Basic Turkey Gravy

By Jeanette Terry

Keep sodium, fat, and carbs low with this essential Thanksgiving staple.

Basic Turkey Gravy
  • 1 Package Neck, heart, gizzard from turkey giblets

  • 1 Medium carrot thickly sliced

  • 1 Medium onion thickly sliced

  • 1 Medium celery rib thickly sliced

  • 1/2 Teaspoon salt

  • 1 TURKEY liver

  • 3 Tablespoons fat from poultry drippings

  • 3 Tablespoons all-purpose flour

  • 1/2 Teaspoon salt

  1. In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.

  2. Add liver and cook 15 minutes longer. Strain both into a large bowl; cover and reserve broth in the refrigerator.

  3. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a measuring cup.

  4. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.

  5. Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.

  6. Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.

  7. Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy boils and is slightly thick.

Nutritional Facts

Serving Size 1/4 cup
1 g
193 mg
4 mg
3 g
4 g

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5 replies

Melodyofthesea78 2013-11-18 03:29:40 -0600 Report

I don't know about this one…If the gravy taste too stong meaning if it taste is far too stong of turky It upsets my stomach…we need to water it down…is there any way to less strong tasting?

patagain46 2013-11-14 17:53:02 -0600 Report

This follows my family gravy recipe pretty close. But we use the drippings from the turkey pan, fat drained off. Put at least 1/3 cup flour in pint jar, add water to cover, put lid on jar, and shake until smooth. Can add a bit more water if you think the mixture is to thick. Bring turkey drippings to simmer, pour mixture in large circle, stir immediately and quickly until smooth. If you're lucky and have lots of drippings, modify the flour and water. Put left over gravy in tightly sealed container, refrigerate to use for spread on turkey and cranberry sandwiches.