Recipe by Pinkytz
This is a really good tasting gravy and most of the work can be done before the turkey is finished. Anything to help reduce the last minute chaos of getting holiday dinners on the table. I got this from a 1991 issue of Woman's Day.
Top Review by petlover
I have never made gravy before and i always used store bought but this year I thought that I would have a go at it. I thought initially that the directions, for this recipes, looked too complex, however, I tried it. On the day of THanksgiving, while the turkey is roasting, I made the broth by cooking the turkey neck/giblets ( minus the liver-dont like it) with the chicken broth and wine. I cooked this for about 2 hours then I turned the stove off to cool the broth a bit. After cooling, I strained the broth and discarded everything else. ( we dont eat giblets) I made a roux with the butter and flour then, while constatnly whisking, I poured the broth into the roux. I then whicked away and let the gravy thicken up. I then added some dripping and gravy bits to it. This gravy came out great. The measurements are all aacurate and the recipe makes about 4-5 cups of wonderful tasty gravy. Since the gravy came out so awessome, i will be using this recipe again and again.hanks Pinkytz.
- turkey neck
- turkey giblets (refrigerate liver until needed)
- 6 cups chicken broth
- 2 large onions, sliced
- 1 cup carrot, sliced
- 1 cup dry white wine or 1 cup water
- 1⁄2 cup celery leaves
- 6 tablespoons butter, at room temperature
- 3⁄4 cup all-purpose flour
- turkey drippings
- salt and pepper
Directions See How It's Made
- Stage 1 MAKE BROTH.
- Up to 3 days ahead cut turkey neck and heart in half.
- Put into a large saucepan along with gizzard and remaining broth ingredients.
- Bring to a boil, reduce heat and simmer gently, uncovered, 1 1/2 hours.
- Add liver and simmer 30 minutes longer or until gizzard is very tender.
- Remove giblets to a cutting board.
- Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible.
- Discard vegetables.
- Add water to broth if needed, to make 6 cups.
- Chop giblets and neck meat.
- Stage 2 THICKEN BROTH.
- Mash butter and flour with a fork until blended to a paste. Break into 4 chunks.
- Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until blended.
- Whisk until thickened and boiling. Boil 3 minutes minutes longer to cook out any "floury" taste.
- Cover surface of gravy to keep skin from forming.
- Stage 3 FINISH GRAVY.
- After turkey is removed from roasting pan: Spoon fat off pan drippings and discard.
- Stir juices in pan (add up to 2°C water if juices have evaporated), scraping up brown bits on bottom of pan.
- Add no more than 2 cups of drippings to gravy or it will be too thin.
- Stir in giblets and neck meat.
- Heat and season to taste.