Recipe by Faith Durand
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • For Turkey Broth, preheat oven to 400°F. Place celery, carrots, and onions in a roasting pan; add 2 tablespoons melted butter and toss to coat. Top vegetables with turkey. Roast turkey pieces and vegetables uncovered, for 1 hour. Remove turkey and vegetables to an 8-quart pot. Stir wine into hot roasting pan; scrape up browned bits. Add to pot with turkey. Add 8 cups water to the pot; add peppercorns and bay leaves. Bring water to boiling; reduce heat and simmer, covered, for 1 hour. Use a slotted spoon to remove turkey and vegetables from broth*. Strain broth through a fine mesh sieve, discarding solids. Measure 6 cups broth. Cover and chill any remaining broth for another use.

  • Melt 1/2 cup butter in a 4-quart pot over medium heat. When it foams up, add the flour and whisk until smooth. Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until it darkens into deep caramel color. Remove from heat. Carefully stir in broth (mixture may spatter). Cool gravy mixture; transfer to freezer containers. Seal, label, and freeze for up to 1 month.

  • Thaw overnight in fridge. Reheat in a large saucepan over medium heat, stirring occasionally. In a small bowl stir together the cornstarch and cold water. Add to gravy mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add 1 cup turkey drippings from freshly-cooked turkey, if desired. Season to taste with salt and pepper. Stir in marjoram leaves before serving.


Remove turkey from bones and reserve for another use, if desired.

Nutrition Facts

67 calories; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 16 mg cholesterol; 53 mg sodium. 28 mg potassium; 4 g carbohydrates; 0 g fiber; 0 g sugar; 1 g protein; 0 g trans fatty acid; 257 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 6 mcg folate; 0 mcg vitamin b12; 3 mg calcium; 0 mg iron;

Reviews (2)

3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
If you put broth in refrigerator, you can skim fat off. I did not freeze immediately because I was 3 weeks behind the schedule BHG had to help with making all the recipes ahead in NOV 2014 issue. Kept broth in fridge for three days, then cooked as directed on Thanksgiving day. Let me just say making this ahead tortured my family because if anything smells like Thanksgiving, it is this roasting in oven! I just felt it should have alot more flavor than it did, it smelled wonderful-did not taste as good as it smelled.
Rating: Unrated
about to make this "early bird gravy" Am I missing something, no where does it say I will need to skim fat after roasting turkey parts and veggies? Won't 5lbs of turkey legs render a lot of fat? Sounds like I will end up with 6 cups of greasy broth! Help!