Herb Giblet Gravy Recipe
Ingredients
| Turkey giblets (neck, tail, gizzard, and heart only) | ||
| Thyme sprig | 2 | |
| Parsley sprig | 4 | |
| Bay Leaf | 1 | |
| Black peppercorns | 6 | |
| 2 tablespoons all-purpose flour, if needed | ||
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
While the turkey is roasting, begin the gravy by first making a stock.
Put the giblets in a medium saucepan.
Add the thyme, parsley, bay leaf, and peppercorns, and then add water to cover.
Bring to a boil over medium-high heat, and then turn the heat to low.
Skim any brown foam that rises to the top.
Simmer the stock, partially covered, for 1 hour.
Pour the stock through a fine-mesh strainer set over a bowl or 4-cup glass measure.
Discard the solids.
Set the stock aside, and when the fat rises to the top, skim it.
When the turkey is done, transfer it to a carving board or serving platter, and cover the breast loosely with aluminum foil.
Allow the turkey to rest for 15 to 30 minutes before carving to let the juices set.
While the turkey rests, complete the gravy.
Pour the reserved vegetables and pan drippings through a strainer set over a medium saucepan.
Scoop out the vegetables from the cavities of the turkey and place in the strainer.
Use the back of a spoon to press down on the softened vegetables, extracting as much liquid as possible, and pressing the solids through the strainer.
Bring this mixture to a boil, skimming any fat that comes to the surface.
Add enough reserved turkey stock to make about 2 cups of gravy.
Boil until reduced slightly.
If the gravy needs to be thickened, put the flour in a 1-cup measure, add a small amount of the simmering gravy, and blend until smooth.
Slowly pour this mixture into the gravy in the saucepan and whisk until thickened, about 2 minutes.
Season with salt and pepper to taste.
Put the giblets in a medium saucepan.
Add the thyme, parsley, bay leaf, and peppercorns, and then add water to cover.
Bring to a boil over medium-high heat, and then turn the heat to low.
Skim any brown foam that rises to the top.
Simmer the stock, partially covered, for 1 hour.
Pour the stock through a fine-mesh strainer set over a bowl or 4-cup glass measure.
Discard the solids.
Set the stock aside, and when the fat rises to the top, skim it.
When the turkey is done, transfer it to a carving board or serving platter, and cover the breast loosely with aluminum foil.
Allow the turkey to rest for 15 to 30 minutes before carving to let the juices set.
While the turkey rests, complete the gravy.
Pour the reserved vegetables and pan drippings through a strainer set over a medium saucepan.
Scoop out the vegetables from the cavities of the turkey and place in the strainer.
Use the back of a spoon to press down on the softened vegetables, extracting as much liquid as possible, and pressing the solids through the strainer.
Bring this mixture to a boil, skimming any fat that comes to the surface.
Add enough reserved turkey stock to make about 2 cups of gravy.
Boil until reduced slightly.
If the gravy needs to be thickened, put the flour in a 1-cup measure, add a small amount of the simmering gravy, and blend until smooth.
Slowly pour this mixture into the gravy in the saucepan and whisk until thickened, about 2 minutes.
Season with salt and pepper to taste.
Chef
