Traditional Turkey Gravy

Ingredients

• 2 pieces Turkey necks (about 1 lb total, bones provide deep flavor)
• 2 pieces Turkey wings (about 1 lb, adds meat and gelatin)
• 0.5 lb Turkey giblets (heart and liver) (roughly half a pound, finely chopped)
• 1 piece Large onion (coarsely chopped, about 200 g)
• 3 pieces Shallots (coarsely chopped)
• 2 medium Carrots (cut into 1‑inch pieces)
• 2 stalks Celery stalks (cut into 1‑inch pieces)
• 4 cloves Garlic cloves (minced)
• 2 tsp Fresh sage leaves (roughly chopped)
• 1 tsp Fresh rosemary (finely chopped)
• 1 tsp Fresh thyme (finely chopped)
• 1 cup White wine (dry, for deglazing)
• 4 cups Unsalted chicken stock (homemade or low‑sodium store‑bought)
• 0.25 cup All‑purpose flour (for thickening)
• 3 tbsp Clarified butter or high‑smoke‑point oil (avocado oil) (for sautéing, prevents burning)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Black pepper (freshly ground)
• 1 tbsp Cornstarch (mixed with equal water to form slurry)
• 2 tbsp Cold water (for cornstarch slurry)
• 2 tbsp Unsalted butter (added at the end for shine)

Instructions

1. Prepare vegetables and herbs

   Roughly chop the onion, shallots, carrots, celery, and mince the garlic. Strip the sage leaves, chop rosemary and thyme. No need to dice finely – larger pieces hold up during long simmer.

   Time: PT15M

2. Heat clarified butter

   Add 3 tbsp clarified butter (or avocado oil) to the stockpot over medium‑high heat until shimmering.

   Time: PT2M

3. Caramelize onion

   Add the chopped onion to the hot butter. Cook, stirring occasionally, until deep golden and sweet, about 20 minutes.

   Time: PT20M

4. Add shallots

   Stir in the shallots and sauté for another 5 minutes until they soften.

   Time: PT5M

5. Sear turkey pieces

   Add turkey necks, wings, and giblets to the pot. Sear for about 5 minutes, turning to brown all sides.

   Time: PT5M

6. Add garlic

   Add minced garlic and sauté for 1 minute until fragrant.

   Time: PT1M

7. Deglaze with white wine

   Pour in 1 cup dry white wine, scraping up browned bits. Let it reduce by half, about 5 minutes.

   Time: PT5M

8. Add stock and vegetables

   Add 4 cups unsalted chicken stock, the carrots, celery, and all fresh herbs. Bring to a boil, then lower to a gentle simmer.

   Time: PT10M

9. Long, slow simmer

   Simmer uncovered for 3‑4 hours, stirring every 30‑45 minutes and checking the bottom for sticking. The liquid should reduce and become intensely flavored.

   Time: PT4H

10. Strain the gravy

    Place a colander over a large bowl. Pour the entire pot through, using a ladle to press solids. Discard solids; keep the clear liquid.

    Time: PT15M

11. Incorporate flour

    Return the strained liquid to a clean pot over medium heat. Sprinkle ¼ cup flour while whisking continuously to avoid lumps.

    Time: PT5M

12. Cook out raw flour taste

    Continue to whisk and simmer for 5 minutes until the flour taste disappears.

    Time: PT5M

13. Adjust thickness with cornstarch (optional)

    If the gravy is thinner than desired, mix 1 tbsp cornstarch with 2 tbsp cold water. Whisk into the hot gravy and bring to a gentle boil for 2 minutes until thickened.

    Time: PT2M

14. Season

    Taste and season with salt and freshly ground black pepper as needed (about 1 tsp salt, ½ tsp pepper).

    Time: PT2M

15. Finish with butter

    Remove pot from heat. Whisk in 2 tbsp unsalted butter until melted and glossy.

    Time: PT2M

16. Serve or store

    Transfer gravy to a serving jug or airtight container. Serve warm over turkey or roast.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

12 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Turkey necks: Chicken necks, store‑bought turkey stock cubes
• Instead of Turkey wings: Chicken wings, extra turkey necks
• Instead of Turkey giblets (heart and liver): Chicken giblets, omit for milder flavor
• Instead of Large onion: yellow onion
• Instead of Shallots: extra onion
• Instead of Carrots: parsnip
• Instead of Celery stalks: celery leaves
• Instead of Garlic cloves: garlic powder (1 tsp)
• Instead of Fresh sage leaves: dried sage (1 tsp)
• Instead of Fresh rosemary: dried rosemary (½ tsp)
• Instead of Fresh thyme: dried thyme (½ tsp)
• Instead of White wine: dry sherry, apple cider
• Instead of Unsalted chicken stock: vegetable stock, store‑bought low‑sodium stock
• Instead of All‑purpose flour: gluten‑free flour blend
• Instead of Clarified butter or high‑smoke‑point oil (avocado oil): vegetable oil, ghee
• Instead of Salt: sea salt
• Instead of Black pepper: white pepper
• Instead of Cornstarch: arrowroot powder, tapioca starch
• Instead of Unsalted butter: ghee

Equipment Needed

• Large stockpot (6‑qt)
• Heavy‑bottom skillet
• Wooden spoon or heat‑proof spatula
• Whisk
• Fine‑mesh strainer
• Colander
• Knife
• Cutting board
• Measuring cups and spoons
• Ladle
• Heat‑proof bowl (for slurry) (optional)
• Immersion blender (optional) (optional)

Critical Steps — Do Not Skip

• Caramelizing the onion until deep golden (Step 3)
• Deglazing with white wine and reducing (Step 7)
• Long slow simmer to extract flavor (Step 9)
• Straining to achieve a smooth texture (Step 10)
• Incorporating flour without lumps (Step 11)

Chef Tips from the Video

• Use clarified butter or avocado oil for a higher smoke point, preventing burnt flavors.
• Leave herbs whole during cooking; they’ll be strained out, giving a cleaner flavor.
• If you don’t have turkey necks, use a high‑quality turkey stock cube as a shortcut.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then refrigerate in an airtight container for up to 4 days.

Freezer: Freeze in freezer‑safe containers for up to 3 months. Thaw gently and re‑heat, adding a splash of stock if needed.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The gravy can be made 3‑5 days ahead and frozen.
• Reheat gently over low heat; if it thickens too much, whisk in a little extra stock.
• Use an immersion blender after reheating to restore smoothness.