Photo: Thomas J. Story
Total Time
25 Mins
Serves 12 to 15 (makes 5 cups) (serving size: 1/3 cup)

Roasted vegetables and drippings from the turkey pan, plus toasted roux for thickening, make for a deeply flavored gravy. The hard-cooked eggs are a touch from Cindy Daniel's childhood Thanksgivings in Louisiana.

How to Make It

Step 1

Strain drippings and vegetables into a bowl (do not clean pan) and press to extract as much liquid as possible; discard vegetables. Skim fat from juices and reserve 1/2 cup.

Step 2

Set roasting pan across 2 burners over medium heat and add fat. Slowly stir in flour until smooth and cook, stirring, until roux is a rich golden brown, 3 to 4 minutes.

Step 3

Gradually whisk in strained juices, stirring and scraping up any browned bits. Add broth, bring to simmering over medium-high heat, and simmer until thickened, about 5 minutes. Add chopped neck and giblet meat and pour into gravy boats. Float egg slices on top if you like.

Step 4

*Follow recipe for Easy Chicken Broth at, using chicken or turkey bones.

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