• 31 Ratings

Make this gravy with our Salt-and-Pepper Grilled Turkey.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring stock, water, and turkey neck and giblets to a boil in a saucepan. Reduce heat, and gently simmer, uncovered, for 30 minutes.

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  • Meanwhile, pour pan drippings into a clear measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat.

  • Pour broth and giblets through a fine sieve, discarding solids. Return broth to pan, add defatted drippings, and bring to a boil over medium heat.

  • Place flour in a heatproof bowl. Whisking constantly, pour in 1/2 cup boiling-hot broth mixture until it forms a paste. Whisk paste into remaining broth in pan, and boil for 3 minutes. Stir in eggs if desired, and season with salt and pepper.

Cook's Notes

Gravy can be refrigerated airtight for up to 3 days; reheat before using.

Reviews

31 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 1