The joys of a holiday meal featuring turkey as the main course aren't limited to just the bird. There are all the side dishes that take up space on our plates. Eager eaters often look to those sides with more anticipation than they do to the turkey itself. That's because without the turkey gravy, most turkeys are almost tasteless. Admit it. Puffy mashed potatoes, some with lumps, some without. A corn souffle. The usual string bean casserole that hasn't been replaced by something more exciting, and the sausage-laced stuffing that makes mouths water. None of these would be fully dressed without the turkey gravy.
The Power of the Packet
Cruise the seasonings aisle and you're sure to find packets of instant gravy of all kinds. Stock up on packets of turkey gravy and follow the directions to a well-balanced gravy.
Take the turkey out of the oven and remove it to a cutting board to relax before carving, On the bottom of the roasting pan are delicious brown bits, those pieces of meat that fell off the carcass that are swimming in the fat released from the bird during cooking. That's what adds depth to your packet gravy.
Total Time: 10 minutes | Prep Time: 10 minutes | Serves: One cup of gravy per packet
- Bits from the bottom of the roasting pan
- 2 packets turkey gravy
- 2 cups turkey broth or water
- Dash of sweet sherry
- 1 teaspoon sage, chopped
- Salt and pepper as needed
- Siphon off the turkey fat from the bottom of the roasting pan.
- With a fork or wooden spoon, scrape the bottom of the pan, loosening the brown bits.
- Place the pan on a medium heat and continue to stir.
- Sprinkle the powder in the packets into the roasting pan and stir.
- Add 2 cups of broth or water, and the sherry.
- Using a whisk, mix until the powder has dissolved and there are no lumps.
- Reduce the heat to low and whisk until the gravy thickens and the alcohol in the sherry burns off.
- Taste and add chopped sage and seasonings.
- Remove from the heat, pour into a gravy boat and your easy turkey gravy is ready to serve.
Upping the Easy Homemade Turkey Gravy Game
You don't need to go all-out Julia Child-style to come up with an easy turkey gravy. Just a few tweaks to the basic recipe makes a silk purse out of a turkey's neck. And that neck is one of the ingredients you'll need in this homemade turkey giblet gravy recipe.
Total Time: 80 minutes | Prep Time: 20 minutes | Serves: 15
- Turkey giblets: neck, heart, liver and gizzards
- Water for boiling
- Turkey drippings
- 1/2 cup all-purpose flour
- 4 cups turkey, chicken or vegetable broth
- Salt and pepper to taste
- Boil giblets for one hour. Remove and let cool.
- Pluck the meat from the neck, discard the livers and dice the remaining giblets. Set aside.
- Remove turkey from the roasting pan and let rest. Pour the remaining liquid into a bowl and let sit until the fat separates from the liquid. Remove the fat with a spoon or ladle.
- Into a large saucepan over medium heat, pour 1 cup of the drippings.
- Add 1/2 cup flour and whisk continuously until it turns into a lump. You are making a roux.
- Stir the roux until it's golden brown to bring out the flavor of the flour and broth.
- Add 4 cups of broth and 1 more cup of the drippings.
- Cook for 5 to 8 minutes, whisking constantly, until it's of a consistency you like. Add more broth or flour if it's too thick or too thin.
- Add the giblets and season to taste.