AgeRight Blog

Entrées & Sides

Herbed Pan Gravy


  • Turkey Giblets and Neck
  • 6 CUPS Water
  • 2-3 CUPS Chicken Broth, reduced-sodium
  • ¾ CUP Deglazing Liquid, such as White Wine
  • ¼ CUP All-Purpose Flour
  • 1 TBSP Fresh Herbs, (minced, choose your favorite herbs)
  • ¼ TSP Spice of Life
  • Ground Black pepper (to taste)



Place giblets (except liver), neck and water in a large saucepan. (Reserve the liver for another use or discard.) Bring to a boil over high heat. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain through a fine-mesh sieve.


  1. Remove turkey from the roasting pan.
  2. Pour pan juices into a large glass measuring cup and place in the freezer so the fat rises to the top, about 10 minutes. Skim the fat off with a spoon and discard (or use fat separator). Add the reserved giblet stock plus enough chicken broth so the combined liquids measure 5 cups total.
  3. Whisk ½ cup chicken broth and flour in a small bowl until smooth.
  4. Set the roasting pan over two burners on medium-high heat.
  5. Add deglazing liquid; scraping up the browned bits from the pan. Bring to a boil and cook until the liquid is reduced, about 3 minutes.
  6. Add the 5 cups of liquid from Step 2. Increase the heat to high and return to a boil, whisking often, until reduced to 2¾ cups, 8 to 12 minutes.
  7. Whisk the reserved broth and flour mixture into the roasting pan. Boil, whisking constantly, for 2 to 3 minutes.
  8. Remove from the heat and pour the gravy through a fine sieve into a large bowl. Stir in herbs. Taste and season with Spice of Life and pepper.

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