Turkey Giblet Gravy Recipe Video
This classic gravy can be made with the giblets, turkey neck, and turkey tailpiece found within your turkey.
Summary
Preparation Time10 MinCooking Time1 Hr 10 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Ingredients
oil 1 Tbsp
giblets 1 from your turkey
turkey neck 1 from your turkey
turkey tailpiece 1 from your turkey
onion 1 chopped
chicken broth 4 cups
water 2 cups
thyme 2 sprigs
parsley 1/2 cup sprigs
unsalted butter 3 Tbsps
all-purpose flour 1/4 cup
white wine 1 cup dry - optional
salt 1/4 tsp to taste
pepper 1 pinch to taste
Directions
1. In a stockpot heat the oil over medium heat.
2. Add the giblets, turkey neck, and turkey tailpiece. Saute for about 5 minutes.
3. Add the onions and mix well. Lower the heat and cook covered for 15 minutes allowing the onions to cook down.
4. Add the chicken broth, water, thyme, and parsley. Bring to a boil then lower to a simmer. Cook uncovered for 30 minutes.
5. Strain the broth reserving the giblets, turkey neck, and turkey tailpiece.
6. In a separate saucepan melt the butter over low/medium heat making sure that it does not burn. Stir in the flour and mix thoroughly. Stir until the flour turns golden brown and begins to smell nutty. Make sure that it does not burn. This takes 5 to 10 minutes.
7. Stir in the strained broth from the stockpot and mix thoroughly. Bring to a boil and then lower to a simmer. Cook uncovered for 30 minutes stirring occasionally.
8. Remove the meat from the turkey neck and dice with the giblets. Add the meat to the broth and bring to a boil. Add salt and pepper to taste.
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2. Add the giblets, turkey neck, and turkey tailpiece. Saute for about 5 minutes.
3. Add the onions and mix well. Lower the heat and cook covered for 15 minutes allowing the onions to cook down.
4. Add the chicken broth, water, thyme, and parsley. Bring to a boil then lower to a simmer. Cook uncovered for 30 minutes.
5. Strain the broth reserving the giblets, turkey neck, and turkey tailpiece.
6. In a separate saucepan melt the butter over low/medium heat making sure that it does not burn. Stir in the flour and mix thoroughly. Stir until the flour turns golden brown and begins to smell nutty. Make sure that it does not burn. This takes 5 to 10 minutes.
7. Stir in the strained broth from the stockpot and mix thoroughly. Bring to a boil and then lower to a simmer. Cook uncovered for 30 minutes stirring occasionally.
8. Remove the meat from the turkey neck and dice with the giblets. Add the meat to the broth and bring to a boil. Add salt and pepper to taste.
For more information please visit: http://www.simplefoodie.com
