This Homemade Turkey Gravy is very easy and quick to make ahead and perfect to store for any upcoming festivities or daily meal preparation. My gravy is not made from a baked turkey pan dripping, but a cooked and healthier way.
For my African folk, this is not turkey stew…lol! I got y’all and I am no better either differencing Gravy and Stew. Because back home, a gravy will be referred to as “sauce” and a stew is known as “gravy.” This is the complete opposite here in the States and I found it so hilarious growing up in my teen years in America.
Now my comparison of the African and American cuisine reference of “Gravy” is well understood 😊. So, a gravy is a sauce made from meat juices, usually combined with a liquid such as chicken or beef broth, wine or milk and thickened with flour or cornstarch. While, the word “sauce” is a thick liquid served with food to make our food more appetizing. Although gravy, in America, refers to a sauce made from meat drippings, the word is thought to have come from the comes from the Old French word grané, which was turned into the Middle English gravé. This may have been the result of someone simply misreading the word grané…very interesting indeed!
Gravy comes in a variety of colors as well, brown or white. A brown gravy is made from meat fat and is usually made from adding water or broth along with flour or cornstarch. White gravy is made by adding milk or cream to meat drippings with butter and flour or cornstarch.
Beside turkey or chicken, this gravy can be eaten with biscuits, hot sandwiches and used as an ingredient for other meals with meatballs, soup, salad, casserole and one-dish meals. For storage, homemade turkey gravy can be stored for 2 days in the refrigerator. When reheating homemade turkey gravy, always bring the gravy to a rolling boil before serving. To further extend the shelf life of turkey gravy, freeze it; freeze in covered airtight containers or heavy-duty freezer bags.
Ok, let’s go and cook my friends…
Homemade Turkey Gravy
Ingredients
- 1 turkey neck (substitute for chicken or turkey wings)
- 1½ cups small carrots
- 3 celery stalks chopped
- 1 small onion chopped
- 4 cloves garlic smashed
- 6 cups water
- 5 tbsps. butter
- ⅓ cup flour
- 1 tsp apple cider vinegar (optional)
- seasoned salt and black pepper to taste
Instructions
- On medium heat, add water, turkey neck, carrots, celery, onion, garlic, seasoned salt, black pepper and parboil on stovetop covered for 40 minutes. You should have about 4 cups of stock.
- Strain the stock into a bowl, set aside cooked turkey neck, carrots, celery, onion and garlic.
- Carve out turkey meat from the neckbone, blend turkey meat, carrots, celery, onion and garlic using a food processor.
- Heat a large sauce pan on medium-high heat, add butter and let it melt. Whisk flour and cook for 30 seconds. Whisk in blended turkey stock and vinegar.
- Bring to a boil then reduce heat and simmer until thickened. Turn off the heat, sauce will thicken more once it starts to cool down.
Notes
- If gravy is very thick, add few tablespoons of water until you get your desired consistency.
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