For the Gravy Chef made in 2020, click here
Step-by-Step Thanksgiving Gravy Recipe
Hello friends today I have a traditional Thanksgiving Gravy Recipe that is as delicious as it is simple to make! It'll take your holiday feast to the next level! With simple techniques and a few key ingredients, I'll share with you how to create a luscious gravy that will elevate your Thanksgiving spread to new heights!
Recipe Video
Recipe Ingredients
- Approx. ¼ cup Clarified Butter, Butter Olive Oil or your favorite Cooking Oil
- 6 Turkey necks and giblets, legs, wings or any part of the turkey
- 2 or 3 large Onions, roughly chopped
- 2 or 3 Shallots, chopped into 4 to 5 pieces
- 8 to 10 Garlic cloves not chopped
- 2 cups White Wine Approx. Chef uses a Chardonnay, Sauvignon Blanc will also work
- 2 cups Approx. Celery roughly cut
- 2 cups Approx. Carrots roughly cut
- 4 to 6 springs of each Fresh Thyme, Sage and Rosemary roughly chopped stems and all.
- Flour to thicken
- 2 ounces of Cognac, optional
- Cornstarch diluted in water if needed at the end
- 2 to 3 ounces Sweet Butter, optional
Recipe Instructions
You can do it all in one pot or you can use a pot and a frying pan like the chef did in the video. To make things easier for you we wrote the recipe using only one pot.
- In a large sauce pot heat the clarified butter and when hot add the turkey parts and cook until very nice and golden brown. More color they have and more flavor you’ll have. After your finish with the turkey part remove them and set them aside. Another easy way to do this is to place all turkey parts in a preheat oven at 450°. Bake for 30 to 45 minutes or until all ingredients are Dark golden brown.
- In the same pot add a bit more clarified butter if needed it. When hot, add the onion cook until golden brown. Add the shallots and do the same thing. Add the garlic, when fragrant add your wine and let it reduce for a couple minutes and add your celery and carrot and all the herbs. Add the golden brown turkey part and enough stock to cover. Adjust your seasoning with salt pepper. Add enough Flour to thicken the gravy but not too thick right for now you can always thicken it at the end with corn starch if needed. Remember, it takes a little time for the flour to thicken.
- Adjust the heat to a very low heat and cook for 2 to 3 hours making sure you check every 15/20 minutes to avoid anything to attach at the bottom.
- Remove all solids with a large mesh strainer first and then strain the gravy into a fine mesh strainer. Adjust seasoning with salt and pepper.
- Add some butter at end when ready to serve if you like.
Pro-Tips
For the Laser Thermometer: click here
For the Butter Olive Oil: click here
Private Notes
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Yummy. Love your channel, and all your tops and tricks. I have always been a good cook bit, watching you has taken my skills to another level! Thank you so much for teaching us so much! I always said that it’s not rocket science too lol. It’s a lot of common sense. I live the way you tell us how to fix small mistakes when we get distracted. (It happens to everyone.) Tips on what is a key ingredient vs/ what is to taste and can be omitted or substituted. (Like using herbs we like best instead of exactly what you use.) You make cooking fun and easy, which it should be. But then there is the wow factor of both taste and presentation. Thank you 1000000 times over. I am a great cook now thanks to you! 😊
Chef J-P … I made this last night, and it exceeded my expectations. I wasn’t putting a man on the moon, but I was over the moon with how good it is.
Hello Chef: I’ve watched your. video numerous times and also looked at recipe above; I’m making this today and I know it will be amazing just as you described. I wanted to alert you that the recipe you have published above does not include the chicken stock, be it your own or storebought. Might want to update the printed recipe to include the chicken stock; love your material and always trying your recipes.
We love Chef Jean Pierre. Not only is he a world-class chef, but a sincere man with a gift for teaching and entertaining.
Chef Grandpa and my sous chef Grandma will once again be producing Thanksgiving dinner for the family. Thank you for this wonderful receipe. Making the gravy ahead of time will keep the morning from becoming too stressful.
This is wonderful. And my 20 diners were not slopping in the couch
Thank you, Chef Patricia!