By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 6
53 cal · 20 min
Turkey Gravy
Recipe GLPR1f5ec579faad3f
A silky, rich gravy made with turkey broth and tender cooked giblets, perfect for serving alongside roasted turkey or poultry. This classic sauce is simple to prepare and brings deep, savory flavor to any holiday meal.
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Ingredients
2 tablespoons margarine or butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 cups low-sodium chicken or turkey broth
2 1/2 ounces cooked turkey giblets, chopped (about 1/2 cup)
Directions
Wash your hands thoroughly with soap and warm water before beginning to prepare the gravy.
Place the margarine or butter in a skillet and melt it over low heat, stirring gently until fully melted and smooth.
Add the flour and salt to the melted margarine, whisking together until well combined to form a smooth paste.
Continue cooking over low heat, stirring frequently, until the mixture becomes bubbly and begins to turn light golden, about 1 to 2 minutes.
Slowly pour the broth into the flour mixture while stirring constantly with a whisk to prevent lumps from forming and ensure a smooth consistency.
Reduce heat to low and simmer gently for 5 to 10 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.
Stir in the chopped cooked giblets, mixing them throughout the gravy evenly.
Heat for another 2 to 3 minutes over low heat, stirring gently, until the flavors are well blended and the gravy is heated through.
Transfer any leftover gravy to an airtight container and refrigerate within 2 hours of cooking. Store for up to 3 days.
Comments
This is a straightforward roux-and-broth gravy that every Charlotte grocer stocks year-round, making it genuinely accessible—margarine, flour, salt, and broth are pantry staples, and giblets come free with most whole turkeys. The 20-minute claim is honest for a broth-based gravy with no vegetable mirepoix, though you'll need giblets already simmered or on hand. At less than a dollar per serving, it's cheap enough for a holiday table, but the recipe lives or dies on how well you render the giblets beforehand and how carefully you whisk the roux; it's not fussy, but it rewards attention. This is a no-frill standard that works every time if you start with good broth and don't oversalt.
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