How to Make Turkey Gravy

When making turkey gravy, allow about 1/4 cup (50 mL) per serving. Follow recipe directions for making gravy or use the chart below for proportions of fat, flour and liquid needed to prepare the different amounts of gravy.

Once the turkey is cooked, transfer it to a platter and cover it loosely with foil. Pour drippings from the roasting pan into a bowl, leaving any browned bits on the bottom of the pan.

Let the fat rise to top of the drippings. Skim the fat off, measure the amount needed for the gravy and return it to the roasting pan. Place the pan over low heat. Whisk flour into the fat in the pan until blended and cook, stirring, for one minute or until slightly browned and bubbly. Gradually whisk in liquid, including the reserved drippings. Bring the gravy to a boil over medium heat, scraping to loosen the browned bits. Reduce heat and simmer, stirring frequently, until the gravy is thickened. Simmer gently for 5 – 10 minutes. Season to taste with salt and pepper.

Water, stock or broth may be used for the liquid in turkey gravy. To prepare giblet stock, see instructions below.

Giblet Stock: Place giblets (except liver) and neck in a large saucepan. Add 4 cups (1 L) water, 1 chopped onion, 2 sprigs parsley, a few celery leaves and 3/4 tsp (3 mL) salt. Bring to a boil over medium heat. Reduce heat and simmer, covered, for 1 - 2 hours or until giblets and neck are tender. Remove giblets and neck; strain stock through a sieve. Discard solids. Reserve giblet stock for the liquid when making gravy.