Silky Holiday Magic: Michael Symon’s Crowd-Pleasing Turkey Gravy Recipe

Michael Symon’s turkey gravy transforms mundane holiday meals into extraordinary culinary experiences.

Professional chefs know the magic of turning simple pan drippings into liquid silk.

Whisking with precision prevents lumpy textures, showcasing true cooking mastery.

This velvety sauce captures the warmth of family gatherings and festive traditions.

Each spoonful whispers stories of comfort and celebration, blending robust flavors that dance across your palate.

Layered with depth and richness, the gravy elevates roasted meats from ordinary to sublime.

You’ll want to drizzle this golden elixir over everything on your plate, making every bite a gourmet moment.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: 100 kcal

Servings: 4

Michael Symon’s Turkey Gravy: What to Use

• Turkey Neck: Select fresh, plump neck with minimal discoloration for rich flavor.
• Heart: Choose firm, clean organ meat without bruising or dark spots.
• Gizzards: Look for smooth, intact gizzards without excessive fat or blemishes.
• Liver: High-quality liver should appear smooth and uniform in color.

• All-Purpose Flour: Sift to remove lumps and ensure smooth roux texture.
• Chicken Broth: Select low-sodium version to control salt level during cooking.

• Salt: Use kosher or sea salt for balanced, clean seasoning profile.
• Black Pepper: Freshly ground provides more vibrant, intense flavor compared to pre-ground.

Utensils for Michael Symon’s Turkey Gravy

• Saucepan: Large, deep cooking pot perfect for simmering giblets and making gravy.
• Slotted Spoon: Handy tool for removing giblets from broth without splashing.
• Whisk: Essential for blending flour and drippings smoothly without lumps.
• Measuring Cups: Helps ensure precise liquid and flour quantities.
• Bowl: Useful for collecting and separating turkey drippings.
• Cutting Board: Needed for chopping giblet meat into small pieces.
• Sharp Knife: Helps finely dice giblet meat for mixing into gravy.
• Wooden Spoon: Great for stirring gravy and preventing sticking.

Instructions for Cooking Turkey Gravy

• Brew Flavor Foundation

Simmer turkey neck and giblets in water for one hour, creating a rich broth that will boost your gravy’s depth. Remove and set aside meat, discarding liver.

• Capture Golden Drippings

After roasting turkey, collect pan drippings and let liquid settle. Gently skim excess fat, preserving the concentrated turkey essence.

• Craft Silky Roux

Whisk drippings with flour in a saucepan over medium heat, stirring constantly until the mixture transforms into a golden, velvety base that will thicken your gravy perfectly.

• Build Liquid Layers

Gradually blend chicken broth and additional drippings into the roux, whisking continuously for several minutes until the gravy reaches a luxurious, smooth consistency.

• Elevate With Giblet Goodness

Finely chop reserved giblet meat and fold into the gravy. Adjust thickness using reserved broth if needed, creating a rich, hearty sauce that celebrates every part of the turkey.

• Final Flourish

Season with salt and pepper, stirring to distribute flavors evenly. Serve steaming hot alongside your beautifully roasted turkey, transforming a classic dish into a memorable feast.

Symon’s Tips for Rich Turkey Gravy

• Boost Gravy Flavor: Chop giblets extra fine for a subtle, rich undertone that blends seamlessly into the sauce without overpowering other flavors.
• Customize Consistency: Control thickness by gradually adding giblet broth or chicken stock, whisking constantly to achieve your ideal smooth texture.
• Reduce Fat Content: Let drippings settle completely before skimming, removing excess grease for a lighter, more refined gravy that feels less heavy on the palate.
• Make-Ahead Magic: Prepare giblet broth and gravy base a day before serving, storing in an airtight container to let flavors develop and intensify overnight, then reheat gently before your meal.

Serving Michael Symon’s Turkey Gravy

• Serve Atop Roasted Turkey: Ladle the rich, velvety gravy generously over sliced turkey, creating a mouthwatering cascade of flavor that enhances every bite.
• Pair with Classic Sides: Complement the gravy with traditional holiday dishes like mashed potatoes, stuffing, or roasted vegetables, allowing the sauce to tie the entire meal together.
• Elevate Leftover Sandwiches: Transform next-day turkey sandwiches by drizzling this homemade gravy over the meat, adding extra moisture and depth to your post-holiday meals.
• Create Dipping Station: Serve gravy in a warm gravy boat or small individual ramekins, letting guests customize their plate with extra spoonfuls of this delectable sauce.

Storing and Reheating Michael Symon’s Gravy

• Maximize Turkey Gravy Freshness: Store leftover gravy in an airtight container in the refrigerator for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Freeze Like a Pro: Pour cooled gravy into freezer-safe containers, leaving a small space at the top for expansion. Frozen gravy maintains quality for 2-3 months when properly sealed.
• Reheat with Care: Gently warm gravy in a saucepan over low heat, stirring frequently. Add a splash of chicken broth to restore original consistency if it becomes too thick during reheating.
• Prevent Waste Wisely: Check gravy for any signs of spoilage before serving. Discard if you notice an off smell, unusual color, or mold development. Always prioritize food safety when storing and reheating.

Silky Michael Symon Turkey Gravy Recipe

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4.6 from 18 reviews

• Total Time: 1 hour 20 minutes
• Yield: 4 1x

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Description

Rich and velvety michael symon turkey gravy elevates holiday meals with deep, savory flavors. Home cooks can master this classic sauce using pan drippings, stock, and expert whisking techniques for silky smooth results.

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Ingredients

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• 1 serving giblets and neck of uncooked turkey, optional
• 1 serving pepper, to taste
• 1 serving salt, to taste
• 1 serving drippings from roasted turkey
• ½ cup (60 g) all-purpose flour
• 4 cups (960 ml) low-sodium chicken broth (or turkey or vegetable broth)

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Instructions

1. Giblet Preparation: Clean turkey giblets and separate neck, heart, gizzards, and liver. Transfer to a medium saucepan, cover with cold water, and bring to a rolling boil. Reduce heat and simmer for 60 minutes until tender.
2. Giblet Processing: Remove giblets with a slotted spoon, reserving cooking liquid. Finely chop neck and heart meat, discarding liver.
3. Drippings Management: After roasting turkey, collect pan drippings in a large bowl. Allow fat to separate naturally, then skim off majority of surface fat, preserving flavorful liquid base.
4. Roux Creation: In a clean saucepan, whisk drippings with flour to develop a smooth, lump-free roux. Cook over medium heat, stirring continuously until golden-brown with a nutty aroma.
5. Liquid Integration: Gradually incorporate chicken broth and reserved drippings, whisking consistently to prevent lumps. Simmer for 5-8 minutes, stirring frequently, until gravy reaches a thick, luxurious consistency.
6. Flavor Enhancement: Fold in chopped giblet meat, adjusting gravy thickness with reserved giblet broth if needed. Season with kosher salt and freshly ground black pepper, tasting and adjusting to achieve a perfectly balanced flavor profile.

Notes

• Prep Giblets Carefully: Clean and separate turkey giblets thoroughly to ensure a clean, high-quality base for your gravy.
• Simmer Slowly: Gentle, low-heat cooking extracts maximum flavor from giblets without toughening the meat.
• Manage Fat Wisely: Allow drippings to rest and naturally separate, skimming excess fat for a rich, clean-tasting gravy.
• Watch Roux Color: Cook roux until golden-brown with a nutty aroma, which develops deeper flavor and prevents raw flour taste.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dinner, Snacks
• Method: Boiling, Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 100
• Sugar: 0g
• Sodium: 400mg
• Fat: 2g
• Saturated Fat: 0.5g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 10mg