Makes about 4 Cups of Classic Turkey Gravy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 5 cups water (or chicken stock for a richer flavor)
- turkey neck, heart, and gizzard from inside the turkey (not the liver)
- 1/2 onion, chopped
- 1 bay leaf
- 4 tbsp reserved fat or melted butter from roasting pan
- 1/3 cup all purpose flour
- 1 tablespoon chopped fresh sage
- salt and fresh ground black pepper to taste
When the turkey is done, carefully remove it from the roasting pan, and transfer to a serving platter to rest, loosely cover with foil. While the turkey is resting pour the fat from the roasting pan. Put 4 tablespoons of the fat in a large saucepan over medium-high heat. Add the flour and cook, whisking, until golden, about 5 minutes.
Add the turkey stock, a cup at a time, while whisking. Bring this to a simmer, whisking often. Scrape any browned bits and juices from the bottom of the roasting pan into the gravy. If you used cut up onions, celery, etc., in the pan, those can be added also for extra flavor.
Reduce the heat and simmer gravy for about 10 to 15 minutes. Strain out the vegetables, if used, add the sage, and season to taste with salt and pepper. Serve hot along side turkey.