By Mary Berg
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


  • 6-1/2 cups (1540 milliliters) reduced-sodium chicken broth, divided
  • 1 small yellow onion, unpeeled and roughly chopped
  • Turkey neck and giblets
  • 3 sprigs thyme
  • Turkey drippings from roasting pan
  • 1/4 cup (30 grams) cornstarch
  • Kosher salt
  • Freshly ground black pepper


  1. Bring six cups (1420 milliliters) broth to a simmer in a medium pot with onion, neck and giblets and thyme. Cover pot and let simmer for two hours. Strain broth through a fine mesh strainer.  Skim all but 1/4 cup (60 milliliters) of fat off drippings in roasting pan, then add stock to roasting pan. Place roasting pan over medium heat and bring it to a simmer.
  2. In a small dish, whisk together cornstarch and remaining broth. While whisking gravy mixture, pour in cornstarch slurry. Continue to whisk and simmer until thick. Strain through a fine mesh strainer. Season with salt and pepper and serve.


Mary's Kitchen Crush Sundays at 7pm ET on CTV

FOLLOW Mary Berg

Bell Media Lifestyle Specialty Terms of Use Privacy Policy