Rating: 2.67 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Source: EatingWell Magazine, October/November 2006

Gallery

Recipe Summary test

active:
20 mins
total:
1 hr 20 mins
Servings:
16
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Tips

Make Ahead Tip: Prepare through Step 1 and refrigerate for up to 4 hours.

Nutrition Facts

3 tablespoons
32 calories; protein 1g; carbohydrates 2g; fat 2g; saturated fat 1g; cholesterol 2mg; folate 1mcg; calcium 4mg; magnesium 3mg; potassium 37mg; sodium 145mg.

1/2 fat

Advertisement