Maple-Whiskey Gravy

Maple-Whiskey Gravy
10 min
1h 20 min
12 servings

Whiskey and maple syrup take this turkey gravy to the next level. 



Turkey giblets and neck from 1 turkey (discard the liver)
cup turkey fat, from drippings plus more if needed
cup all-purpose flour, plus more if needed
cup whiskey
cups low-sodium chicken broth
cup pure maple syrup
Kosher salt and freshly ground black pepper


Step 1

Put the giblets and neck in a small saucepan of water over medium heat and bring to a boil. Turn the heat to medium low and simmer until the giblets are cooked, 45 minutes to 1 hour. Remove the giblets and neck, set aside and keep the water in the saucepan.

Step 2

In the turkey roasting pan (which should not have been cleaned!), add back 1/4 cup turkey fat. Sprinkle in the flour and whisk it into the fat to form a paste. If the paste is too thick or clumpy, add a little more fat. If it’s too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until deep golden brown.

Step 3

Turn off the heat and add the whiskey, then turn the heat back on and whisk it in. Pour in the chicken broth, whisking the whole time, then add the maple syrup. Allow it to cook and thicken for several minutes, whisking occasionally. If the gravy gets too thick or if it’s too salty, thin it with a little of the giblet water. If the gravy is too thin, just keep cooking until it thickens up. Taste, then add salt and plenty of black pepper. Chop the giblets and add them to the gravy. Remove as much of the neck meat as you can and add it to the gravy too. Serve immediately!

Rate Recipe

My rating for Maple-Whiskey Gravy