Savory Herb Gravy

The gravy, through Step 1, can be made a day in advance; just cover and refrigerate. Finish the gravy while the turkey rests before being carved. This recipe goes with Apple Cider-Brined Turkey.

Yield: 2 1/2 cups (serving size: about 3 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 21
  • Calories from fat: 43%
  • Fat: 1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.3g
  • Carbohydrate: 1.7g
  • Fiber: 0.1g
  • Cholesterol: 4mg
  • Iron: 0.2mg
  • Sodium: 160mg
  • Calcium: 2mg

Ingredients

  • 2 teaspoons vegetable oil
  • Reserved turkey neck and giblets
  • 4 cups water
  • 6 black peppercorns
  • 4 parsley sprigs
  • 2 thyme sprigs
  • 1 yellow onion, unpeeled and quartered
  • 1 carrot, cut into 2-inch pieces
  • 1 celery stalk, cut into 2-inch pieces
  • 1 bay leaf
  • Reserved turkey drippings
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Heat oil in a large saucepan over medium-high heat. Add turkey neck and giblets; cook 5 minutes, browning on all sides. Add water and next 7 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer until liquid is reduced to about 2 1/2 cups (about 1 hour). Strain through a colander over a bowl, reserving cooking liquid and turkey neck. Discard remaining solids. Chill cooking liquid completely. Skim fat from surface, and discard. Remove meat from neck; finely chop meat. Discard neck bone. Add neck meat to cooking liquid.
  2. Strain the reserved turkey drippings through a colander over a shallow bowl; discard solids. Place strained drippings in freezer for 20 minutes. Skim fat from surface; discard.
  3. Place flour in a medium saucepan; add 1/4 cup cooking liquid, stirring with a whisk until smooth. Add remaining cooking liquid, turkey drippings, salt, and pepper; bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until slightly thickened.
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