Foolproof Giblet Gravy

Recipe by Pinkytz
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 14
YIELD: 6-7 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Refrigerate.
  • 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.
  • Refrigerate.
  • 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.
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