The BEST Homemade Turkey Gravy

This roasted turkey gravy recipe is the spawn of our favorite roasted turkey recipe.

I have vivid memories of serving this turkey gravy for the first time.

Around our full Thanksgiving table, filled with guests and family alike, I lost count of the times that I heard, “This is the best gravy ever.”

About This Homemade Turkey Gravy

Our kids talk about this Thanksgiving turkey gravy all year long. I’m not even kidding because it’s that good.

Be sure to make extra, you’ll want it in the days following Thanksgiving when you make our Leftover Turkey Potpie. In fact, this easy gravy goes with all of our delcious turkey recipes!

How to make gravy from scratch

There are many ways to make gravy, I’ve made it dozens of times, myself. A little stock, a little seasoning, some thickening agent or a roux, and you can call it gravy.

With this homemade gravy recipe, I’ve learned that there are gravies, and then there are gravies. This Rich Roasted Turkey Gravy Recipe qualifies as the latter.

You’ll notice the last two ingredients listed above are thyme and time.

For once, that is not a typo.

If you’re looking for a fast, 15-minute gravy recipe, this one not for you.

If you are making a special dinner featuring a roasted turkey, then this Rich Roasted Turkey Gravy Recipe will put your meal directly over the top.

Gravy can improve everything else around it but only if it is strong enough to pull the weight of the rest of the meal.

This turkey gravy is titanium-strong, no joke.

This turkey gravy from scratch starts with roasted turkey stock.

Turkey parts such as the neck, wings, legs, giblets and such, are roasted in a shallow pan with savory additives.

Carrots, onions, celery and some fresh herbs are thrown into the mix.

This stock can be made a few days ahead to save you some work on the day of the big meal.

It can even be frozen until you’re ready to complete the process.

I now allow the roasted stock to slowly simmer for a couple of days.

It makes a gravy that is other-worldly.

Take the time to cook the raw taste out of the flour for fuller flavor and the most gorgeous mahogany color.

Adding cold stock to warm roux means a trip to lump city.

For smooth gravy bliss, heat your stock—as well as your reserved turkey drippings— before you add them to the pan.

As always, remember to use quality ingredients.

The proof will be in the pudding or in this case, gravy.

I hope you try this Rich Roasted Turkey Gravy Recipe, it knocked my socks off and I’m certain you will have a similar experience!   -Dan

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Cooks Standard Stainless Steel Roaster Pan with V-Shaped Rack, 16-Inch by 13-Inch Turkey Roasting Pan Bakeware for Oven, Rectangular

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Tabletops Unlimited 16-oz Beaded Gravy Boats (Set of 2)

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Rich Roasted Turkey Gravy Recipe

4.34 from 9 votes

from Epicurious

Prep: 30 minutes mins

Cook: 2 hours hrs 30 minutes mins

Total: 3 hours hrs

Yield: 20 servings

By: Dan from Platter Talk

Ingredients 

1x2x3x

for the roasted turkey stock

• ▢ Turkey neck, back, if spatchcocked, and giblets
• ▢ 5 pounds bone-in turkey or chicken wings
• ▢ 2 medium onions, quartered
• ▢ 4 pieces large carrots, peeled, cut into 1″
• ▢ 4 pieces celery stalks, cut into 1″
• ▢ 1 head garlic, halved crosswise
• ▢ 3 tablespoons vegetable oil
• ▢ Kosher salt, freshly ground pepper
• ▢ 4 sprigs thyme
• ▢ 2 leaves bay
• ▢ 2 teaspoons black peppercorns

for the gravy

• ▢ 3 1/2 cups Roasted Turkey Stock warmed
• ▢ 1/2 cup dry white wine, brown ale, Port, or apple cider
• ▢ 1/2 cup all-purpose flour
• ▢ 1-2 teaspoons apple cider vinegar
• ▢ 1 tablespoon soy sauce, brown ale, or Port (optional)
• ▢ Some chopped fresh herbs, such as thyme or parsley; optional
• ▢ Kosher salt, freshly ground pepper
• ▢ freshly ground pepper

Instructions 

for the roasted turkey stock

• Preheat oven to 450°. Divide turkey parts, onions, carrots, celery, and garlic between 2 rimmed baking sheets. Drizzle with oil, season with salt and pepper, and toss to coat. Roast, turning once, until vegetables are soft and caramelized (they should stick slightly to pans), 45–50 minutes.
• Transfer to a large pot and add thyme, bay leaves, peppercorns, and 16 cups water. Pour 1/4 cup water into each baking sheet, scraping up any browned bits; add to pot. Bring to a simmer and cook until stock is deep golden brown and reduced to about 12 cups, about 1 1/2 hours. Strain into containers. Let cool; cover and chill.

for the gravy

• Carefully lift the turkey roasting pan and strain drippings into a small bowl or measuring cup; discard solids. Skim fat from surface, reserving 1/4 cup. Add drippings to stock.
• Set roasting pan over 2 burners set to medium-high heat. Add wine and cook, scraping up any brown bits, until almost evaporated, about 2 minutes. Reduce heat to medium and whisk in flour and reserved fat. Cook, whisking, until roux is deep golden brown, about 5 minutes.
• Whisking, gradually ladle stock mixture into roux and simmer (still whisking!) until thickened; add vinegar. Strain into a medium saucepan if you prefer a smooth texture. Stir in soy sauce and/or herbs, if using; season with salt and pepper. Keep warm until ready to serve.

Notes

Stock can be made 3 days ahead. Keep chilled, or freeze up to 3 months.

Nutrition

Calories: 192kcal, Carbohydrates: 6g, Protein: 13g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 48mg, Sodium: 155mg, Potassium: 170mg, Fiber: 1g, Sugar: 1g, Vitamin A: 139IU, Vitamin C: 2mg, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish

Cuisine: American, Holidays

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