Gravy para pavo (turkey gravy) is a sauce made from the pan drippings of a roasted turkey, stock, and a thickener like flour, then served with roasted turkey and other holiday foods.
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It can also be made with other ingredients like giblets, vegetables, or a base mix, and can be prepared on the stovetop.
Gravy para Pavo (Homemade Turkey Gravy) is a rich, flavorful sauce made with real turkey drippings, broth, and vegetables.
It's smooth, savory, and the perfect finishing touch for Thanksgiving or any holiday meal.
The secret is slowly simmering the turkey neck, giblets, and trimmings to create a deep, golden base for the roux.
In this version, I use the turkey's extra skin and fat for natural flavor-no stock cubes needed.
The result is a silky, roasted gravy that pairs perfectly with turkey, mashed potatoes, or stuffing.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Turkey neck, giblets, and trimmings: These parts add deep, savory flavor and natural richness to the gravy base-nothing goes to waste.
- Broth: Serves as the foundation of the gravy, helping extract flavor from the turkey pieces while adding body.
- Onion, carrot, and celery: Classic aromatics that build complexity and balance the meaty flavor with a touch of sweetness.
- Fresh herbs (parsley, thyme, sage, rosemary): Infuse the stock with a fresh, earthy aroma.
- Garlic: Enhances the savory depth of the gravy.
- Wine: Used to deglaze the pot and lift all those flavorful browned bits (fond) for a richer taste.
- Butter and flour: Combined to make a roux, which thickens the gravy and gives it a smooth, velvety texture.
- Salt and pepper: Simple seasonings that bring all the flavors together.
- Turkey drippings (optional): Add extra depth and a true roasted flavor to the finished gravy.
How to Make Gravy para Pavo
Note: Full instructions are provided in the recipe card below.
- Simmer the turkey neck, giblets, and trimmings with broth until browned and flavorful.
- Add onion, carrot, celery, herbs, garlic, salt, and pepper; cook until softened.
- Deglaze with wine, then add more broth and simmer for 1 hour. Strain and discard solids.
- Make a roux by cooking butter and flour until golden brown.
- Gradually whisk in the strained stock; simmer until thickened.
- Stir in turkey drippings, if using, and season with salt and pepper.
- Serve warm or refrigerate/freeze for later use.
Hint: For the richest flavor, let the turkey parts brown well before adding the vegetables-those browned bits at the bottom of the pot (fond) are what give the gravy its deep, savory taste.
Storage, Make Ahead, & Freezing
Storage: Keep the cooled gravy in an airtight container in the refrigerator for up to 3 days. Reheat slowly over medium-low heat, stirring often until hot and smooth.
Make Ahead: You can prepare the gravy up to 2 days in advance. Store it in the fridge, then warm it gently before serving. Add a little broth or water if it thickens too much.
Freezing: Freeze the gravy for up to 2 weeks in a freezer-safe container or resealable bag. Thaw overnight in the refrigerator and reheat gently, whisking in a bit of broth or water to restore its silky texture.
Camila's Tips & Variations
- Roast the trimmings first: For an even deeper, roasted flavor, brown the turkey neck, giblets, and trimmings in the oven before simmering.
- No wine? No problem: Replace it with extra broth and a splash of apple cider vinegar or lemon juice for brightness.
- Add umami: Stir in a dash of soy sauce or Worcestershire sauce to enhance the savory notes.
- Smooth texture: For ultra-silky gravy, blend it after straining or pass it through a fine sieve twice.
- Flavor boost: Mix in a spoonful of roasted garlic or caramelized onion puree for a subtle twist.
- Vegetarian version: Skip the turkey parts and use vegetable broth with mushrooms and herbs for a rich, meat-free gravy.
Frequently Asked Questions
Can I make this gravy without giblets?
Yes! Simply use turkey wings, neck, or even chicken parts to build flavor. You can also make a quick version using just broth and butter for a lighter taste.
Can I use the liver in the giblet pack?
No. The liver can make the gravy bitter, so it's best to leave it out. Use only the neck, heart, and gizzard for the stock.
What if my turkey doesn't have much extra skin or fat?
If that's the case, trim off the tail, cut it into smaller pieces, and use it instead. It will add richness and body to the gravy.
How can I adjust the consistency?
You can easily customize it-simmer longer for a thicker gravy or add a bit more broth for a thinner texture.
When should I add turkey drippings?
Drippings enhance the flavor and can be added when you whisk the stock into the roux or later during reheating.
Looking for more holiday inspiration?
Check out our Dry Brine Turkey Recipe - it pairs well with this homemade gravy.
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Recipe
Gravy para Pavo
Equipment
- Large Dutch Oven or heavy Pot
- Wooden spoon or spatula
- Kitchen shears (for trimming turkey parts)
- Heatproof bowl or container for stock
- Airtight containers (for storing or freezing gravy)
Ingredients
- 6 cups chicken broth , divided, plus extra as needed
- Reserved turkey neck and giblets
- Reserved turkey trimmings , cut into 1-inch pieces (⅓ cup)
- 1 medium yellow onion , chopped
- 1 medium carrot , chopped
- 1 celery rib , chopped
- 8 sprigs fresh parsley
- 2 sprigs fresh thyme
- 2 sprigs fresh sage
- 2 sprigs fresh rosemary
- 2 garlic cloves , peeled
- ½ teaspoon pepper
- ¼ teaspoon kosher salt
- ⅓ cup dry white wine
- 4 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- ¼ cup defatted turkey drippings (optional)
Instructions
- Bring 2 cups of broth to a simmer in a large Dutch oven along with the reserved turkey neck, giblets, and trimmings.
- Cook over high heat, stirring occasionally and adjusting the heat to maintain a steady simmer, until the liquid has evaporated and the trimmings begin to sizzle, about 20 minutes.
- Continue cooking, stirring often, until the bottom of the pot develops a rich brown layer, 2 to 4 minutes more.
- Lower the heat to medium-high and add the chopped onion, carrot, celery, parsley, thyme, sage, rosemary, garlic, salt, and pepper.
- Cook, stirring, until the onion softens and becomes translucent, 8 to 10 minutes. Pour in the wine and stir, scraping up any browned bits from the bottom of the pot.
- Add the remaining 4 cups of broth and bring to a simmer again. Reduce the heat to medium-low, cover, and let it cook gently for about 1 hour.
- Strain the mixture through a fine-mesh sieve into a large bowl and discard the solids. You should end up with about 3½ to 4 cups of stock, which can be refrigerated for up to 2 days.
- Melt the butter in a medium saucepan over medium heat, then stir in the flour. Raise the heat slightly and cook, stirring constantly, until the mixture turns a deep golden brown, about 5 to 8 minutes. Lower the heat and slowly whisk in the strained stock until smooth.
- Bring back to a simmer over medium-high heat and cook until thickened, about 5 minutes. Stir in any turkey drippings if using, adjusting the consistency with more broth as needed-season with salt and pepper to taste.
- The gravy can be refrigerated for up to 3 days or frozen for 2 weeks. Reheat gently over medium-low heat, stirring occasionally before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
