Prep 1 hr
Cook 1 hr
This is a great change on Thanksgiving from normal, boring turkey gravy. It's worth the effort.
- turkey giblets (neck, heart, and gizzard)
- 1 medium carrot, thickly sliced
- 1 medium onion, thickly sliced
- 1 medium celery rib, thickly sliced
- 1⁄2 teaspoon salt
- 1 turkey liver (also found in giblets package)
- 3 tablespoons fat, from poultry drippings
- 3 tablespoons all-purpose flour
- 1⁄3 cup sherry wine
- In a three quart saucepan over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover.
- Heat to boiling. Reduce heat to low; cover and simmer for 45 minutes.
- Add liver and cook 15 minutes longer. Strain broth into a large bowl.
- Cover and keep in the refrigerator until needed.
- To make the gravy, remove the cooked turkey and roasting rack from the roasting pan.
- Pour the poultry dripping through a sieve into a 4-cup measuring cup.
- Add 1 cup giblet broth to the roasting pan and stir until crusty brown bits are loosened: pour the deglazed liquid/broth into the 4-cup measure.
- Let the mixture stand a few minutes until the fat rises to the top.
- Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2 quart or larger saucepan.
- Whisk flour and salt into heated fat and continue to cook and stir until the flour turns golden.
- Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
- Add remaining broth and enough water to the poultry drippings to equal 3½ cups.
- Gradually whisk in warm poultry drippings/broth mixture.
- Cook and stir until gravy boils and is slightly thick.
- Stir sherry into cooked gravy, reheat to simmering and serve.