She Strengthens

Elevate Your Holiday Meal with a Rich and Savory Gravy

When it comes to the perfect holiday meal, the gravy can make all the difference. This recipe yields a rich, savory gravy that’s sure to impress your guests. And the best part? It’s surprisingly easy to make.

A Flavorful Twist on Traditional Gravy

This recipe was designed to pair perfectly with our Fried Turkey with Southern Rub, but it’s also delicious alongside a traditional roasted turkey. By browning the neck and giblets, we’re able to infuse the gravy with a deep, turkey flavor that’s simply irresistible.

Using the Right Ingredients

For this recipe, it’s essential to use real Kentucky bourbon. The hint of sweetness it adds is undeniable, and the alcohol won’t overpower the other flavors. While turkey stock makes the best gravy, it’s not always easy to find. Don’t worry – we’ve tested this recipe with chicken broth, and the results are still delicious.

Tips and Tricks

Before you start, be sure to pat the turkey neck and giblets dry with paper towels. This will help them brown more evenly in the pot. Also, don’t waste those pan drippings! If you’re serving this gravy alongside a roasted turkey, stir them in when you add the chicken broth.

The Recipe

Yield: 5 cups
Difficulty: Easy
Total Time: 1 hour 15 minutes
Active Time: 30 minutes

Ingredients:

• Reserved neck and giblets from your turkey
• 8 tablespoons all-purpose flour
• 6 tablespoons peanut or canola oil
• 2 medium yellow onions, peeled and coarsely chopped
• 2 celery stalks, coarsely chopped
• 2 carrots, coarsely chopped
• 8 cups turkey stock or low-sodium chicken broth (2 quarts)
• 3/4 cup bourbon
• 2 bay leaves
• 8 fresh sage leaves
• 2/3 cup heavy cream

Step-by-Step Instructions

1. Prepare the Turkey Neck and Giblets
   Pat the turkey neck and giblets dry with paper towels. Place them in a large mixing bowl, and season with salt and freshly ground black pepper. Add 2 tablespoons of flour and toss to coat.

2. Brown the Turkey Neck and Giblets
   Heat a large pot or Dutch oven over medium-high heat and add 3 tablespoons of oil. When it shimmers, place the turkey neck and giblets in the pot; brown them well on all sides, about 6 minutes. Remove the browned items to a large plate and set aside.

3. Sauté the Vegetables
   Pour excess oil from the pot and discard, but do not clean the pot. Return the pot to the stove over medium heat. Add the remaining 3 tablespoons oil to the pot. When hot, add the onion, celery, and carrots to the pot with a pinch of salt and some freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened and just browning around the edges, about 15 minutes.

4. Add the Chicken Broth and Bourbon
   Sprinkle the remaining 6 tablespoons flour over the vegetables and stir until well incorporated. Cook about 2 minutes more, stirring occasionally. Add the hot chicken broth to the pot, stirring constantly and scraping up any browned bits that have adhered to the bottom with a wooden spoon. Turn off the heat and stir in 1/2 cup of the bourbon, the bay leaves, and the sage.

5. Simmer the Gravy
   Place the reserved neck and giblets in the pot. Turn the stove back on and bring the mixture to a boil over medium-high heat, reduce the heat to medium-low, and simmer uncovered, stirring occasionally, until the gravy is reduced and thickened and no raw flour flavor remains, 30 minutes to 1 hour.

6. Strain and Serve
   Strain the gravy through a fine mesh strainer into a medium saucepan. Stir in the cream and remaining 1/4 cup bourbon, then return to the stove over medium heat to rewarm. Season with salt and freshly ground black pepper. Serve hot alongside your holiday meal.