The giblets and neck from a turkey make a great flavorful stock that helps ensure a rich, tasty gravy, but you may substitute more chicken broth if you prefer.

Jessie Price
Source: EatingWell Magazine, October/November 2006
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Ingredients

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Directions

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  • To make giblet stock: Place giblets (except liver), neck and water in a large saucepan. (Reserve the liver for another use or discard.) Bring to a boil over high heat. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain through a fine-mesh sieve.

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  • To make gravy: After removing the turkey from the roasting pan, pour any pan juices and fat into a large glass measuring cup and place in the freezer so the fat rises to the top, about 10 minutes. Skim the fat off with a spoon and discard. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup.) Add any accumulated juices from the resting turkey to the defatted pan juices; add the reserved giblet stock plus enough chicken broth so the combined liquids measure 5 cups total.

  • Whisk 1/2 cup chicken broth and flour in a small bowl until smooth.

  • Set the roasting pan over two burners on medium-high heat. Add deglazing liquid; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced, about 3 minutes. Add the 5 cups of liquid from Step 2. Increase the heat to high and return to a boil, whisking often and scraping up any remaining browned bits. Boil until reduced to 2 3/4 cups, 8 to 12 minutes. Whisk the reserved broth-and-flour mixture into the roasting pan. Boil, whisking constantly, for 2 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. Stir in herbs, if using. Taste and season with salt (if needed) and pepper.

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Nutrition Facts

32 calories; protein 0.6g 1% DV; carbohydrates 1.8g 1% DV; exchange other carbs; dietary fiber 0.1g; sugars 0.2g; fat 1.6g 3% DV; saturated fat 0.5g 2% DV; cholesterol 1.6mg 1% DV; vitamin a iu 0.2IU; vitamin c 0.1mg; folate 1mcg; calcium 4.1mg; iron 0.2mg 1% DV; magnesium 2.8mg 1% DV; potassium 36.6mg 1% DV; sodium 108.9mg 4% DV; thiaminmg 1% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
11/05/2014
HOW CAN YOU RATE A RECIPE YOU HAVEN'T MADE YET??? HOW ABOUT NOT RATING A RECIPE UNTIL YOU GET IN THE KITCHEN AND MAKE IT. THIS IS RIDICULOUS PEOPLE! Read More
Rating: 3 stars
10/30/2011
It's called Herbed Gravy.... then says "1 tablespoon minced fresh herbs (optional)" and NEVER says what herbs to add. Thus one star. Read More
Rating: 3 stars
10/29/2011
Since I haven't actually tried the recipe yet I can't give a different rating. Most gravy recipes call for making a roux of flour and fat because this recipe leaves out the fat doesn't mean you can't make a dry roux. It's always good to cook the flour a little to improve the flavour and get rid of the raw flour taste. So cook just the flour in the bottom of the roasting pan before adding the deglazing liquid. Just cook it long enough to get a light tan or brown coloring. Watch the heat carefully and stir almost continuously so nothing burns you may have to turn down the heat to control the cooking of the roux. Anything that sticks to the bottom of the roasting pan will be released during the deglaze stage. Also you can sub whole wheat flour for white flour. Read More
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