Turkey Gravy

Prep Time:
5 Minutes
Cook Time:
3 Hours
December 5, 2022
December 1, 2022

Prepare Ahead



Turkey Neck

2 Turkey Gizzards

2 Turkey Kidneys

1 Turkey Heart

1 Turkey Liver

1 Onion - Halved

2 Celery Stalks

3 Medium Carrots

3 tsp Dried Thyme (or 6 Fresh sprigs)

2 tsp Dried Sage (or 6 Fresh Leaves)

1 sprig of Fresh Rosemary

2 tsp Whole Black Pepper

3 tsp Salt

2 1/2 qts Water


4 Tbsp Unsalted European Butter

4 Tbsp All Purpose Flour

2 qrts Turkey Broth

1/2 tsp Fresh Thyme

1/2 tsp Ground Black Pepper

Salt to taste


For the Broth

  1. Combine all the ingredients in large soup pot. Bring to a low boil and simmer for about 3 hours.
  2. Place a colander over a large mixing bowl and strain the solids. Reserve the broth and turkey giblets for use in the gravy.
  3. Remove the edible meat and dice the remaining giblets and set aside.
  4. Discard the remaining vegetables and spent seasonings, and return the pot to medium heat.
  5. Add 4 Tbsp of butter to the pot. When it melts completely, add the flour and whisk until forming a roux. Continue stirring for about 3-4 minutes to cook off the raw flour and darken the roux.
  6. Slowly add the reserved stock while continuously whisking to break up any lumps.
  7. Repeat stirring and adding broth until the desired consistency of gravy is reached. It should be runny, but thick enough to coat the back of a spoon.
  8. Add 1/2 tsp of thyme and 1/2 tsp of ground black pepper, and enough salt to desired taste.
  9. Add the turkey neck meat back in the gravy and as little or as much giblets as you wish until desired taste.

Tools and Vessels

Soup Pot

Large Mixing Bowl

Stirring Spoon

Have a better recipe?

I'll try it and replace this one if it's better!
Send it to