Golden Giblet Gravy Recipe


MethodMain Ingredient


 Cooked turkey neck/Null1 (Null)
 Butter/Margarine1 Tablespoon (Null)
 Cornstarch/Null1⁄2 Cup (8 tbs) (Null)
 Giblet broth/Null8 Cup (128 tbs) (Reserve The Giblets Separately)
 Fat skimmed drippings/Null1 Cup (16 tbs), from oven-roasted or barbecued turkey or confit turkey legs (Null)
 Salt/Null To Taste (Null)
 Pepper/Null To Taste (Null)


1. Pull meat off turkey neck; discard bones. Finely chop the neck meat, gizzard, and heart.
2. If desired, rinse liver, pat dry, and cut into 3 or 4 pieces. Melt butter in an 8- to 10-inch frying pan over medium-high heat. Add liver and turn occasionally until lightly browned, about 4 minutes. Let cool about 5 minutes; coarsely chop.
3. Place cornstarch in a 3- to 4-quart pan; stir in broth. Add turkey drippings. Frequently stir over high heat until mixture boils. Add giblets, including liver if using, and salt and pepper to taste.