Perfect Gravy

Don't throw the drippings from your turkey's roasting pan out! They will turn this gravy into some next-level sauce.

by Matty Matheson
23 November 2017, 11:00am

Servings: 4-6
Prep: 10 minutes


juices from the turkey pan
roasted turkey neck
2 cups chicken stock
2 cups beef stock
3 sprigs fresh thyme
3 sprigs fresh sage
1 small handful fresh parsley
1 shallot, roughly chopped
salt and pepper, to taste


1. Remove your turkey from its pot and set it aside to rest. While it rests, make your gravy.

2. In a medium sized pot (or the pot you cooked your turkey in), add any juices from the turkey, the turkey neck (if you like), the chicken stock, beef stock, thyme, sage, parsley, and shallot. Bring to a boil over medium-high heat, then continue to cook until reduced by about half, stirring often. Strain the solids.