The turkey may take centerstage on Thanksgiving but chefs say the real magic is in the gravy.
For the best gravy chefs say using the neck and giblets is a must and roasting provides a deep, rich flavor.
Chefs share other gravy-making secrets like using a wine, miso, fresh herbs and even tips for thickening.
Thanksgiving dinner is all about that juicy, golden brown roasted turkey. But for many households, it’s the one time of time of year they cook an entire bird, so it’s not surprising many struggle to get it right.
A turkey is very easy to overcook. Luckily, a dried-out turkey is nothing a bit of gravy can’t fix. In fact, for many (myself included), the gravy is what makes Thanksgiving dinner so special.
Gravy is simply made by thickening a well-seasoned stock. To better understand how to make the absolute best gravy, we reached out to five chefs to learn their secrets. While there are nearly as many ways to make gravy as there are to roast a turkey (and each chef has their own take, shared here), there is one thing all chefs said they do—take advantage of the included neck and giblets.
Chefs’ Must-Have Thanksgiving Gravy Ingredient
These chefs agree—the best gravy is made using the turkey’s neck and giblets. Wherever you buy your turkey, at the grocery store, farm or butcher shop, the package should include the neck and giblets, often in a package stuffed inside the turkey’s cavity. (You will likely need to partially thaw the bird to remove it.) The giblets are most often offal, aka organ meat, which may include the heart, gizzard and liver, all of which provide a robust and rich, almost metallic flavor thanks to their high iron content.
For Michael Handal, chef at the Institute of Culinary Education’s New York City campus, great gravy starts with the stock: “Lightly caramelizing the vegetables and turkey neck and adding herbs will enhance the stock, which brings those benefits to the gravy.” Handal makes stock by simmering the heart, gizzard, a bay leaf, sprigs of thyme and parsley, and a few whole black peppercorns in water for a couple of hours.
Julie Cablay, executive chef of Wild Onion Bistro & Bar at Hotel Citrine in Palo Alto, California, agrees: “The secret to my best Thanksgiving gravy is using a rich stock and the freshest ingredients, such as leftover turkey parts, aromatics, and herbs.”
Because the bird’s neck and giblets are used to make stock, the quality of the turkey itself matters, too. “When it comes to gravy, the flavor starts with the bird itself,” shares Mawa McQueen, chef at Michelin-recommended Mawa’s Kitchen in Aspen, Colorado, and Crepe Therapy Cafe in Boulder. “You need to purchase a good bird to get good gravy, period.” A good-quality, well-raised turkey, she says, “gives you richer, cleaner drippings to make the gravy.”
How to Make a Chef-Approved Thanksgiving Gravy
Great gravy isn’t just about the ingredients you use—it’s also about how you build the stock. “My go-to for Thanksgiving gravy starts with the roasting,” says Michael Erickson, chef at Spruce Farm & Fish in Boulder. “You have to build a little complexity and depth, and my favorite way to do that in a sauce is by adding roasted notes wherever you can.”
Angelo Caruso, owner and chef of Angelo’s Ristorante in Stoneham, Massachusetts, also starts gravy in the roasting pan: “I always line the roasting pan with a mix of celery, carrots, onions, whole shallots, whole garlic, peppercorns, the turkey neck and any extra parts that come with the bird. I place the turkey right on top of that base and roast everything together.”
Roasting the mirepoix, neck and giblets this way does a couple of things. First, the dry heat concentrates the flavor, developing natural sweetness in the carrots and onions, and enriching the meat on the neck and the offal. It also builds complexity—the roasted neck and giblets add a unique umami kick. “As the turkey cooks, the vegetables caramelize and become infused with the drippings, creating a rich, flavorful base for the gravy,” Caruso explains.
When the bird is finished roasting, let it rest, then scoop the vegetables, aromatics and turkey parts into the chicken or turkey stock. Pour in any leftover drippings from the pan. Simmer this mixture for an ultra-flavorful fortified stock.
This is similar to how McQueen makes her gravy. Once the giblets and neck are roasted, McQueen adds them to a high-quality stock. These roasted turkey parts add rich depth of flavor to the stock. Erikson agrees, adding, “Since most people roast their turkey whole, you won’t have bones to roast for stock. Instead, I roast the neck and giblets along with onions, celery, carrots and garlic. I cheat a bit, since I don’t have bones, by fortifying chicken stock with all the roasted turkey giblets and vegetables.”
More Chef-Inspired Turkey Gravy Tips
Aside from making a fortified stock with the roasted neck and giblets, the chefs have some other simple tips for making excellent gravy.
Other Flavor Boosters
Caruso recommends deglazing the roasting pan with a bit of wine and then straining the mixture for ultra-flavorful drippings.
To further boost the flavor, Christian Frangiadias, a James Beard-nominated chef at One by Spork in Pittsburgh, recommends adding fresh herbs like sage or thyme right at the end to keep the herbs vibrant. Also, you can build more umami with additional ingredients. “One standout secret ingredient to add is a bit of miso to taste,” Frangiadias says.
Consider adding some acid by way of white wine for a “slight hint of tartness and just a bit of sharp contrast to the gravy’s very rich and substantial presence,” Handal says. For acid with a touch of sweetness, Connor McNeil, executive chef at Joey Gerard’s – A Bartolotta Supper Club, recommends a splash of orange juice.
Thickening the Gravy
When thickening the gravy, you can make a simple roux by cooking equal parts butter and flour, or by adding flour to the fat from the bottom of the roasting pan. Caruso also recommends setting aside some of the natural pan juices, unthickened, for guests who prefer a lighter sauce.
Michael Hernandez, chef de cuisine at Corsair Kitchen & Bar at JW Marriott Miami Turnberry Resort & Spa, takes it a step further, sautéing diced onions until translucent, then building a roux with butter and flour before slowly adding the fortified turkey stock and cream. Hernandez simmers it until it coats the back of a spoon. “The final touch is to add butter to make the gravy shine.”
Our Expert Take
While the turkey takes center stage on Thanksgiving, chefs say the real magic is in the gravy—and it all starts with the neck and giblets. These often-overlooked parts infuse stock with deep, savory richness, transforming simple drippings into something extraordinary.
Roasting the neck, giblets and vegetables together builds caramelized flavor, while deglazing the pan with wine and adding fresh herbs or even a touch of miso or citrus can elevate the sauce even more. Whether thickened with a classic roux or finished with a pat of butter for shine, chef-approved gravy is all about layering flavor from start to finish—turning even a slightly dry turkey into a showstopper.
