Use two turkey wings, one turkey drumstick, or the giblets and neck from the turkey.

How to make turkey gravy using neck and giblets. Whisk flour into turkey fat until golden, about 5 minutes. When the bird has finished roasting, you combine the stock, along with chopped up cooked giblets, with the roasting pan drippings to make the gravy. Alternatively, use ½ cup of fat from the pan drippings of a roasted turkey.

Return cooking juices to pan. Bring the mixture to a boil over high heat. Web add 5 tablespoons of broth, as well as tomato paste or 2 tbsp flour + 1 tbsp worcestershire sauce as a thickener (only use one) and spices.

Step 3 whisk in broth, sage, and thyme. Add the chicken stock, then the giblets and turkey bones into the stock. Your turkey usually comes with.

Web broth = i usually use storebought, either turkey, chicken, or vegetable. Giblet broth = the liquid left in the saucepan after you boil the neck and giblets. This is added to the roux to make the gravy.

Then season with salt and pepper. Remove the turkey neck and eat the meat if desired. Cover and simmer for 2 hours.

Add the veggies and water and bring to a boil. Set aside 2 tablespoons juices. Place all the ingredients into a large dutch oven or pot and fill it.