Traditional Turkey Gravy
When my mom makes turkey gravy, she always makes giblet gravy, and it took me many years to learn how to make any other kind. Now that I make this recipe, it would be hard for me to say whether I prefer giblet gravy over this traditional gravy or not. It is really flavorful and the perfect complement to the rest of your Thanksgiving feast.
Ingredients
Method
- For the broth, you can remove the neck or a wing (or both!) from the turkey and cover with 3 cups of water. Add a roughly chopped carrot, a roughly chopped celery stalk, about 1/4 of an onion, and about 1/2 teaspoon salt. Bring it to a boil, then let it simmer for several hours while the turkey cooks. Strain it when ready to make the gravy. Or use the drippings from the pan from roasting your turkey, or follow my recipe for Tasty Turkey Broth.
- Bring 2 cups of broth, pepper, sage, parsley, onion powder, and garlic powder to a boil. Depending on the flavor of your broth, you may not need all of these seasonings, so taste it and determine that.
- In a small bowl, whisk the cold broth (or water) with the cornstarch until smooth.
- Using a whisk, slowly pour the cornstarch mixture into the broth. As soon as it thickens, remove from heat (overcooking cornstarch will make it lose its thickening power).
- Salt to taste.
Nutrition
Notes
Makes about 2 cups. I’ve made the broth each way and don’t have an end-result preference. Usually it depends on the quantity and whether I want to store some Tasty Turkey Broth for future use. No saturated fat and no cholesterol.
Good to know that we both like Nancy Drew & Hardy Boys. my first crushes was Scott Baio and Shaun…