turkey gravy and more
This recipe will help you from the moment your turkey comes put of the oven until you’re ready to carve it. This shows you how to make gravy, turkey stock, and remove the drippings from the pan. One-stop gravy making!
Turkey and Gravy
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Course: Dinner
Cuisine: American
Keyword: Comfort Food, Sauce, Turkey
Servings: 10
Author: Chef Bill Collins


  • 4 tablespoons butter (unsalted)
  • 4 tablespoons all purpose flour (gluten free flour or corn starch work well too)
  • 4 cups turkey stock
  • pan drippings from roasted turkey


  • In a saucepan over a medium heat, melt the butter, and whisk in the flour. Cook for 5 minutes, whisking frequently
  • Whisk the turkey stock into the butter/flour mixture, and simmer for 15-20 minutes (you can do this up to a day before the next step. If you do it ahead of time, it’s easier if the saucepan containing the butter/flour mixture is just getting hot)
  • Add the pan drippings and deglazed drippings to the saucepan. Simmer for five minutes, and strain if you’d like a smooth gravy
  • Optional: add any bits from the stock (meat from the turkey neck, giblets, etc.). Adjust the flavor with salt and pepper, and serve
  • How to Make Turkey Stock from Giblets
  • Take the giblets (neck, heart, other parts except the liver, which can make the stock bitter) from the turkey’s cavity, and cover them with 4-6 cups of water
  • Add an onion, chopped stalk of celery, and a chopped carrot.  Simmer uncovered for one hour.  If the water level goes down by more than ¼, add cold water and bring back to a simmer.After an hour, strain the stock.  You can chop up the meats 
  • Removing the Turkey, and Deglazing
  • Remove the turkey from the pan. Rest it on a warm platter as you make the gravy
  • Pour the liquid and any bits that aren’t stuck, from the pan into a large bowl or heat-proof pitcher
  • Once you’ve removed the drippings and liquid from the turkey roasting pan, there may be some bits of turkey that are stuck in the pan.  To remove them, place the pan on a burner (or two, if the pan is large enough) on a medium-high heat.  Have a wooden spoon or wooden scraper handy
  • With the wooden spoon, scrape up the bits, and add them to the drippings you’ve already removed
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