Typically, a roasted turkey will give you 2 cups of turkey drippings. To make up the full 4½ to 5 cups needed for this gravy, just add an extra 2 to 3 cups of chicken or turkey broth. Roast the turkey neck alongside your turkey to save on time.
If you prefer a really simple pan gravy click here.
- Cook Time
- Prep Time
- 3 CupsServings
- 4 tablespoons turkey, chicken fat, or extra virgin olive oil
- 2 shallots, roughly chopped
- 3 garlic cloves, roughly chopped
- ½ cup dry white wine
- 4 tablespoons flour
- 4½ to 5 cups turkey drippings, plus chicken or turkey broth
- 1 roasted turkey neck
- Giblets, browned and cut up (optional)
- 1 celery stalk tied in cheesecloth with 3 sage leaves, 1 bay leaf, several rosemary sprigs, and several thyme sprigs
- 1 ounce dried porcini mushrooms
- Kosher salt
- Freshly cracked black pepper
1. In a medium saucepan over medium heat, saute shallots and garlic in poultry fat or evoo for 8 minutes, until translucent and very limp. Add wine and reduce until it creates a glaze.
2. Add flour and cook for 1 to 2 minutes, to get rid of raw flour taste. Add turkey drippings and broth, turkey neck, celery with herbs, and porcini mushrooms. Reduce heat to low and simmer, stirring occasionally, for 40 minutes.
3. Remove neck and celery with herbs. Season to taste with salt and pepper. For a chunkier gravy, add chopped giblets and pull neck meat from the bones. Add both to the gravy. Serve immediately alongside your roasted turkey.