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How to make your own turkey gravy

Time for another step-by-step article.  Neighbor Nancy has been providing weekly updates from a community of writers who are sharing how-to articles like these – some are related to cooking, others are from all around your household (her writings relate to getting by on less and is tremendously well-written and a lot of fun).

Today’s article follows some advice on how to create your own turkey gravy. My father is the master of turkey – moist, succulent and full of flavor.  These photos are from his Easter dinner – it was about a 12-15 pound Turkey.

Hopefully you’re starting with a fresh Turkey (or frozen that is well thawed) – a good bird will come with it’s neck, heart and gizzards.  Remove these from the turkey before cooking and gently simmer them in a small pot with water, celery, onion and carrot to make your own stock.  You can simmer it gently the whole time you cook your turkey and this magical liquid will become a flavorful component of your gravy.  Use store-bought stock if you don’t have this luxury.

We use our fingers to easily separate the skin from the body so we can insert two things – fresh herbs (time was used below) and a small layer of butter.  This extra small layer of fat will help add flavor to the bird and will increase the amount of drippings you will receive which is a key component to creating your own gravy.

Herbed and buttered turkey - their is still a piece of foil in this picture. We add foil to the wings and ends of the drumsticks to prevent them from drying. This bird is stuffed and has a piece of bread on the left of the photo to seal the cavity and stop the stuffing from drying out.
Herbed and buttered turkey - their is still a piece of foil in this picture. We add foil to the wings and ends of the drumsticks to prevent them from drying. This bird is stuffed and has a piece of bread on the left of the photo to seal the cavity and stop the stuffing from drying out.
Gather the brown drippings - skim the excess fat. Some fat equals flavor and you definitely want to keep some of it - too much will make it oily. We simply tilt the pan and use a paper towel or spoon to remove unwanted fat (it floats to the top).
Gather the brown drippings - skim the excess fat. Some fat equals flavor and you definitely want to keep some of it - too much will make it oily. We simply tilt the pan and use a paper towel or spoon to remove unwanted fat (it floats to the top).
Add flour, brown and stir. Add a little at a time - you can't remove it after. You don't want to add too little or too much - you are trying to get it to become an even paste.
Add flour, brown and stir. Add a little at a time - you can't remove it after. You don't want to add too little or too much - you are trying to get it to become an even paste.
Stir it around - you are looking to make a paste-like consistency. Let it cook down for a bit before moving on. You are trying to brown the flour a little - essentially you are making a roux (a mixture of flour and any edible fat which are cooked down to add thickness to any sauce).
Stir it around - you are looking to make a paste-like consistency. Let it cook down for a bit before moving on. You are trying to brown the flour a little - essentially you are making a roux (a mixture of flour and any edible fat which are cooked down to add thickness to any sauce).
Add enough flour to make yourself uncomfortable. Be patient, it won't burn - though you should be cooking on a medium heat.
Add enough flour to make yourself uncomfortable. Be patient, it won't burn - though you should be cooking on a medium heat.
The paste will be the body of your gravy - though it looks like it is starting to become chunky it is exactly what you are looking for.
The paste will be the body of your gravy - though it looks like it is starting to become chunky it is exactly what you are looking for.
Add your stock - you don't need to be gentle here - start gently to incorporate the liquid into the roux before dumping the entire contents of your stock. This will also serve to deglaze any remaining flavor which is affixed to the bottom of your roasting pan.
Add your stock - you don't need to be gentle here - start gently to incorporate the liquid into the roux before dumping the entire contents of your stock. This will also serve to deglaze any remaining flavor which is affixed to the bottom of your roasting pan.
The key now is to cook it down and to evaporate some of the water off and further thicken your gravy. This will also intensify the flavor. Add salt, pepper and a bay leaf it you'd like. You could also add more herbs at this point - time would have been great here as it's what we also cooked the turkey with. You could add it whole and remove the entire sprig(s) before serving.
The key now is to cook it down and to evaporate some of the water off and further thicken your gravy. This will also intensify the flavor. Add salt, pepper and a bay leaf it you'd like. You could also add more herbs at this point - time would have been great here as it's what we also cooked the turkey with. You could add it whole and remove the entire sprig(s) before serving.
You'll need to strain the gravy - no need for a fine strainer as it's the large pieces that you are trying to remove before it hits the table! Enjoy!
You'll need to strain the gravy - no need for a fine strainer as it's the large pieces that you are trying to remove before it hits the table! Enjoy!

Comments

Chloe
• Reply

Beautiful! This is how I learned to make gravy from my Nanny and parents and it really makes the tastiest stuff.
I’m also very happy to see that you stuff your turkey – so much talk these days about cooking it separately. I understand the reasoning behind it but, I mean, come on.

WellPreserved | WellPreserved.ca
• Reply

[...] looking to get a start on Holiday tips, take a peak back at our post on how to make your own Turkey gravy from scratch.  Despite what the commercials say, it really is far better (and is more affordable) than the [...]

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