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“From Gourmet magazine. This is the best turkey gravy I've had. I make it every Thanksgiving. I make this using made-from-scratch turkey giblet stock.”
4 cups

Ingredients Nutrition

  • roasting pan juices, s from a 14-16 lb roast turkey
  • unsalted butter, melted, add to turkey drippings to make 1/4 cup total
  • 4 cups hot turkey giblet stock
  • 14 cup flour
  • turkey giblets, cooked and minced (optional)
  • salt and pepper, to taste


  1. Pour pan juices into 1 qt glass measure (do not clean roasting pan).
  2. Skim off fat and keep separate from juices.
  3. If there is less than 1/4 cup of fat, add melted butter.
  4. Straddle roasting pan across 2 burners. Add 1 cup stock to pan. Deglaze by bringing to a boil over high heat and scrapping up browned bits.
  5. Add back into remaining 3 cups stock.
  6. Whisk together fat and flour in a 2 quart heavy saucepan.
  7. Cook roux over moderately low heat, whisking for 3 minutes.
  8. Add hot stock to roux in a fast, steady stream, whisking constantly to avoid lumps.
  9. Whisk in accumulated juices from turkey platter and minced heart and gizzard, if using.
  10. Simmer for 10 minutes, whisking occasionally.
  11. Season to taste with salt and pepper.

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