2 1/2 cups (serving size: about 3 tablespoons)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Mayebe's Review

November 29, 2013

Rikked's Review

November 22, 2012
Best gravy I've ever made, although I also added more liquids while turkey was cooking. It took a while to thicken. I didn't add salt, and it was delicious!!!!

RNMomof3's Review

November 22, 2012

bmv0220's Review

April 06, 2011
Excellent gravy! Only alteration was having to add more liquid (first stock, then just water) to the roasting pan while cooking the turkey.