I have never made turkey gravy! Jim doesn't care for it and when brining a turkey, you simply don't need it. But we were having company and since it is usually a basic on the Thanksgiving table for most people, I thought I better give it a shot.
This recipe is so easy and it really has a wonderful flavor. I was shocked that I turned out such a great turkey gravy!
DELICIOUS TURKEY GRAVY
1 Tbsp canola oil
Neck and giblets from turkey
3 Tbsp butter
1/4 cup flour
Pan drippings from roasted turkey
2 cups chicken/turkey/vege stock or broth
S&P to taste
In medium saucepan, heat the oil over medium heat until shimmering. Brown the turkey neck and giblets in the oil, turning until well-browned and there are bits stuck to the pan. Remove giblets and neck and discard (I cut up the kidneys and added to the dressing and saved the neck to cook down with the carcass).
Reduce heat to medium-low and add butter until it melts, stirring and scraping up the browned bit on the bottom on the pan. Add the flour and pan drippings (I just kind of scooped them out of the roasting pan, trying to avoid the grease) and stir to combine. Cook over medium-low or medium heat, stirring constantly, for 1-2 minutes, until butter/flour mixture is golden. Slowly whisk in the broth and cook over medium heat, stirring or whisking often, for about 10-15 minutes until the gravy has thickened and is bubbly and hot. Season with S&P.
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