drippings from oven roasted turkey(separate fat, then combine with broth to make a total of 8 cups liquid)
8cchicken broth or turkey stock(combine with drippings to make a total of 8 cups liquid)
2-3sprigsthyme(fresh, or ½ tablespoon dried - rosemary and/or sage would work)
turkey neck and giblets(from turkey - remove the liver and discard)
salt & white pepper(to taste)
Remove turkey neck and giblets (discard the liver) from raw, thawed turkey before roasting. Place in a saucepan with 2 cups chicken stock and add water to cover the neck and giblets with 2 inches of liquid.
turkey neck and giblets
Add bay leaf, herbs and seasoning (salt, pepper, thyme, rosemary, and/or sage, peppercorns) and simmer on low while the turkey is roasting.
1 bay leaf, 2-3 sprigs thyme
When the turkey is out of the oven, remove to a cutting board or serving platter, cover and allow to rest. Drain off the drippings (which includes 2 cups broth when we roast our turkey) from the roasting pan into a de-greasing cup or a 4 cup Pyrex glass liquid measuring cup. Make sure to scrape all of the browned bits from the roasting pan, using a wooden spoon, and into the cup with the drippings.
Allow the drippings and fat to separate, the fat will rise and start to solidify. So even if you don't have a de-greasing cup, you can spoon the separated fat from the top of your measuring cup (after about 10 minutes)
Bring a large saucepan to medium high heat. Add about a ½ cup of the separated fat to the heated saucepan and sprinkle the flour into the pan, stirring constantly, to make your roux. Keep stirring as your roux darkens, approximately 3-4 minutes. *You can enhance your gravy flavor by allowing the roux to get darker, however, the darker the roux gets the less thickened your resulting gravy will be.
½ c all-purpose flour
For your liquid: combine the simmered broth from the turkey neck and giblets (strained) to the liquid portion of the turkey drippings (after the fat has been removed) to make 8 cups of liquid, add turkey stock or chicken broth as needed to reach the 8 cup portion.
8 c chicken broth or turkey stock, drippings from oven roasted turkey
Reheat liquid, if needed, as the liquid should be hot when added to your roux. Gradually whisk in the liquid (whisking constantly to prevent lumps) until all of the liquid is added.
Bring the gravy to a boil, then reduce heat to medium low. Simmer until thickened, whisking occasionally, for about 10 minutes. *You can add the chopped giblets and shredded meat from the turkey neck before simmering, if desired.
Remove from heat and finish with 1 tablespoon of butter, salt and pepper to taste. Add optional heavy cream for a super creamy gravy, or to thicken your gravy (without using additional flour or cornstarch).
1 tablespoon butter, salt & white pepper, ¼ c heavy cream