Orange County (Nc That Is) Turkey Giblet Gravy

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10hrs 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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