---
author: Brian Lagerstrom
source:
video: https://www.youtube.com/watch?v=vdH_3TWYpJI
hero: https://bsteph.imgix.net/turkey-gravy-copy.png
tags: [sauce, turkey, holiday]
draft: true
---

# Turkey Gravy


## Day Before

1. Use a sturdy knife or cleaver to break down (turkey neck & wings) into 3 pieces and cut the neck into similar-sized pieces.
2. Preheat oven to 450°F (230°C).
3. Place turkey parts, (150 g)[onion] (roughly chopped), (120 g)[celery] (roughly chopped), and (120 g)[carrot] (roughly chopped) on a sheet tray and roast for 20 minutes, or until nicely browned.
4. Transfer roasted bones and vegetables to a large saucepan.
5. Deglaze the sheet tray with (240g)[water], scraping up any browned bits (set the tray over low heat if needed to loosen the fond).
6. Pour the deglazing liquid into the saucepan.
7. Add (1500 g)[chicken stock], (3g)[fresh thyme], and (2–3)[bay leaves].
8. Bring to a simmer and cook for 45 minutes.
9. Strain and set the fortified stock aside.
10. In a clean saucepan, melt (115 g)[butter] over medium heat.
11. Whisk in (100g)[all-purpose flour] to make a smooth roux and cook for 1 minute.
12. Gradually whisk in the strained stock, stirring constantly to prevent lumps.
13. Simmer 5–10 minutes, stirring often, until thickened enough to coat the back of a spoon.
14. **Do not salt yet** — you’ll adjust once drippings are added.
15. Allow to cool, then refrigerate.

## Day of

1. When ready to serve, reheat the gravy base and whisk in turkey drippings to taste.
2. Drippings add depth and salt, so add gradually and stop before it becomes too salty.
3. Simmer over medium to medium-high heat, stirring often, until it reaches desired thickness.
4. For a smoother finish, strain before serving.

Save yourself some time and mess on the big day and make the gravy base (pre-drippings) a day or two before Thanksgiving while your turkey is brining. This way all you have to do is reheat the gravy, add drippings, and simmer‘til the desired thickness is reached.