Turkey Giblet Gravy

This is the gravy you make while the turkey rests. It starts right in the roasting pan with a quarter cup of the rendered turkey fat, uses a simple flour roux, and gets deglazed with water and turkey stock to capture every last bit of flavor stuck to the bottom of the pan.

Those browned bits on the pan are called fond, and they’re concentrated turkey flavor. Scrape them up with a wooden spoon as the gravy simmers. They dissolve into the liquid and give the gravy a depth that no powdered mix can touch.

Cook the flour in the fat for a full 2 to 3 minutes before adding liquid. This cooks out the raw flour taste and gives the finished gravy a smooth, silky texture instead of a pasty, starchy one. Add the liquid gradually and whisk constantly to prevent lumps. Once it thickens and bubbles, strain it to catch any bits, then stir in the chopped giblets and liver.

Pro Tips

• Separate the fat carefully using a glass measuring cup. The fat floats to the top and the juices settle below. You only want the fat for the roux.
• Season at the very end. The turkey stock and drippings already contain salt, so taste first before adding more.
• If the gravy is too thick, thin it with a splash of stock. Too thin? Let it simmer uncovered for a few more minutes.

Variations

• Skip the giblets for a smooth, traditional pan gravy if chopped organ meat isn’t your thing.
• Add a splash of white wine or dry sherry when deglazing for a slightly more refined flavor.
• Stir in fresh thyme or sage for herbed gravy that matches the turkey’s seasoning.