Turkey Gravy

My favorite part of Thanksgiving? The turkey gravy, hands down. I could grab a spoon and the gravy boat and go to town but for my own health and reputation, I will refrain from doing that.  This was the best Turkey Gravy I have ever had…and everyone at our Friendsgiving agrees.  It was the perfect consistency and the flavor was fantastic.

Turkey Gravy


Turkey Giblets/Neck from the Turkey Cavity

6 tbsp. flour, divided

2 cups water


1.  When you go to clean out your Turkey, the cavity of the Turkey should have a little baggie of giblets and the turkey neck.  (I know, it is disgusting.)  Put all of that in a collander, and rinse it well.  Place it in a small pot.  Add water so that it just covers all of the parts.  Turn heat to medium-low and bring it to a simmer.  Then turn it down to low and let it simmer pretty much all day long.

2.  When your turkey is finished, take the pot that the gizzards/neck have been simmering in all day.  Take a large empty and a fine strainer, and strain so that the broth is separated. Next, take the bag that the turkey cooked in.  Slowly pull the turkey out being very careful to keep all the juices in the bag.  Strain the juices from the bag in the large pot.

3.  Put the pot of broth on the stove over medium heat.

4. In a bowl, combine 3 tbsp. flour and 1 1/2 cups water. Whisk and stir together until it’s a floury, watery mixture and their are no chunks. Pour the mixture slowly into the broth, whisking constantly. Let it simmer and reduce, whisking occasionally until it thickens (about 15 minutes). Next, in a bowl add 3 tbsp. flour and 1/2 cup water and slowly whisk it into the gravy mixture.

Turkey Gravy

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