The Perfect Turkey Gravy

The Perfect Turkey Gravy

When we started organizing Granny’s big box of recipes, we found that a lot of them called for “grang.” Turkey grang, chicken grang, beef grang. We squinted at Granny’s beautiful cursive, googled grang, asked around. Nothing. Several recipes ended up in the “Grang” Pile and we decided to ignore them. We did find a very disgusting definition on Urbandictionary.com having to do with sweat- ewwwwww.

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But we were willing to give grang a try. We wondered if we could find it at a specialty market. Finally, a friend of Maddy’s looked at one of the recipes and said “grang?!” this recipe calls for TURKEY GRAVY! Turkey gravy! That makes a lot more sense than turkey grang.

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So today, I’m sharing Granny’s recipe for Turkey Gravy. I made this last week twice with my mom and we transformed it a little bit to be much easier for today’s home chef. This grang gravy is almost good enough to throw crackers on top of and call a soup. Chock full of veggies and rustic Thanksgiving flavors, Granny’s Turkey Gravy will be a hit of your thanksgiving table, rather than a last minute condiment. No specialty ingredients needed and certainly nothing even close to sweaty and gross.

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Turkey Gravy

Granny's awesome turkey gravy is good enough to eat by itself as a soup. It is sure to be the hit of your Thanksgiving table! Make ahead and freeze!

Ingredients
  • about 2 lbs turkey parts (Granny calls for giblets. We use bone-in legs)
  • 7 c chicken or turkey broth
  • 2 large onions, sliced
  • 1 1/2 c carrots, sliced
  • 1/2-1 c celery leaves
  • 6 T butter
  • 3/4 c flour
  • to taste salt and pepper
Instructions
  1. In a large stock pot, combine turkey, broth, and veggies, and bring to a boil. Simmer until the turkey is cooked. Time will vary depending on type of turkey parts (for our 2 lbs bone-in turkey legs, this took about 30-45 minutes).

  2. Remove turkey from broth. Remove skin, de-bone, and chop. Set aside. 

  3. Melt 6 T butter and add 3/4 c flour in a separate pot or skillet. Add broth as needed if mixture gets too thick and difficult to work with. 

  4. Remove veggies from the stock and puree them in a food processor. Keep the butter/flour mixture and pureed veggie mixture separate.

  5. With heat on low, alternately add flour mixture and veggie mixtures to the broth whisking vigorously until you reach desired consistency. We used all of the flour mixture and 2/3 of the veggie mixture.

  6. Add at least 1/2 c chopped turkey to the gravy. Gravy will continue to thicken as it cools.

Recipe Notes

This gravy can be made a few days ahead of time. It also freezes well.

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