Easy Turkey Gravy Recipe (with pan drippings)
OK babes here is the recipe for turkey gravy made with pan dripping that I did a video on but deleted several clips by accident (I seriously teared up when this happened because I cooked a freakin turkey JUST to get those beautiful drippings to make that video) Ok breathe Monique…this too shall pass.
Anyway, I told you fine folks that I would have it up for Thanksgiving so I’ll just post the recipe here and do another video on Thanksgiving. Sounds good enough right?
I love this gravy so much. It’s easy, quick, and full of flavor. You can certainly cook up the neck, giblets, etc to create your broth and/or add in the cooked giblets to the gravy. However, I just love the flavor smoked turkey necks give so that’s what I’ll be using for this recipe
4-5 cups chicken broth
2 smoked turkey necks
1/2 white onion
2 celery sticks
1 garlic clove
1/2 cup butter (you can also use some of the leftover fat from the pan)
1/2 heaping cup all-purpose flour (may need more)
black pepper, to taste
Few dashes poultry seasoning (optional)
First Let Make That Savory Broth
1.) In a large pot, add in chicken broth, smoked turkey necks, celery, onion, and garlic.
2.) Bring to a boil and then reduce the heat. Cover and simmer for 30-60 minutes.
3.) Drain broth through a fine seive and set aside. (you can discard the other ingredients in the pot)
Let’s Get That Gravy Gold (aka pan drippings)
1.) Drain the pan dripping from the roasted turkey through a fine strainer.
2.) Let the mixture sit to allow time for the fat to separate.
3.) Spoon off the fat from the top of the mixture.
4.) Add in enough of the chicken broth to make 4 cups total. Set aside. (you will likely have broth left over which can be frozen or used for another recipe. I love cooking my rice in this broth.)
Let’s Make The Gravy!!
1.) Melt butter in a large saucepan over medium-low heat
2.) Add in the flour a little at a time, while whisking constanty. Keep that whisk moving at all times.
3.) Use the whisk to stir and cook the flour-butter mixture for about 3-4 minutes or until it is slightly golden. This will cook away that raw flour taste.
4.) Add in the broth-pan dripping mixture slowly. Keep whisking until the the mixture has thicken to your liking and then remove from heat.
5.) Season with black pepper and poultry seasoning if desired. ( if your turkey was seasoned then you may not need to add any seasonings)
Serve and enjoy!
I love your website, recipes, and videos. When you have a chance, can you do another video showing how to make the gravy. I really need to see how you prepare everything. It’s really helpful. Thanks!
i’m loving these awesome recipes. do you rinse the turkey necks? thanx.
I am going to try this recipe after I make your herb roasted turkey on Christmas. I will use Wondra flour instead of all-purpose flour. I think it’ll come out smoother and will pretty much guarantee there won’t be any lumps.