No cornstarch, no chopped giblets, turkey drippings and the broth from cooking the giblets adn some onion, celery, bay leaf and some sage.
Thicken with flour, make a roux with some fat in the bottom of the roaster, add the broth and if necessary some stock from a box...or if youw ere smart, from some you froze.
No milk, and no chopped egg, and no cornstarch, just flour for thickener.

My auntie makes the gravy in the roaster with flour or starch and some kind of milk or cream, I think. My mother (and I after her) usually served pan juices rather than a thickened gravy.

I cook the giblets to make broth while the turkey roasts. While the bird rests on a platter, I use drippings to make a brown roux, add pan juices and the the giblet broth, salt, pepper and the chopped liver and neck meat. I usually eat the gizzard and heart while I'm cooking. One daughter-in-law's family does the hard boiled egg thing, the other serves box dressing and no gravy at all!!

That’s what I do, shielajoyce :-)

Like Lindac. Homemade roasted bone broth, made last week and in the freezer.

I use two big white onions, cut in half, cut side down as feet for the turkey to sit on in the roaster pan. A couple carrots. Adds a bit to the roasting juices. DH is the gravy maker. He usually starts a nice rich roux ahead of time with the stock.

I use the broth from my turkey, may or may not have the giblets in it. The broth is very flavorful so no added seasonings are needed. I mix some corn starch with cold water and stir it into the hot turkey broth and after it is cooked, stir in some Kitchen Bouquet. Very simple.

Sue

I make mine just like Marilyn_Sue!

I do mine like sheilajoyce. I usually make the stock ahead of time and supplement with the pan drippings. One of the stores here sells turkey wings around this time of year, but as of yesterday they didn't have any yet. Cheap and makes great stock!

Marcy, I'm with your mom!!! With the addition of onion and sage. And with Sheila joyce.

By the way, be sure to stir and cook the flour in the fat/drippings two minutes before adding the liquid.

My family always makes turkey gravy in the roasting pan with the drippings. Skim some of the fat. Stir in Wondra flour, salt and pepper and water or a bit of broth made with the giblets and neck boiled while the turkey roasted. I grill my turkey, so can't make gravy from the pan drippings. Instead, I make a rich turkey stock ahead of time using wings and, sometimes, drumsticks, along with the usual aromatics, and freeze it. The day before Thanksgiving, I brown a turkey thigh or two in some fat (usually olive oil), remove and set aside and then make a roux. I put the thighs back in along with some sprigs of thyme and a bay leaf and add the defrosted turkey stock along with pepper and salt to taste. I then cook this down by about half, strain it, refrigerate it and reheat it the next day for dinner. It's not pan gravy, but it's pretty good.

I use everything in the turkey pan, add cornstarch mixed with water and salt and pepper and pour that into the pan with the hot drippings and stir until it is gravy. If it is too thick, I add more water, if too thin, would add more cornstarch and water but it's enver too thin. You can taste the meat flavor in my gravy! That's how I make all meat gravy (as opposed to a cream gravy where I use flour and milk, half and half or cream).

I ate giblet stuffing once almost 50 years ago and have never touched giblets since. I simmer the neck with onion, celery, and fresh thyme to make stock. If I'm only making a turkey breast, I buy turkey wings and roast them to make drippings.

We always have 2. My wife makes an egg gravy with hard boiled eggs, chicken broth and cream of chicken soup. She and her family have that over the dressing and the leftovers on toast. I use the drippings from our oven roasted turkey, Wondra flour, turkey broth made from the neck and salt/pepper to taste.

Thanks mayflowers, how to make a small amount of drippings was a question of mine. I think I will try Bourdain's make ahead gravy soon. We'll travel on T-day and go to a midwest place of bland gravy with bits of egg (I think) in it. Now my evil twin wonders if I should take some good stuff with me...lol.

I do like Sheila, drippings , flour,salt and pepper but instead of plain water I simmer the giblets, celery ,bay leaf and onion in water and then discard everthing except the broth. I add some potato water if neccessary.

Just reporting, I tried the above mentioned recipe as a test batch and I'm glad I did. It's nice gravy that I froze for meatloaf or stew, but it's not the Turkey Gravy I'm used to. I will use a more traditional method similar to some of the above, using turkey stock.

My late mother and I (now my DD as well) take the roasting pan, remove all but a little of the grease, add just a tiny bit of flour and brown the roux, while stirring up all the bits of carmelized drippings in the pan. Then the broth and chopped giblets are added (broth is made form cooking giblets the day before). Cook it down a bit and that's it - no milk in this gravy. It's delicious!

I want to make a good gravy ahead and found what looks to be a good recipe. It calls for turkey wings which I have yet to find. I did however, find turkey stock at Walmart. Wonder if it's ok? Because I cook my turkey in an open pan and don't add any liquid, I don't get a lot of drippings though I do add water after the bird comes out and scrape anything left.

My mother always made it with flour and milk and it was indeed delicious. She made all gravy with milk and we were a gravy family. Never eggs though.

However, when I started cooking in my own place as an adult, I was reading many cookbooks and they all used broth, so that is what I have been doing for 30 years. but I still remember my mom's gravy!