Nothing makes Thanksgiving dinner better than steaming turkey gravy poured over the bird and creamy mashed potatoes. That said, I know that every year there are people around the country crying over lumpy gravy.
Gravy is as easy as pie. I’ll share with you how to make perfect turkey gravy to go with a juicy bird you can cook in hour. This recipe makes about 2 quarts of gravy.
- 2 Spanish onions
- 1 stalk of celery
- 6 carrots
- 6-8 lbs. of turkey necks, wings, and legs
- 4 oz. olive oil
- 1/2 c. flour
- 1/2 c. vegetable oil
- Fresh black pepper and sea salt to taste
First, you’ll need to make the turkey stock. You can do this ahead the day before and keep it in the fridge. You can also buy it in the grocery store, but it’s so easy to make and I promise that you won’t regret the results.
Making the Turkey Stock
Rough chop the carrots, celery and peeled onions, aka the mirepoix.
Place vegetables in a roasting pan with a touch of olive oil and roast at 375F until golden brown.
Place turkey bits in a roasting pan with a touch of olive oil and roast at 375F until gold brown. If you make the turkey like in the video below, ask the butcher for the bones and roast those.
Place the mirepoix and bones into a large stock pot and cover the ingredients with water. Bring to a boil and then simmer for 60-90 minutes.
Strain the beautiful broth into a bowl and discard the bones and vegetables. They have served their purpose!
When you’re ready to make your gravy, it’ll be a snap.
Making the Gravy
Put the delicious stock you made into a pot and bring it to a simmer.
In a small sauce pot, heat the vegetable oil and whisk in the flour. Cook until it gets a nutty aroma and then whisk into your delicious turkey broth this will then the broth to make your gravy.
Make sure you add all of the drippings from your turkey roasting pan!!!
Now, as an added bonus, here’s how I cook a 20 pound turkey in about an hour.