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Turkey Gravy

chef.jackson's picture
  Turkey giblets and neck 1 Pound
  Onions 2 , peeled, halved
  Celery stalks 2 , halved
  Salt 2 Teaspoon
  Bay leaf 2 Teaspoon
  Turkey drippings 6 Tablespoon
  Corn starch 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Chicken bouillon cubes 3

1. In a stockpot, combine first 6 ingredients.
2. Bring to a boil on a medium flame.
3. Reduce heat, cover pot and let stock simmer for 30 minutes.
4. Strain the broth into a measuring jar and set aside until ready to make the gravy before serving.

5. Pour and measure the drippings from the roast pan.
6. Let cool, them skim off the fat.
7. Pour into a clean saucepan along with giblet stock.
8. Boil until reduced and concentrated.
9. Crumble bouillon cubes into the liquid.
10. In the meantime, blend cornstarch in cold water.
11. Spoon some of the hot liquid from pan into cornstarch mixture then pour it into the pan.
12. Simmer, stirring constantly, until thick.
13. Strain into a gravy boat.

14. Serve the gravy with roast turkey.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1659 Calories from Fat 1016

% Daily Value*

Total Fat 113 g173.6%

Saturated Fat 47.7 g238.3%

Trans Fat 0 g

Cholesterol 1161.5 mg387.2%

Sodium 7585.5 mg316.1%

Total Carbohydrates 71 g23.8%

Dietary Fiber 8.8 g35.4%

Sugars 13.1 g

Protein 87 g173.4%

Vitamin A 889.9% Vitamin C 144.7%

Calcium 22.7% Iron 165%

*Based on a 2000 Calorie diet

Turkey Gravy Recipe