Turkey Gravy

Prep Time: 10 mins | Cook Time: 20 min. | Course: Dinner | Servings: 12

Roasted turkey gravy is the very best. I pour a lot of water into the bottom of the pan to get a lot of drippings, also adding the neck meat. Add stock or broth to turkey drippings to make 8 cups.

1 cup flour

¾ tsp onion powder

¾ tsp garlic powder

¼ tsp oregano

¼ tsp salt

Pepper, to taste

Allspice, a sprinkle

Sage, a sprinkle

Worcestershire, a dash

8 cups turkey drippings and stock/broth or water

Turkey neck, keep simmering water

Simmer your turkey neck for a couple of hours in 6 cups of water, adding water as necessary. Allow to cool and then strip the meat off of and discard the bones. 

Whisk flour, onion and garlic powder, oregano, salt, pepper and allspice together. Pour dry ingredients in a large pot or stockpot over medium-low heat. Cook flour for about 1 minute. 1 cup of pan drippings including some of the fat. Whisk until you have a smooth paste. Add 1 cup of pan drippings\stock at a time while whisking to keep smooth and prevent lumps until liquid is used up and desired thickness is achieved. Add in the neck meat and some turkey neck water if you need to thin it some. Whisk in some worcestershire and taste\correct seasoning adding more salt as desired.

*The dry ingredients can be mixed in a mason jar or any lidded container a few days ahead as a thanksgiving timesaver.