Good Gravy

gra boat
The key to good turkey gravy is turkey stock. You can use chicken stock, but I never do. The bird comes with the guts you need, and you can make the stock and let it simmer while the bird is roasting. The recipe calls for a basic mirepoix, but I usually add in more vegetable scraps as I am cooking. The more that goes in, the more flavor the stock will have. Green bean trimmings, garlic skin, potato peels, and herb stems all find their way into the pot.


Turkey giblets
1 large yellow onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 tsp. dried sage
4-6 cups water
1/4 cup all-purpose flour
salt and pepper


  1. Combine giblets, onion, carrot, celery and sage in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer slowly for 2-3 hours, or while the turkey is roasting. Strain out the giblets and vegetables and reserve the broth.
  2. When the bird is done remove it from the roasting pan and let it rest, covered in foil, while you make the gravy. Remove the rack from the roasting pan and pour off all but 1/4 cup of turkey drippings. Place the roasting pan on a burner over high heat. Add the flour, whisking until all the fat is absorbed. Slowly add the broth, whisking, until the gravy reaches the desired consistency. Season with salt and pepper. Just before serving, finish gravy with 1/4 cup of warmed heavy cream.


Print this recipe