American · Sauces, Marinades & Condiments
The Best Turkey Gravy
Cover turkey, mashed potatoes, and all your other sides in this glossy, balanced gravy made from stock, turkey parts, drippings, mirepoix, and soy sauce.
Ingredients
Serves 24- Turkey neck, gizzards, and trimmings
- 1tablespoon vegetable oil
- 1 largeonion, roughly chopped
- 1 largecarrot, peeled and roughly chopped
- 2ribs celery, roughly chopped
- 1 ½ quartshomemade or store-bought low-sodium chicken stock, plus more as needed
- 1teaspoon soy sauce
- ¼teaspoon Marmite
- A few sprigs mixed herbs, such as fresh parsley, thyme, or rosemary
- 2bay leaves
- 3tablespoons butter
- ¼ cup(1 1/2 ounces) flour
- Kosher salt and freshly ground black pepper
Method
- 01
Chop reserved 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. Bring to a boil, then reduce to a simmer. Simmer for 1 hour, then strain through a fine-mesh strainer. Add any drippings from the roast turkey, then skim off excess fat. Liz Clayman
- 02
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 stock aside.
- 03
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. Gravy can be made up to 5 days in advance and stored in the refrigerator. Liz Clayman