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Andrew Zimmern's Turkey Gravy

3 cups
Jug of gravy being poured onto bowl of steaming mashed potatoes, studio shot
Ryan Benyi Photography / Getty Images
3 cups


  • Giblets from turkey
  • 1 large yellow onion, diced
  • 3 cups rich turkey or chicken stock
  • 3 tablespoons flour
  • 3 tablespoons butter
  • Salt & Pepper

Chef notes

Gravy is the unsung hero of Thanksgiving dinner. It adds flavor to bland dishes and can moisten up a dry bird. This gravy is rich, flavorful and super smooth. 



Preheat the oven to 325°F.


Place the turkey giblets and diced onion into the bottom of the same roasting pan as your turkey so that the drippings from your turkey will land on the onions. Place turkey breast side up on a roasting rack set inside the roasting pan. Transfer to oven and roast for 15 minutes per pound. After 2 hours, add 3 cups of stock to the bottom of the roasting pan to form the base of the gravy. This will prevent the onions and giblets from burning.


When turkey is done, place it onto a carving board to rest and tent with aluminum foil. While your turkey rests, make the gravy.


Scraping back and forth, remove the roasty-toasty bits that stuck to the roasting pan. Pour the contents of the roasting pan into a large measuring cup. Remove giblets and reserve to a plate. Skim off the fat. You should be left with about 4 cups of stock and drippings. It’s important to measure this to determine how much roux to make; if you are short, add more stock or water to equal 4 cups of liquid.


Add the 4 cups of stock and reserved giblets to a saucepan over medium heat. Bring to a strong simmer and cook until reduced by 25%. 


Next, make the roux. Place the butter and flour in another saucepan and cook for 3 minutes over medium heat, stirring frequently. Add the fortified stock to the roux, whisking constantly as you pour.


Continue simmering until thickened to ideal gravy consistency. Season with salt and pepper, and serve in a gravy boat. 

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