The Best Turkey Gravy

Sauces, Spreads, Dips & Dressings

Prep Time: 5 mins Cook Time: 105 mins Servings: 24 servings Source:

Ingredients

Turkey neck, gizzards, and trimmings

1 tablespoon (15ml) vegetable oil

1 large onion, roughly chopped

1 large carrot, peeled and roughly chopped

2 ribs celery, roughly chopped

1 1/2 quarts (about 1.5L) low-sodium chicken stock, plus more as needed

1 teaspoon (5ml) soy sauce

1/4 teaspoon Marmite

A few sprigs mixed herbs, such as fresh parsley, thyme, or rosemary

2 bay leaves

3 tablespoons (45g) butter

1/4 cup (1 1/2 ounces) flour

Kosher salt and freshly ground black pepper

Directions

Chop the turkey neck, gizzards, and trimmings into 1-inch chunks with a cleaver.

Heat oil in a medium saucepan over medium-high heat until shimmering.

Add turkey parts, onion, carrot, and celery and cook, stirring occasionally, until well browned, about 10 minutes total.

Add stock, soy sauce, Marmite (if using), herbs, and bay leaves, then bring to a boil, reduce heat & simmer for 1 hour

Strain through a fine-mesh strainer, add roast turkey drippings, then skim off the excess fat.

You should have a little over 1 quart of fortified stock; if not, add water or more chicken stock to equal 1 quart. Discard solids and set the stock aside.

Melt butter in a medium saucepan over medium heat.

Add flour and cook, stirring constantly, until golden brown, about 3 minutes.

Whisking constantly, add fortified broth in a thin, steady stream.

Bring to a boil, reduce to a simmer, and cook until thickened and reduced to about 3 cups.

Season to taste with salt and pepper.

Nutrition

(per serving)
40 Calories 2g Fat 2g Carbs 2g Protein
Nutrition Facts
Servings: 24
Amount per serving
Calories 40
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 26mg 9%
Sodium 201mg 9%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 2g
Vitamin C 1mg 5%
Calcium 8mg 1%
Iron 0mg 3%
Potassium 78mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.