Gravy For Turkey & Chicken

Making this delicious turkey (or chicken) gravy from scratch is worth it and this is a great way to have no waste by using the bones and ofals (giblets) of the bird.

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Course: Accompaniment, Condiment

Cuisine: American

Keyword: How to make gravy from scratch, Jerk Chicken Gravy, Turkey Broth, Turkey gravy

Prep Time: 2

Cook Time: 4 30

Total Time: 4 32

Servings: Servings

Calories: 65kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 5 quart Dutch oven for making the broth
1 fine mesh strainer for straining the broth
1 heat proof jug for straining the broth
1 3 quart saucepan for making the turkey gravy
1 silicone spatula or
1 whisk

Ingredients

For the Broth:

1 pound turkey bones with meat (neck, skinless backbone and giblets) Can substitute chicken bones with some meat on and giblets.
3 - 4 cloves garlic crushed and peeled
2 medium celery stalks cutup into chunks
1 medium onion peeled and chopped roughly
1 teaspoon whole peppercorns
1 small bunch fresh thyme sprigs
5 - 6 parsley stems only
8 cups water

For the Gravy:

3 ounces butter cutup into chunks
3 ounces flour
6 to 7 cups of the fresh turkey broth
kosher salt to taste
freshly ground black pepper
4 - 5 sprigs fresh thyme
about 1 cup of the meat removed from the cooked bones chopped finely

Get Recipe Ingredients

Instructions

Make the Broth:

Add all the broth ingredients into a stock pot or dutch oven. Bring to a boil. Reduce heat and simmer until the meat on the bones are pull apart tender.
Note: This can take 3 to 4 hours. And can be made up to 2 days in advance.
1 pound turkey bones with meat, 3 - 4 cloves garlic, 2 medium celery stalks, 1 medium onion, 1 teaspoon whole peppercorns, 1 small bunch fresh thyme sprigs, 5 - 6 parsley stems only, 8 cups water
Remove the bones to a bowl. Strain the broth into a heat proof jug and reserve the broth for the gravy.
Note: At this stage the broth can be cooled and refrigerated for up to 3 days or store in air tight jars and freeze for up to 3 months.
Pull apart as much meat from the bones. Discard the bones and chop the meat very finely. Reserve the meat for the gravy.

Make the Gravy:

Heat a 3-quart saucepan using medium flame. Add the butter and cook a few seconds until melted. Turn the flame to medium low.
3 ounces butter
Sprinkle in the flour, a little bit at a time, while using a spatula (or whisk) to incorporate the flour and butter. Mix each addition until flour is fully incorporated and no lumps exist.
Tips: This step is critical to preventing lumps.
3 ounces flour
Once the flour and butter is fully incorporated, continue cooking until you achieve your desired color.
Tips: For a blonde color rough cook 5 to 6 minutes, stirring frequently. For a brown color roux, cook 8 to 10 minutes. And for a dark brown roux, cook 10 to 15 minutes.
The darker the roux, the nuttier the flavor. And keep a watchful eye and mix as often as possible, cause the roux can go from brown to burnt in a jiffy.
Slowly pour in the broth, in batches, whisking or stirring with a spatula as you pour.
Tips: After each pour of the broth, stir or whisk until the broth and roux are incorporated and smooth.
This step is critical to prevent lumps.
6 to 7 cups of the fresh turkey broth
Once all the liquid has been incorporated in , season with salt and freshly ground black pepper to taste. Add in the thyme for extra flavor. And add in the chopped turkey meat.Stir and continue cooking 5 to 8 minutes until the gravy is thickened to your desired texture. Remove the thyme stems. Pour into your favorite gravy bowl and serve with roasted turkey or chicken
Note: If the gravy becomes too thick, add more liquid to thin it out.
The gravy can be refrigerated for up to 3 days, if it lasts that long. Also, for freezer storage, pour into air tight jars and freeze up to 3 months. Defrost in fridge before reheating on the stovetop.
kosher salt to taste, freshly ground black pepper, 4 - 5 sprigs fresh thyme, about 1 cup of the meat removed from the cooked bones

Nutrition