🦃 Traditional Turkey Gravy (with Quick Stovetop Organ Broth)

This is the way gravy was always made before boxed broths, seed oils, and flavor packets took over. You simmer the turkey organs with simple aromatics, build a deeply savory broth in under an hour, whisk it into your pan juices, and finish with just enough butter to make it silky.
It tastes rich, but doesn’t sit heavy — exactly how traditional gravy should be.

Ingredients

Quick Organ Broth

• Neck + giblets from your seed-oil-free turkey

• 1 small carrot, chopped

• 1 celery stalk, chopped

• 1 small onion, quartered

• 1–2 garlic cloves, smashed (optional)

• 1 bay leaf

• 6 cups water

• Salt + pepper to taste

Gravy Base

• Turkey pan drippings (whatever amount you naturally have)

• 2–3 tbsp sourdough starter OR arrowroot powder if needed

• 2–3 cups organ broth (from above)

• 1–2 tbsp butter (just enough for that glossy, traditional finish)

• Salt + pepper to taste

• Optional: splash of white wine or lemon juice for brightness

• Optional: minced fresh herbs (thyme, parsley, sage)

Instructions

1. Make the Organ Broth

1. Add the turkey neck, giblets, carrot, celery, onion, garlic, bay leaf, and water to a medium pot.

2. Bring to a boil, then reduce heat and simmer 45–60 minutes.

3. Skim any foam.

4. Strain and reserve the broth.

5. Chop the liver/heart finely if you want to blend them into the finished gravy for extra flavor (old-school style).

This broth is insanely flavorful and makes the gravy taste like it cooked all day.

2. Make the Gravy

1. After roasting your turkey, pour the pan drippings into a measuring cup.

2. Skim off excess fat if needed — leave a little for flavor.

3. Place the roasting pan on the stovetop over medium heat (or use a skillet).

4. Add the drippings back in and whisk in 2–3 tbsp flour to form a loose roux.

   • Cook 2–3 minutes until it smells toasty.

5. Slowly whisk in 2–3 cups of your organ broth, letting it thicken as it heats.

6. Simmer 5–10 minutes until silky.

7. Stir in 1–2 tbsp butter to finish.

8. Salt and pepper to taste.

9. Blend in chopped giblets or herbs if you love it rustic.

Notes

• Arrowroot works if you want a gluten-free gravy, but add it at the end with a quick simmer (it gets weird if boiled too long).

• If you like it extra glossy, whisk in an extra ½ tbsp butter at the end — that’s literally all traditional gravy needs to taste rich.

• If it gets too thick, splash in more broth or water.

• If it’s too thin, simmer a few minutes longer or whisk in a tiny slurry of flour + broth.

Optional Add-Ins

• Squeeze of lemon for brightness

• Splash of wine for depth

• Fresh thyme or sage minced finely

• A teaspoon of honey if you want a slightly sweeter, more old-fashioned flavor