Classic Turkey Gravy
You can use this foolproof technique to make perfectly seasoned gravy from any roasted poultry. Add the giblets, onions and rich poultry stock to the bottom of the roasting pan to catch all of the drippings and deepen the flavor of the gravy. Then finish the gravy on the stovetop, reducing the pan drippings to a fortified stock and thickening it with a basic cooked roux.
Watch Andrew make this recipe:
Andrew Zimmern Cooks: Turkey Gravy
- Giblets from turkey
- 1 large yellow onion, diced
- 3 cups rich turkey or chicken stock
- 3 tablespoons flour
- 3 tablespoons butter
Preheat the oven to 325 degrees F.
Place the turkey giblets and diced onion for the gravy into the bottom of a roasting pan, so that the drippings will land on the onions. Place the turkey breast side up on a roasting rack set inside the roasting pan. Transfer to oven and roast for 15 minutes per pound. After 2 hours, add 3 cups of stock to the bottom of the roasting pan to form the base of the gravy and to prevent the onions and giblets from burning.
To check that the turkey is finished, insert a food thermometer into the meatiest part of the thigh, without touching the bone, and take the temperature. The thigh meat should be above 160 degrees F. When turkey is done, place it onto a carving board to rest and tent with aluminum foil. While your turkey rests, make the gravy.
Scraping back and forth, remove the roasty-toasty bits that stuck to the roasting pan. Pour the contents of the roasting pan into a large measuring cup. Remove giblets and reserve to a plate. Skim off the fat. You should be left with about 4 cups of stock and drippings. It’s important to measure this to determine how much roux to make; if you are short, add more stock or water to equal 4 cups.
Add the 4 cups of stock and reserved giblets to a saucepan over medium heat. Bring to a strong simmer and cook until reduced by 25 percent.
Next, make the roux. Place the butter and flour in another saucepan and cook for 3 minutes over medium heat, stirring frequently. Add the fortified stock to the roux, whisking constantly as you pour. Continue simmering until thickened to gravy consistency. Season with the salt and pepper, and serve.