1 hr 30 mins
This is just like Grandma used to make. The lost art of gravy making. Don't use the packet--go for the real thing!
My Private Note
Units: US | Metric
- 1 tablespoon vegetable oil
- reserved turkey giblets, neck, and tail piece
- 1 onion, unpeeled and chopped
- 1 1/2 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
- 1/4 cup flour
- 1 cup dry white wine
- salt & fresh ground pepper
- 1Heat oil in soup kettle; add giblets, neck, and tail, then sauté until golden and fragrant, about 5 minutes.
- 2Add onion; continue to sauté until softened, 3 to 4 minutes longer.
- 3Reduce heat to low; cover and cook until turkey and onion release their juices, about 20 minutes.
- 4Add stock and herbs, bring to boil, then adjust heat to low.
- 5Simmer, uncovered, skimming any scum that may rise to surface, until broth is rich and flavorful, about 30 minutes longer.
- 6Strain broth (you should have about 5 cups) and reserve neck, heart, and gizzard.
- 7When cool enough to handle, shred neck meat, remove gristle from gizzard, then dice reserved heart and gizzard.
- 8Refrigerate giblets and broth until ready to use.
- 9While turkey is roasting, return reserved turkey broth to simmer.
- 10Heat butter in large heavy-bottomed saucepan over medium-low heat.
- 11Vigorously whisk in flour (roux will froth and then thin out again).
- 12Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes.
- 13Vigorously whisk all but 1 cup of hot broth into roux.
- 14Bring to boil, then continue to simmer until gravy is lightly thickened and very flavorful, about 30 minutes longer.
- 15Set aside until turkey is done.
- 16When 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.
- 17Place 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.
- 18Add wine to roasting pan of caramelized vegetables, scraping up any browned bits with wooden spoon and boiling until reduced by half, about 5 minutes.
- 19Add remaining 1 cup broth, then strain pan juices into gravy, pressing as much juice as possible out of vegetables.
- 20Stir giblets into gravy; return to a boil.
- 21Adjust seasonings, adding salt and pepper to taste if necessary.
- 22Serve with carved turkey.
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Nutritional Facts for Giblet Pan Gravy
Serving Size: 1 (443 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 130.1
- Calories from Fat 72
- Total Fat 8.0 g
- Saturated Fat 3.9 g
- Cholesterol 15.2 mg
- Sodium 3.4 mg
- Total Carbohydrate 6.8 g
- Dietary Fiber 0.4 g
- Sugars 1.1 g
- Protein 0.7 g
The following items or measurements are not included: