Prep 25 mins
Cook 10 hrs 30 mins
The crowning touch for creamy Thanksgiving mashed taters & crispy-edged dressing! Long simmer until the neck & hock fall apart helps perfume the air as the turkey cooks. Getting the extra gizzards used to be a trip to the local supermarket - upon returning to NC I've learned to go to Whole Foods where many folks eschew the giblets when picking up their "free range" turkeys. I get them cheap & freeze extra for deeper in the winter pates & gravies! *Start this the night before Thanksgiving so the giblets can cool before making gravy - goal is to complete gravy while bird is resting before being carved***
- 2 lbs turkey giblets (heart, gizzards, liver, neck)
- 1 smoked ham hock
- 1 quart water
- 2 teaspoons kosher salt
- 2 onions, medium unpeeled
- 8 cloves
- 1⁄2 teaspoon ground nutmeg
- 2 celery ribs, rinsed but whole
- 1 carrot, split lengthwise
- 1⁄2 cup all-purpose flour (not self-rising)
- 2 cups pan drippings from turkey (at least 1/2 cup turkey grease or butter)
- 1 teaspoon fresh coarse ground black pepper
- Stud the UNPEELED onions with cloves.
- Rinse giblets & put in crockpot with ham hock, onions, carrot, celery, nutmeg, salt & water.
- Cook overnight (10hours) on low.
- Once cool, pick the tender but stringy meat from the neckbones & ham hock. Finely chop the livers, heart & gizzards. SAVE THE COOKING BROTH! Discard vegies, they are done.
- Combine the neck meat, ham hock meat & chopped gizzards. Refrigerate.
- In a separate container refrigerate broth until ready to complete the gravy.
- Don't worry if broth has jellied in the fridge, simply scoop out 1/2 cup increments to make gravy.
- Once turkey is done & pulled from oven, pull 1/2 cup turkey grease from pan (I use a fat separator to get turkey grease & pan juices) & put in large skillet.
- On medium heat, add 1/2 cup of flour & stir constantly until a nice peanut buttery brown roux develops. Don't walk away & burn it because this will make a bitter gravy.
- Add broth - initally 2 cups, preferably separated drippings from roasting pan, then 1/2 cup of broth at a time & simmer over medium heat until thickend to desired consistency.
- Add giblets & heat through.
- Season to taste with coarse ground black pepper & additional salt if desired. Place in warmed gravy boat & serve steaming hot alongside turkey, taters & stuffing. Enjoy! Happy Thanksgiving!