Step 1: Gather and Prep

• Gather all ingredients: 2 tablespoons butter, 1 medium onion (or leek/shallots), turkey neck and giblets (no liver), 8 cups chicken broth, 3 herb sprigs, 1 bay leaf, turkey drippings, ½ cup flour, Worcestershire sauce, salt, pepper, and optional flavored butter.
• Have a degreasing cup, large saucepan, and fine-mesh sieve ready.

Tip: Start the broth when the turkey goes into the oven to save time.

Step 2: Make the Broth

• Melt 2 tablespoons butter in a large saucepan over medium-low heat.
• Add sliced onion (or leek/shallots) and turkey neck and giblets. Cook, stirring, until giblets are browned, about 15 minutes.
• Add 8 cups chicken broth, 3 sprigs of herbs (thyme, parsley, rosemary, and/or sage), and 1 bay leaf.
• Cover and simmer for about 2 hours while the turkey roasts.
• Strain the broth through a fine-mesh sieve into a bowl, keeping warm. Reserve neck and giblets if using in gravy.

Tip: Brown giblets well for deeper flavor; simmer gently to avoid reducing broth too much.

Step 3: Collect Drippings

• When the turkey is done, transfer it to a cutting board.
• Pour all pan drippings into a degreasing cup.
• Add ½ cup prepared broth to the roasting pan and scrape up browned bits with a wooden spoon (heat pan gently if bits are stuck).
• Add the bits and liquid to the degreasing cup.

Tip: Use a degreasing cup to easily separate fat; refrigerate briefly if fat doesn’t separate quickly.

Step 4: Make the Roux

• Let fat rise to the top of the degreasing cup. Spoon off ½ cup fat and transfer to a large saucepan over medium heat.
• Sprinkle in ½ cup flour and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.

Tip: Stir continuously to prevent burning; a light golden roux thickens best, while darker adds flavor but less thickening power.

Step 5: Finish the Gravy

• Gradually whisk in the hot broth (about 8 cups) to the roux, stirring constantly to prevent lumps.
• Pour in the dark roasting juices from the degreasing cup, discarding remaining fat.
• If using, chop giblets and shred neck meat; add to the gravy.
• Bring to a boil, then reduce to medium-low and simmer, whisking occasionally, until thickened, about 10 minutes.
• Add a dash of Worcestershire sauce and season with salt and pepper to taste.
• Stir in 2 tablespoons cold flavored butter (if using) for extra richness.

Tip: Add broth slowly while whisking for a smooth texture; taste and adjust seasoning at the end.

Step 6: Serve

• Strain through a fine-mesh sieve if lumpy or if giblets were added and you prefer a smoother gravy.
• Serve warm in a gravy boat, about ⅓-½ cup per serving, alongside turkey, mashed potatoes, or stuffing.

Tip: Keep gravy warm in a saucepan over low heat or a warmed gravy boat until serving.

Flavored Butter Instructions (Optional)

• Basic Butter: Whip 1 cup cold heavy cream on high speed for 3 minutes to make whipped cream, then 6 more minutes until butter separates. Strain through cheesecloth, squeezing out liquid. Shape into a log with parchment, chill, and slice.
• Pumpkin: Mash ¼ cup canned pumpkin, 1 stick softened butter, ¼ teaspoon orange zest, ½ teaspoon each sugar and pumpkin pie spice, and a pinch of salt.
• Spiced Cranberry: Simmer ½ cup cranberries, 1 tablespoon water, ¼ cup sugar, 1 strip lemon zest, 1 cinnamon stick, and 1 clove for 6-8 minutes. Discard zest, cinnamon, and clove; cool. Pulse with 1 stick softened butter and a pinch of salt.
• Bourbon-Raisin: Microwave ½ cup raisins with 1 tablespoon bourbon, covered, for 45 seconds; cool. Pulse with 1 stick softened butter, 1 tablespoon chopped chives, and a pinch of salt.
• Sage Brown Butter: Melt 1 stick butter over medium heat until browned. Add ¼ cup sage, fry for 30 seconds, drain, and chop. Mash with 1 stick softened butter and a pinch of salt.

Tip: Make flavored butter ahead; refrigerate for up to 1 week or freeze for 1 month.