Real Turkey Gravy

    3 hours 35 minutes

    You can't beat this gravy recipe for taste and authenticity. Make the stock while your bird roasts; then as it rests prepare the gravy.

    8 people made this

    Serves: 10 

    • 500g giblets, neck and clipped wing tips from turkey
    • 2 carrots, roughly chopped
    • 1 stalk celery, roughly chopped
    • 6 cups (1.5 litres) water
    • 2 cups (500ml) chicken stock
    • 1 1/2 cups (375ml) turkey drippings from roasted turkey
    • 1/4 cup (30g) plain flour
    • 2 tablespoons tomato paste
    • 2 tablespoons blackcurrant jam
    • salt and ground black pepper to taste

    Preparation:15min  ›  Cook:3hours20min  ›  Ready in:3hours35min 

    1. While the turkey is roasting place the giblets, turkey neck and clipped turkey wing tips into a large saucepan with the carrots, celery, water and chicken stock. Bring to a boil over medium heat, skim off any foam that forms on the top, reduce heat to low and simmer the stock for 3 hours. Strain the stock, skim off the fat and set aside. There should be about 4 cups of stock.
    2. Skim off and discard all but 1/4 cup of the fat from the drippings in the roasting pan and place the roasting pan over medium heat. Whisk in the flour then cook and stir the flour mixture until it becomes pale golden brown, about 5 minutes.
    3. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes then whisk in the jam. Simmer for 10 more minutes. Season to taste with salt and black pepper.

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    Reviews in English (7)


    As the author of this recipe, I would like to point out that the stated 5 cup yield is a bit of a stretch. To ensure the full flavour is achieved it might be wise to not overly dilute. If possible use chicken stock rather than water should you decide to do so. Any extra liquid above what the recipe calls for should be added in small quantities. Taste as you go. I hope you like it. Enjoy!  -  13 Sep 2010  (Review from Allrecipes USA and Canada)


    This took a long time to make but it was so worth it. I made this for thanksgiving and it was a hit. I added shallots to the mix which made it less sweet. Very rich flavor and a darker gravy which is delish in my opinion.  -  30 Nov 2010  (Review from Allrecipes USA and Canada)


    Excellent. Substituted real chicken broth, tasted divine! Easy, too!  -  26 Nov 2010  (Review from Allrecipes USA and Canada)