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Herbed Turkey Gravy

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Instructions Checklist
  • To prepare stock: Preheat oven to 450°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper and place a rack on it.


  • Place turkey pieces on the rack. Roast until honey-brown, rotating the pan and flipping the pieces once halfway through, about 45 minutes.

  • Combine water, onion, celery, carrots, parsley, garlic, peppercorns and Worcestershire (or soy sauce or tamari) in a large pot. Add the turkey pieces. (Make sure to scrape any drippings and browned bits from the baking sheet into the pot as well.) Bring to a boil over high heat, then reduce the heat to maintain a simmer. Partially cover and cook, stirring occasionally, until the meat is falling off the bones and the vegetables are soft, about 3 hours.

  • Strain the stock, discarding the solids. Measure out 4 cups of stock and freeze until the fat rises to the top, about 10 minutes. (Alternatively, pour into a fat separator, then pour the defatted juices into a large measuring cup and save the fat.) Reserve the remaining stock for another use.

  • To prepare gravy: Measure the fat separated from the stock; if you don’t have 1/4 cup, make up the difference with oil. Bring the 4 cups stock to a simmer in a medium saucepan. Heat the 1/4 cup fat in another medium saucepan over medium heat. Whisk in flour. Cook until foaming, 1 to 2 minutes. Pour in the hot stock and bring to a boil, whisking. Adjust heat to maintain a simmer and cook until the gravy coats the back of a spoon, about 5 minutes. Season with salt and pepper.

To make ahead

Refrigerate stock (Steps 1-4) for up to 4 days or freeze for up to 3 months. Refrigerate gravy (Step 5) for up to 3 days.


Silicone baking mat or parchment paper

Nutrition Facts

Serving Size:

1/4 cup gravy

Per Serving:

71 calories; fat 5g; cholesterol 8mg; sodium 243mg; carbohydrates 4g; protein 3g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 347IU; potassium 57mg.


Analysis note: After straining, stock has negligible calories, nutrients and sodium.

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