Go Back
Print Recipe
No ratings yet

Turkey Stock, Turkey Gravy

Good turkey gravy begins with good turkey stock. This is a silky, flavorful gravy.
Course: Gravy
Cuisine: American
Author: Angela Roberts


Turkey Stock Ingredients

  • 1 turkey neck 1 turkey butt, gizzards, heart (If you have them, no liver)
  • 1 chicken back or chicken necks can use turkey wings
  • 2 tablespoons avocado oil
  • Salt and freshly ground black pepper
  • 2 onions quartered
  • 2 carrots chopped in thirds
  • 3 stalks celery chopped in thirds
  • 1 teaspoon salt
  • 2 teaspoon pepper
  • 6 fresh sage leaves

Turkey Gravy Ingredients

  • Turkey stock and all the drippings from the turkey
  • 2-4 tablespoons flour (or see note to make grain free)
  • 1/2 cup ice cold water I/2 cup per two tablespoons flour


  • Roast turkey parts in oven for 45 minutes at 350.
  • Add chopped vegetables. Turn meat over and place over vegetables.
  • Continue to roast for 35 minutes.
  • Add turkey and vegetables and all pan drippings into 4 quarts of boiling water. Bring to simmer, and simmer for 2 hours on low heat.
  • Cool. Skim fat. Use immediately or make day before, refrigerate.
  • Heat stock on stove. You will will have about 1 quart. Stirring constantly, pour in 1/2 cup water mixed into a slurry with 2 tablespoons of flour. If you still need to thicken, repeat process, giving the gravy at least 10 minutes to thicken. If using xanthan gum, make slurry with 1/2 cup water.
  • Season with salt and pepper as needed.


Use Xanthan gum to replace flour. 1/2 teaspoon per 2 cups of liquid.