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Michael Symon's Turkey Gravy

Turkey Gravy Michael Symon
Versatile Gravy
skill level
Easy
time
60-120min
servings
10
cost
$
Contributed by :
Turkey Gravy Recipe: Turn your roast turkey drippings into the base of a rich sauce.
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ingredients
  • 2 tablespoons Olive Oil
  • 1 Turkey Neck
  • 4 tablespoons Unsalted Butter
  • 1 cup Onion (medium dice)
  • 1/2 cup Celery (medium dice)
  • 1/2 cup Carrot (medium dice)
  • 1 small bunch Fresh Thyme
  • 1 Bay Leaf
  • 4 tablespoons Flour
  • 4 cups Turkey Stock
  • Drippings from Roast Turkey
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 tablespoons Olive Oil
    1 Turkey Neck
    4 tablespoons Unsalted Butter
    Place a cast iron stock pot over medium high heat. When the pan is hot, add the olive oil along with the turkey neck. Brown the neck on all sides, about 5 minutes, remove to a plate, and then add the butter to the pan.
  • 2
    1 cup Onion (medium dice)
    1/2 cup Celery (medium dice)
    1/2 cup Carrot (medium dice)
    1 small bunch Fresh Thyme
    1 Bay Leaf
    When the butter has melted add the onion, celery, carrot, thyme and bay leaf with a large pinch of salt. Cook, stirring occasionally for about 10 minutes, until all of the vegetables are aromatic and slightly caramelized. 
  • 3
    4 tablespoons Flour
    4 cups Turkey Stock
    Next stir in the flour to coat the vegetables and absorb the butter. Add the turkey neck back to the pan. Whisk in the turkey stock and bring to a gentle boil. Reduce the heat to medium and simmer, stirring occasionally for 45 minutes.
  • 4
    Drippings from Roast Turkey
    After 45 minutes, whisk in any pan drippings from roasting your turkey, and give the gravy a taste, adding more seasoning if necessary. Strain through a fine mesh strainer and keep warm.

    Helpful Tips:
    1. Make the gravy in the morning or the night before, then add the drippings once the turkey finishes cooking.
    2. Chop the vegetables for the mirepoix in a food processor to save time.
    3. Customize your gravy by adding any other vegetables like fresh fennel.
    4. If you don’t have stock, you can use water because you are getting a ton of flavor from the turkey neck and pan drippings.
    5. Don’t worry about lumps in your gravy, because they will be strained out with the vegetables.
    6. For completely smooth gravy, you can also strain the pan drippings before combining with the gravy.
 
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