Q1: What are "giblets" and do I really have to use them?

The giblets are the edible organs of the turkey, usually consisting of the heart, gizzard, and liver , which you'll find in a small paper or plastic bag inside the turkey's cavity. For the best flavor, you should use the heart and gizzard in your broth, but it is very important to discard the liver , as it can impart a bitter, metallic taste to your stock.

Q2: How do I fix a lumpy gravy?

Don't panic! A lumpy gravy is an easy fix. The best way is to pour the entire gravy through a fine-mesh sieve into a clean pot. This will strain out any lumps of flour, leaving you with a perfectly smooth gravy. For a quicker fix, you can also use an immersion blender directly in the pot to blend out the lumps.

Q3: How do I make gravy if my turkey didn't produce a lot of drippings?

If you have a very lean turkey, you may not get the full 1/2 cup of rendered fat. In this case, you can simply make up the difference by adding enough melted butter to your saucepan to reach 1/2 cup of total fat before you add the flour to make your roux. The gravy will still be delicious because most of the flavor comes from your rich, homemade broth and the jus at the bottom of the drippings.

Q4: Can I make this gravy without roasting a whole turkey?

Yes, you can make a delicious "mock" turkey gravy! You can often buy turkey wings or drumsticks from your butcher. Simply roast those on their own until they are deeply browned, and then use the drippings from that pan to make your gravy, along with the homemade broth from the neck and giblets.

Q5: What is a fat separator and do I need one?

A fat separator is a special type of measuring cup with a long, low spout. You pour your pan drippings into it, and as the fat rises to the top, the leaner, dark juices ( jus ) at the bottom can be easily poured out from the low spout, leaving the fat behind. It's a very convenient tool, but you can achieve the same result by simply letting the drippings settle in a regular glass measuring cup and then carefully spooning the fat off the top .

The Best Easy & Perfect Turkey Gravy (From Drippings!)

A classic, from-scratch recipe for a rich and flavorful turkey gravy, perfect for Thanksgiving or any roast turkey dinner. The recipe starts by creating a fortified broth, simmering the turkey neck and giblets with aromatics and chicken broth. After the turkey is roasted, the valuable pan drippings are degreased. A portion of the rendered turkey fat is used to make a roux with flour, which then thickens the homemade broth and dark pan juices. The gravy is simmered until it reaches the perfect consistency.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 25 minutes
Yield: 10-12 servings (approx. 6 cups)
Category: Sauce
Method: Simmering
Cuisine: American

Ingredients

For the Broth:
2 tablespoons unsalted butter
1 medium onion or leek, sliced
Neck and giblets from a turkey (liver discarded)
8 cups low-sodium chicken broth
3 sprigs of fresh thyme, parsley, rosemary, and/or sage
1 bay leaf
For the Gravy:
Turkey drippings from a roasting pan
1/2 cup all-purpose flour
Dash of Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons cold Flavored Butter (optional)

Instructions

Make the Broth: When you start roasting your turkey, melt the butter in a large saucepan over medium-low heat. Add the onion and the turkey neck and giblets. Cook, stirring, for about 15 minutes until the giblets are browned.
Add the chicken broth, herb sprigs, and bay leaf. Cover and simmer for about 2 hours while the turkey roasts.
Strain the broth through a fine-mesh sieve and keep it warm. The neck meat and giblets can be chopped and reserved, if desired.
Prepare the Drippings: When the turkey is done roasting, transfer it to a cutting board. Pour all the pan drippings into a degreasing cup.
Add 1/2 cup of the prepared warm broth to the roasting pan and use a wooden spoon to scrape up all the browned bits (the fond). Pour this liquid into the degreasing cup.
Make the Gravy: Let the fat rise to the top of the degreasing cup. Spoon off 1/2 cup of the separated fat and transfer it to a large saucepan over medium heat.
Make a roux by sprinkling the flour into the hot fat. Cook, stirring constantly with a wooden spoon, for about 4 minutes until the flour browns slightly.
Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring the mixture to a boil.
Reduce the heat to medium-low. Pour the dark, defatted roasting juices from the degreasing cup into the gravy.
If using, add the chopped giblets and shredded neck meat to the gravy.
Simmer, whisking occasionally, for about 10 minutes, until the gravy has thickened.
Stir in a dash of Worcestershire sauce and season with salt and pepper. If desired, stir in the optional flavored butter at the end.

Notes

This recipe creates a deeply flavorful gravy by making a separate broth with the turkey neck and giblets while the main turkey roasts.
Using a degreasing cup is the easiest way to separate the flavorful pan juices from the excess fat.
Scraping up the browned bits (fond) from the bottom of the roasting pan is a key step that adds immense flavor to the gravy.
The recipe for the optional ‘Flavored Butter’ is not included in the article.

Find it online: https://cookupjoy.com/turkey-gravy/