Homemade Turkey Gravy

by Gavan on December 21, 2010

When making gravy it’s very important to get as much flavour as possible out of all your ingredients. That way you’re layering flavours on top of each other. For instance, firstly you’ll roast the giblets to get a deep rich roasted taste followed by caramelizing the vegetables. Next you’ll add some herbs and finally a great turkey or chicken broth. This way you’ll get the maximum flavour out of each layer added to result in a delicious rich tasting gravy.


Organic Turkey giblets i.e. heart, kidneys, neck (comes inside bird when purchased)
2 carrots – chopped
1 small white onion – peeled, chopped
4 celery stalks – washed, chopped
1 bouquet garni (thyme, sage, tarragon) or whatever you have available
1 garlic bulb – cut in half crosswise

Preheat oven to 400°F.
Preheat large skillet on high heat for one minute. Add drizzle olive oil. Sear the turkey giblets on all sides for 3-4 minutes until browned. Pop in the oven and roast for 30-40 minutes.
Meanwhile preheat large soup pot on medium heat for one minute. Add 2 tbsp olive oil. Saute carrots, onions, celery & garlic for 10-12 minutes until nicely browned and caramelised. The idea here is to get a good flavour base for your gravy. Be careful not to burn the vegetables. There’s a big difference between burned and caramelised!
Once the turkey giblets are roasted add them to your browned vegetables along with the herbs and enough broth to fill the soup pot.

NOTE: If you don’t have any broth you can use water but try to get some, it’ll make all the difference.
Bring the pot to a boil and reduce to a simmer. Cook uncovered for at least 2 hours but up to 6 if you can. The longer it simmers the more intense the flavour will be.
Once ready to use strain through a sieve pushing through as much liquid as possible. Make sure you scrape the underside of the sieve as well to get some of those veggie flavours through.

Now that you’ve made your stock for your gravy and it’s been a massive success make sure you keep the turkey carcass for your leftover over turkey stock or turkey soup, which makes use of the entire bird. Merry Christmas!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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{ 1 comment… read it below or add one }

Jeanne Wilkins December 13, 2012 at 6:00 pm

I’ve been making turkey gravy for 40 years, tried your recipe this Thanksgiving, and I’m never going back! Love your blog, it’s my “go to” when I don’t know what to make. Have a wonderful holiday!

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