gravy.
- Step 6
Whisk in a small amount of stock (this prevents lumps), then add remainder more quickly and whisk until smooth. Simmer, continually whisking, until thickened. If too thick, thin with more stock or a little wine and simmer briefly. Season with salt and pepper. If desired, whisk in a few tablespoons cold butter to smooth and enrich gravy.
- To make ahead: Gravy can be made up to a month ahead. It freezes well in plastic containers or bags. Thaw in refrigerator or over low heat. Whisk in a little water if it appears curdled or too thick.
- Recipe can be halved to make about 6 cups gravy. Or for more gravy, use remaining stock and add 1 tablespoon fat and 1 tablespoon flour to the roux in Step 5 for each cup additional stock.
Private Notes
Comments
My grandmother taught me to keep "burnt flour" for making gravy and thickening soups, so once a year for the past 40 years, I make a batch for use throughout the year. Sift all-purpose flour in a large, dry skillet over low heat to brown. Once the flour has warmed up, raise the heat to medium and cook to a golden brown. Don't leave it, and stir often. Once cooled, sift the flour into an airtight container for use throughout the year. The extra flavor is notable.
This recipe is spectacular. It works just as well with roast chicken parts as with turkey. I make one or two batches a few weeks before Thanksgiving, store the gravy in the freezer and then add extra deglazed pan drippings from the roast turkey on Thanksgiving day. I leave the onion skin on during broth making; it makes the stock darker. I also find one needs to add more than 12 cups of water to the roast poultry and aromatics in order to end up with a good 12 cups of reduced broth.
This recipe has saved my Thanksgiving for years. Add the celery, onions, and carrots to the roasting pan to roast along with the turkey, then transfer all to the stockpot. Stock turns medium colored and very flavorful. While roasting, baste the turkey parts with mix of butter and bacon drippings (still keep a perpetual mug of that in fridge) for another dimension of flavor. Pick through the boiled turkey to save all the meat bits for our dogs. Now a holiday favorite for all!
Worth the effort! I made the Turkey broth the weekend before and then froze it. I thawed it 2 days ahead and made the gravy while the Turkey rested. Don’t skip the wine in the gravy! It adds a nice flavor. I also threw in a few chopped herbs- sage, thyme, and rosemary.
This is the best and easiest gravy I’ve ever made. I’m so happy that I was able to make it ahead of Thanksgiving, so much pressure avoided! I made the stock in the slow cooker overnight - perfect! Thanks again for a wonderful recipe, NYT. I’ll be doing my gravy this way from now on.
Pasty. Followed directions exactly. Meh.
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