Giblet Pan Gravy

"This is just like Grandma used to make. The lost art of gravy making. Don't use the packet--go for the real thing!"
 
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Ready In:
1hr 30mins
Ingredients:
10
Yields:
6 cups
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ingredients

  • 1 tablespoon vegetable oil
  • reserved turkey giblets, neck, and tail piece
  • 1 onion, unpeeled and chopped
  • 1 12 quarts turkey broth (or 1 quart low-sodium canned broth plus 2 cups water) or 1 1/2 quarts chicken stock (or 1 quart low-sodium canned broth plus 2 cups water)
  • 2 sprigs thyme
  • 8 parsley stems
  • 3 tablespoons unsalted butter
  • 14 cup flour
  • 1 cup dry white wine
  • salt & fresh ground pepper
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directions

  • Heat oil in soup kettle; add giblets, neck, and tail, then sauté until golden and fragrant, about 5 minutes.
  • Add onion; continue to sauté until softened, 3 to 4 minutes longer.
  • Reduce heat to low; cover and cook until turkey and onion release their juices, about 20 minutes.
  • Add stock and herbs, bring to boil, then adjust heat to low.
  • Simmer, uncovered, skimming any scum that may rise to surface, until broth is rich and flavorful, about 30 minutes longer.
  • Strain broth (you should have about 5 cups) and reserve neck, heart, and gizzard.
  • When cool enough to handle, shred neck meat, remove gristle from gizzard, then dice reserved heart and gizzard.
  • Refrigerate giblets and broth until ready to use.
  • While turkey is roasting, return reserved turkey broth to simmer.
  • Heat butter in large heavy-bottomed saucepan over medium-low heat.
  • Vigorously whisk in flour (roux will froth and then thin out again).
  • Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes.
  • Vigorously whisk all but 1 cup of hot broth into roux.
  • Bring to boil, then continue to simmer until gravy is lightly thickened and very flavorful, about 30 minutes longer.
  • Set aside until turkey is done.
  • When turkey has been transferred to carving board to rest, spoon out and discard as much fat as possible from roasting pan, leaving caramelized herbs and vegetables.
  • Place roasting pan over two burners at medium-high heat (if drippings are not a dark brown, cook, stirring constantly, until they caramelize.) Return gravy to simmer.
  • Add wine to roasting pan of caramelized vegetables, scraping up any browned bits with wooden spoon and boiling until reduced by half, about 5 minutes.
  • Add remaining 1 cup broth, then strain pan juices into gravy, pressing as much juice as possible out of vegetables.
  • Stir giblets into gravy; return to a boil.
  • Adjust seasonings, adding salt and pepper to taste if necessary.
  • Serve with carved turkey.

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Reviews

  1. Yummy! I followed this recipe pretty closely and my gravy was REALLY good! I did a little corn starch mixed with cold water to thicken it a bit. But the taste was excellent. Thanks!
     
  2. Very good recipe, used it for Thanksgiving. Will keep in my files for every year!
     
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RECIPE SUBMITTED BY

I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!
 
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