Giblet Gravy
Patricia @ ButterYum
The next time you roast a turkey, make your own delicious gravy from the pan drippings and stock you made from the neck and giblets. I like to get a head start by making the stock the night before. Tip: the same basic recipe can be used to make gravy from any roast - just add chicken stock to whatever pan drippings you have.
Items used to make this recipe:
(affiliate links)
fat separator https://amzn.to/2r0SPzc
flat whisk https://amzn.to/33DV9cy
sieve https://amzn.to/35R2ual
Turkey Giblet Gravy
makes about 4 cups
Ingredients
For the Stock:
neck and giblets from turkey (I discard the liver)
1 tablespoon vegetable oil
1 carrot, peeled and chopped
1 onion, peeled and chopped
1 stalk celery, peeled and chopped
1 bay leaf
3 cups water
3 cups chicken stock (or more water)
For the Gravy:
4 tablespoons butter (or a combination of turkey drippings and butter)
4 tablespoons all purpose flour
pan drippings, strained and fat removed
enough stock added to the pan drippings to equal 4 cups
Directions
To make the stock:
In a 4-quart or larger saucepan, brown the turkey neck and giblets on all sides in a little vegetable oil (I like to discard the liver, but some people don’t mind using it).
Add the carrots, onion, celery, bay, water, and chicken stock; bring to a gentle boil for 1-2 hours.
Remove the neck and giblets; continue to simmer until reduced by half.
Strain and chill until the next day (or use right away).
To make the gravy:
Strain the pan drippings and remove fat.
Heat butter and flour in saucepan, whisking constantly until bubbly; continue whisking for 4 minutes.
Add 4 cups liquid (pan drippings and enough of the stock to equal 4 cups); whisk until mixture boils and thickens. Thin with more stock or thicken with more flour/butter (must reach boiling point to thicken).
Taste and season with salt and pepper before serving.