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Rich Turkey Gravy

Rich Turkey Gravy

Note: To make turkey stock, simmer giblets, turkey neck, 1 stalk celery, and 1 carrot in 3 cups water or canned chicken broth for 1 ½ to 2 hours. Remove giblets and neck and reserve. Remove celery and carrot and discard. You can do this the night before, if you want.


  • 2 cups turkey stock (see note above)
  • 2 tablespoons fat: vegetable oil or margarine or butter
  • 2 tablespoons flour
  • Salt and pepper to taste
  • ¼ cup white wine
  • Finely chopped or ground giblets and meat from turkey neck (optional)


  1. Put fat into a large sauce pan and whisk in flour.
  2. Cook, stirring, over medium heat for a few minutes to cook off raw flour taste.
  3. Add the wine and whisk for a few minutes.
  4. Add turkey stock now and cook, stirring, until gravy thickens to the point you like.
  5. Taste and add salt and pepper if needed.
  6. Stir in giblets and neck meat.
  7. Hold over low heat until ready to eat, stirring now and then to keep a skin from forming. May be made several days ahead and held, tightly covered, in refrigerator.

Photo by goodiesfirst

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