Sherried Turkey Gravy

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READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • turkey giblets (neck, heart, and gizzard)
  • 1
    medium carrot, thickly sliced
  • 1
    medium onion, thickly sliced
  • 1
    medium celery rib, thickly sliced
  • 12
    teaspoon salt
  • 1
    turkey liver (also found in giblets package)
  • 3
    tablespoons fat, from poultry drippings
  • 3
    tablespoons all-purpose flour
  • 13
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DIRECTIONS

  • 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.
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