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Traditional Turkey Gravy

NOTES: If using a frozen turkey, start thawing it in a pan in the refrigerator 3 to 4 days before roasting, depending on its size. During roasting, if turkey overlaps the pan rim, tuck a strip of heavy-duty foil along the sides of the pan to keep fat from dripping over.


  Giblets and neck from a 10- to 30-pound turkey
 2 onions (12 oz. total), peeled and quartered
 2 carrots (about 8 oz. total), peeled and cut into 1-inch chunks
 3/4 cup sliced celery
  About 2 quarts fat-skimmed chicken broth
 1/2 teaspoon pepper
 1/2 cup cornstarch
Step 1

Rinse giblets and neck; chill liver airtight to add later, save for other uses, or discard. In a 5- to 6-quart pan, combine giblets, neck, onions, carrots, celery, and 1 cup water. Cover and bring to a boil over high heat, then reduce heat and simmer for 15 minutes. Uncover and stir often over high heat until liquid has evaporated and giblets and vegetables are browned and begin to stick to pan, 15 to 20 minutes longer.

Step 2

Add 1 quart broth and the pepper to pan; stir to scrape browned bits free. Cover, reduce heat, and simmer, stirring occasionally, until gizzard is tender when pierced, 1 to 1 1/2 hours. If desired, add liver and cook 10 minutes longer.

Step 3

Pour broth through a fine strainer into a measure. If desired, reserve neck, giblets, and liver for gravy; finely chop meat from neck, along with giblets and liver. Discard bones and vegetables. Measure turkey stock; if necessary, add more chicken broth to make 1 quart.

Step 4

In the 5- to 6-quart pan (no need to rinse), combine the 1 quart turkey stock and chopped neck meat, giblets, and liver, if using.

Step 5

Use our Classic Roast Turkey Recipe to cook a turkey. When turkey is done, remove rack and bird from roasting pan. Skim off and discard fat from pan juices. Add remaining 2 cups chicken broth to roasting pan and stir over low heat to scrape browned bits free. Pour mixture, through a fine strainer if desired, into turkey stock and bring to a boil over high heat.

Step 6

In a small bowl, blend cornstarch with 1/2 cup water until smooth. Add to stock mixture and whisk until boiling and thickened, 3 to 5 minutes. Add salt to taste.

Nutrition Facts

Serving Size 1/2 cup

Amount Per Serving
Calories 229Calories from Fat 39
% Daily Value *
Total Fat 10g16%

Saturated Fat 3g15%
Cholesterol 93mg31%
Sodium 82mg4%
Total Carbohydrate 0.0g0%

Dietary Fiber 0.0g0%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.