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Turkey gravy from stock. Web don’t toss those giblets. Web in an ideal world, if you have the time and inclination, the best way to make your gravy is to make your own stock, by browning the chopped carcass and neck of your turkey and simmering it with lots of vegetables. Using only 3 ingredients, this gravy can be made ahead of time with turkey drippings, broth, or stock and then kept warm in a slow cooker.

Place all the ingredients into a large dutch oven or pot and fill it to the top with water. Deselect all, 1 turkey leg, 2 turkey wings, 1 turkey neck, 2 tablespoons canola oil, salt and freshly ground black pepper, 6 large garlic cloves, 2 vidalia sweet onions,. If it doesn’t have enough flavor, continue simmering it.

Strain to remove the vegetables and turkey, then return the liquid to the pan. Add hot stock with pan juices in a stream, whisking constantly. When the temperatures outside begin to fall, and the air feels crisper, i know it’s time to gather the ingredients necessary to make this turkey stock.

Web nov 20, 2019 | updated oct 25, 2023 jump to recipe this post may contain affiliate links. Pour in stock and simmer for 1 hr. 2 hr 30 min yield:

Measure out 2 cups of the liquid from the bottom of the drippings, supplementing with chicken or turkey stock if needed. Please read our disclosure policy. (for thicker gravy, add 1 more tablespoon flour and 1/2 cup less stock.) strain liquid from pan through a very fine sieve.

You can substitute rosemary (dried or fresh!) or any other herb of your choosing. Cook 10 to 15 minutes to reduce and thicken. Whisk in cornstarch or flour.