Top 10 Thanksgiving Recipes: Classic Turkey Gravy (+More Best Loved Recipes!)
These top 10 Thanksgiving recipes are the most popular and well-loved dishes for families around the United States. In fact, you may not be surprised by the recipes on this list because they are all tried and true holiday classics. When in doubt, serve this traditional Thanksgiving menu and it will surely be a hit.
Remove turkey neck and giblets(discard the liver) from raw, thawed turkey before roasting. Place in a saucepan with 2 cups from the 6 cups chicken broth or turkey stock and add water to cover the neck and giblets with 2 inches of liquid.
turkey neck and giblets
Add 1 bay leaf, 2-3 sprigs thyme, and seasoning (salt, pepper, plus thyme, rosemary, and/or sage, peppercorns if desired) 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 2 cups drippings from oven roasted turkey(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 ½ cup of the separated fat to the heated saucepan and sprinkle the ½ cup all-purpose 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 cup 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.
6 cups chicken broth or turkey stock, 2 cups drippings from oven roasted turkey
Reheat the 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 butter, salt & white pepper to taste. Add optional ¼ cup 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 cup heavy cream
Notes
Whatever herb or herbs I have on hand, I like to add to my simmering turkey neck and giblets. Thyme, rosemary, or sage - or a combination are great!
Some people really enjoy having the giblets finely chopped and included in the resulting turkey gravy. Feel free to add them to your gravy!
This recipe is using two cups of drippings. I have never had any issue with being short of drippings (especially when I use 2 cups of chicken broth in the roasting pan of my turkey - to baste the turkey with while cooking).
To store: Store your homemade turkey gravy in an airtight container in the fridge for up to 3 days.
To reheat: Pour your leftover gravy into a saucepan, add some broth (the more you add, the thinner it will be), and then cook over medium-low heat until warmed all the way through.