Basic Turkey Gravy Recipe
Basic turkey gravy is a rich and flavorful sauce that is made with the pan drippings from a roast turkey, as well as a variety of other ingredients. It is a delicious and convenient way to add flavor to a variety of dishes, such as roast turkey, mashed potatoes, and stuffing, and it is a staple in many cuisines around the world. Basic turkey gravy has a rich and flavorful taste that is enhanced by the addition of herbs and spices, and it is a great choice for anyone who loves rich and flavorful sauces. Whether you are looking for a sauce to add depth and flavor to your dishes or just want a quick and easy way to add a burst of flavor to your cooking, basic turkey gravy is a great choice.
How to make it:
1 Package Neck, heart, gizzard from
1 Medium carrot thickly sliced
1 Medium onion thickly sliced
1 Medium celery rib thickly sliced
1/2 tsp salt
1 turkey liver
3 Tbs fat from poultry drippings
3 Tbs all-purpose flour
1/2 tsp salt
1/3 cup sherry
salt to taste
pepper to taste
In a 3-quart saucepan, over high heat, place neck, heart,
gizzard, vegetables, and salt in enough water to cover.
Heat to boiling. Reduce heat to low; cover and simmer 45
Add liver and cook 15 minutes longer. Strain broth into a
large bowl; cover and reserve broth in the refrigerator.
To make the gravy, remove the cooked turkey and roasting
rack from the roasting pan. Pour poultry drippings through
a sieve into a 4-cup measuring cup.
Add 1 cup giblet broth to the roasting pan and stir until
the crusty brown bits are loosened; pour the deglazed
liquid/broth into the 4-cup measure. Let the mixture stand
a few minutes, until the fat rises to the top.
Over medium heat, spoon 3 tablespoons fat from the poultry
drippings into a 2-quart saucepan. Whisk flour and salt
into the heated fat and continue to cook and stir until the
flour turns golden.
Meanwhile, skim and discard any fat that remains on top of
the poultry drippings. Add remaining broth and enough water
to the poultry drippings to equal 3-1/2 cups.
Gradually whisk in warm poultry drippings/broth mixture.
Add sherry. Season with salt and pepper and heat to the
simmering point. Serve hot in a warm gravy boat.
Nutrition (per serving): 52.0 calories; 57% calories from
fat; 3.0g total fat; 0.0mg cholesterol; 180.0mg sodium;
4.0g carbohydrates; 1.0g protein.