Turkey Gravy Recipe (with Pan Drippings)

(Optional) Make the giblet stock. While the turkey roasts, place the neck and giblets (not the liver) in a small saucepan. Add approximately 4 cups water, ½ an onion, 1 carrot, and 1 celery stalk. Bring to a boil, then reduce to a simmer and cook for 45 to 60 minutes. Strain and discard the solids, reserving the liquid. This creates a flavorful backup if you don't have enough drippings.

Separate the drippings. After roasting, carefully pour the drippings (the flavorful, fatty liquid left in the pan after cooking the turkey) through a fine-mesh strainer into a liquid measuring cup. Let the fat rise to the top, then use a spoon or ladle to carefully skim most of the fat from the top of the drippings. Set aside.

Make the roux. Heat 3-4 tablespoons of reserved fat (or butter if you prefer) in a medium saucepan over medium heat. Whisk in 3-4 tablespoons of all-purpose flour. Cook for 2-3 minutes, or until golden and bubbly.

Add drippings and stock. Slowly whisk in the strained turkey drippings, about ½ cup at a time. If needed, whisk in some of the prepared giblet stock (or water) until the gravy reaches your desired consistency.

Simmer and season. Bring to a gentle simmer and cook for 5-7 minutes, stirring frequently, until smooth and thickened. Reduce the heat to low if the gravy starts to burn and add more stock or water, as needed. Season with salt and pepper, to taste.