Don’t let that turkey carcass go to waste, use it to make a turkey broth mixed with a few other ingredients to make an easy turkey gravy.Jump to Recipe
You all know I love making things from scratch whenever possible. And that’s just what we did with this turkey gravy. I made a whole turkey in the instant pot recently and used the carcass to make a delicious gravy. I’ve made a few other types of gravy recently (Brown Gravy, Southern Fried Chicken Gravy) but this was by far our favorite.
Since I don’t like to waste things until I’ve used them as much as possible, this was a great way to use the carcass from the cooked turkey. Justin helped me pull all of the meat off the bones, then I made gravy.
The only thing I don’t like about this is it takes a while, so it isn’t easy to make with the turkey. Since you need the bones, the turkey has to cook first. But, if you are making the turkey ahead of time, you can let this gravy simmer while you prepare everything else for the meal.
Step by Step
Gather your ingredients and chop all of the vegetables.
In a large stockpot, add the turkey bones, chicken broth, onion, carrot, celery, and garlic and bring to a boil. Reduce the heat to low and simmer until reduced by half, about 1 hour.
Strain the broth through a mesh strainer and discard the solids. NOTE: At this point, you have turkey broth. So if you aren’t looking to make gravy, you can save this broth for future use. Return the liquid to the pan and bring to a boil.
In a small bowl, whisk the flour and water together and mix into the broth. This will help to thicken the gravy.
Bring to a boil again and reduce to medium-low for 5 minutes, stirring occasionally. Stir in the salt and serve warm.
Let the leftover gravy cool to room temperature. Store in a sealed glass jar in the refrigerator for up to 3 days. You can also freeze the gravy for up to 3 months. To reheat, pour into a saucepan and heat over low, stirring often, until it returns to the same consistency. If your gravy was frozen, allow to thaw in the refrigerator for 1 day before reheating.
Originally Published On: October 5, 2020
- bones/carcass of one cooked turkey
- 8 cups chicken broth
- 1 yellow onion (chopped)
- 1 carrot (chopped)
- 2 stalks celery (chopped)
- 1 head garlic (halved crosswise)
- 6 tbsp flour
- 1/2 cup water
- 1/2 tsp salt
- In a large stockpot, add the turkey bones, chicken broth, onion, carrot, celery, and garlic and bring to a boil
- Reduce the heat to low and simmer until reduced by half, about 1 hour
- Strain the broth through a mesh strainer and discard the solids
- Return the liquid to the pan and bring to a boil
- In a small bowl, whisk the flour and water together and mix into the broth
- Bring to a boil again and reduce to medium-low for 5 minutes, stirring occasionally
- Stir in the salt and serve warm