Ingredients Condiments Best-Ever Turkey Gravy 5.0 (1) Add your rating & review This simple, silky-smooth gravy stays lump-free with a trick of loosening the roux with a splash of broth before whisking it into the pot. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Updated on February 14, 2023 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 1 hr 15 mins Cool Time: 2 hrs Total Time: 4 hrs 35 mins Yield: 16 servings Adding roasted giblets, bones, and aromatics to a simple chicken stock with lean ground turkey makes an ultrarich broth that forms the base of many great recipes like our best turkey gravy. Ingredients 1/4 cup rendered turkey fat or unsalted butter 7 tablespoons all-purpose flour (about 2 ounce) 4 cups turkey broth, divided 1 tablespoon chopped fresh thyme or sage 1 1/4 teaspoon kosher salt 1/2 teaspoon black pepper Rich Turkey Broth 4 medium carrots, peeled and cut into 3-inch pieces 4 celery stalks, cut into 3-inch pieces 2 small yellow onions, peeled and quartered 1 head garlic, halved crosswise 1 turkey neck 1 turkey liver 1 turkey heart 1 turkey gizzard 3 tablespoons vegetable oil 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 3 cups unsalted chicken stock, divided 2 pounds lean ground turkey 3 cups water Directions Make your own turkey broth Preheat oven to 400°F. Toss together carrots, celery, onions, garlic, neck, liver, heart, gizzard, oil, salt, and pepper on a large rimmed baking sheet. Roast in preheated oven until well browned, about 1 hour, stirring once halfway through cooking. Transfer mixture to a large stockpot. Add 1/2 cup chicken stock to hot baking sheet, scraping up any browned bits with a wooden spoon; pour mixture into stockpot. Add ground turkey, 3 cups water, and remaining 2 1/2 cups stock to stockpot. Bring mixture to a simmer over high; reduce heat to medium, and cook, uncovered, skimming foam occasionally, 45 minutes. Using a slotted spoon, remove and discard as many large pieces as possible. Pour mixture through a fine wire-mesh strainer into a large heatproof bowl; discard solids. Return strained broth to stockpot. Bring to a boil over high; cook, undisturbed, until reduced to 4 cups, about 20 minutes. Remove from heat; let cool completely, about 2 hours. Cover and refrigerate until ready to use. Skim off rendered turkey fat from chilled broth before using; reserve for Best-Ever Turkey Gravy. Make the Best-Ever Turkey Gravy Melt turkey fat in a small skillet over medium. Add flour; cook, whisking constantly, until mixture turns golden brown, 5 to 6 minutes. Gradually add 3/4 cup Rich Turkey Broth, whisking constantly, until smooth. Remove roux from heat; cover to keep warm. Bring remaining 3 1/4 cups Rich Turkey Broth to a boil in a large stockpot over high. Whisk roux into boiling stock until smooth. Reduce heat to medium-low; simmer, whisking often, until mixture thickens and no floury taste remains, 5 to 6 minutes. Stir in thyme, salt, and pepper. Make ahead Refrigerate prepared broth in an airtight container up to 4 days, or freeze up to 1 month. Notes Gravy variations Porcini Gravy: Simmer 1/2 ounce (1/2 cup) dried porcini mushrooms and 4 cups turkey broth in a stockpot over low 20 minutes. Strain stock; finely chop and reserve mushrooms. Use porcini-infused broth in place of turkey broth in Best-Ever Turkey Gravy; stir finely chopped mushrooms into gravy. Chipotle Gravy: For a lightly spicy flavor, stir 1 minced seeded chipotle chile in adobo sauce into 2 cups Best-Ever Turkey Gravy. Pimentón Gravy: For a smoky bite, stir 1 teaspoon smoked paprika into 2 cups Best-Ever Turkey Gravy. Rate it Print