Q:How do I make turkey gravy without lumps?

A:The secret is your cornstarch slurry. Whisk the cornstarch into cold water until it is completely smooth before you add it to the hot broth, then pour it in slowly while whisking.

Q: Can I make this turkey gravy without giblets?

A: Yes. If you would rather skip the giblets, use turkey or chicken broth in their place. You will still get a rich, flavorful gravy from your drippings.

Q: Can I use flour instead of cornstarch?

A: You can. Flour makes a more opaque, creamy gravy, while cornstarch keeps it clear and gluten free. Both taste wonderful, so use whatever your family loves.

Q: Can I make turkey gravy ahead of time?

A: Yes. Make your giblet broth a day early and keep it in the fridge. On the big day, add your drippings, bring it to a boil, and thicken with the slurry.

Homemade Turkey Gravy With Drippings (Easy)

Ingredients

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Giblets and neck from 1 turkey
4 cups water, for boiling the giblets
Pan drippings from 1 roasted turkey (about 1 to 2 cups)
3 tablespoons cornstarch
1/2 cup cold water
Salt and pepper, to taste

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Instructions

While the turkey roasts, boil the giblets and neck in water for about 30 minutes to make a broth.
Remove the turkey and pour the pan drippings into a larger saucepan.
Add the giblet broth to the drippings. Chop and add the giblets if you like. Bring to a gentle boil.
Whisk 3 tablespoons cornstarch into 1/2 cup cold water until smooth.
Slowly whisk the slurry into the boiling broth until the gravy thickens.
Season with salt and pepper and serve warm.

Notes

For more gravy, make a second small slurry of 1 tablespoon cornstarch to 3 tablespoons cold water and stir it in slowly.
To make it ahead, prepare the giblet broth up to one day in advance.
For a flour gravy, whisk 1/4 cup flour into the drippings before adding the broth for a more opaque finish.

Author: Susan Buonpane
Prep Time: 30 minutes
Cook Time: 10 minutes
Category: sauce
Method: Stovetop
Cuisine: American