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Make-Ahead Turkey Gravy
You can start this gravy up to one day ahead. Follow recipe through Step 2, then cool to room temperature; cover and refrigerate. Warm in a saucepan over medium-low heat, then whisk in defatted drippings before serving.
Neck and giblets, from uncooked turkey
Salt and pepper
1 tsp. vegetable oil
1 yellow onion, chopped
3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
2 cups low-sodium chicken broth
1 cup defatted turkey drippings, or more to taste
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Make-Ahead Turkey Gravy

Make-Ahead Turkey Gravy

Make-Ahead Turkey Gravy
  • Servings:Makes About 3 cups
  • Prep Time:5 minutes
  • Cook Time:20 minutes
1. Season neck and giblets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large saucepan over medium-high heat until shimmering. Add neck and giblets and cook, turning occasionally, 5 minutes. Add onion and continue to cook, stirring frequently, until ingredients are well-browned, 5 more minutes. Transfer neck and giblets to a plate.
2. Add butter to saucepan and melt, then whisk in flour and cook until golden and fragrant, about 1 minute. Slowly whisk in broth (the mixture will seize up, but keep whisking) and return neck and giblets to saucepan. Bring gravy to a boil, stirring frequently, then reduce heat to medium and simmer, stirring occasionally, until gravy has thickened, about 10 minutes. Strain gravy into a clean pot, discarding solids; set aside.
3. When ready to serve, return gravy to a gentle simmer over medium heat and whisk in defatted pan juices. Reduce to desired thickness and season with salt and pepper to taste.
Source: Hannaford fresh Magazine, October - November 2019