Turkey Gravy

Ingredients

• Reserved turkey neck, gizzard, and liver
• 2 sprigs thyme and/or 1 sprig sage
• 4 cups water (or turkey/chicken stock)
• 4 Tbsp butter (or turkey fat skimmed from drippings)
• 4 Tbsp flour (use rice flour or cornstarch for GF)
• 2 cups turkey pan drippings (strained)
• Kosher salt and freshly ground black pepper, to taste
• Optional: a splash of dry sherry or lemon juice for brightness

Instructions

1. Simmer the Giblets (30 min)
1. Place the turkey neck, gizzard, liver and herbs in a small saucepan with 4 cups water or stock.
2. Add a pinch of salt and a sprig of thyme, and simmer gently for 30 minutes.
3. Strain and reserve the broth; discard the solids.
2. Make a Roux (5 min)
1. In a medium saucepan, melt the butter (or skimmed turkey fat) over medium heat.
2. Whisk in the flour and cook 2–3 minutes, stirring constantly, until golden and nutty-smelling — this cooks out the raw flour taste.
3. Build the Gravy (10 min)
1. Slowly whisk in the giblet broth, then the strained turkey drippings, stirring to avoid lumps.
2. Simmer until thickened and glossy, 8–10 minutes.
3. Season with salt and pepper to taste, and finish with a splash of sherry or squeeze of lemon, if you like brightness.

Chef Tip: If your gravy ever seems too thick, whisk in a bit more stock. Too thin? Keep it on the heat and let time do its work — a slow simmer will coax it back to perfect silkiness.