This recipe comes to us from the National Turkey Federation. If you're new to gravy making or have had problems with it in the past, follow this link for gravy making tips and techniques.

Basic Gravy Recipe

Reserved neck, heart, and gizzard from the turkey giblets package
1 medium carrot, thickly sliced
1 medium onion, thickly sliced
1 medium celery rib, thickly sliced
1/2 tsp. salt
1 turkey liver (also found in giblets package)
3 T fat from poultry drippings
3 T all-purpose flour

In a three 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 for 45 minutes. Add liver and cook 15 minutes longer. Strain broth into a large bowl. Cover and keep in the refrigerator until needed.

continue

Add 1 cup giblet broth to the roasting pan and stir until 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 or larger saucepan. Whisk flour and salt into 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. Cook and stir until gravy boils and is slightly thick.

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