Turkey Gravy

5 from 1 vote

Rich and flavorful, this gravy makes an excellent addition to a roast turkey dinner! Best of all, this can be made days ahead.

Course condiment

Cuisine American

Keyword gravy, thanksgiving, turkey

Prep Time 5

Cook Time 2

Total Time 2 5

Servings

Calories 248kcal

Author Jenny Ross

Ingredients

4 cups chicken broth divided, plus extra as needed
1 turkey neck reserved and roughly chopped
1/4 cup turkey trimmings reserved from the neck and body cavity, roughly chopped
1/2 onion chopped
1 celery rib chopped
4 sprigs fresh parsley
1 sprigs fresh thyme
1 garlic cloves minced
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 cup dry white wine optional
4 tablespoons butter
2 teaspoons gelatin
1/2 teaspoon xanthan gum
Nutmeg to taste
1/4 cup defatted turkey drippings optional

Instructions

Bring 2 cups broth, neck or wings and trimmings to simmer in a large saucepan over high heat. Simmer, stirring occasionally, until all the liquid evaporates and trimmings begin to sizzle, 20 minutes or so. Cook, stirring frequently and watching carefully, until dark layer forms on bottom of the pan, another 3 minutes or so.
Reduce the heat to medium and add onion, celery, herbs, garlic, pepper, and salt. Cook, stirring frequently, until the onion is soft, about 10 minutes.
Add in wine, if using, and bring to simmer, scraping up any browned bits (if not using wine, simple add remaining chicken stock now). Add remaining 2 cups broth boil on high. Reduce heat to low, cover, and simmer for 1 hour. Strain the turkey stock through a fine mesh strainer and discard solids. (You should have about 2 cups of stock - this can be made and refrigerated up to 2 days ahead.)
Melt the butter in a saucepan over medium-high heat. Brown the butter (cook until it smells nutty and there are light golden solids at the bottom of the pan. Reduce heat to low and slowly whisk in strained stock. Sprinkle xanthan gum, gelatin, and nutmeg over the top and whisk in. Increase the heat to medium-high and bring to simmer and cook until thickened, about 5 minutes. Add any turkey drippings, if you are using them. Adjust thickness of gravy with more broth or xanthan gum, if desired. Season to taste with salt and pepper.

Notes

The gravy can be made up ahead of time and stored for up to 3 days in the refrigerator or frozen for several weeks. Simmer over low heat, stirring occasionally to reheat.

You can also purchase turkey wings and chop these for use in place of neck and extra trimming from the whole bird, if you want to make this ahead of time.

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