Turkey Gravy

Michael Symon
Servings: 10
1 to 2 hr

Turn your roast turkey drippings into the base of a rich sauce.

  • Ingredients
  • step-by-step directions
Turkey Gravy
  • 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
  • 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.
  • 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. 
  • 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.
  • 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.
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