Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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  • 1 star values: 0

Use the turkey giblets and neck to make a flavorful stock for this citrus-spiked gravy. Or use 4 cups store-bought chicken broth.

Source: EatingWell Magazine, November/December 2010

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Recipe Summary test

total:
1 hr 45 mins
Servings:
10
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Ingredients

Turkey Giblet Stock
Gravy

Directions

Instructions Checklist
  • To prepare stock: Combine turkey neck and giblets, water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids. If necessary, add enough water (or reduced-sodium chicken broth) to measure 4 cups stock.

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  • To prepare gravy: Remove the turkey from the roasting pan. Skim off any visible fat from the pan juices.

  • Whisk 1/2 cup of the stock and flour in a small bowl until smooth; set aside.

  • Set the roasting pan over two burners on medium heat. Add wine; bring to a boil and cook, scraping up the browned bits, until the liquid is reduced by about half, 2 to 4 minutes. Add the remaining 3 1/2 cups stock. Increase heat to medium-high; return to a boil, stirring often. Boil until the liquid is reduced by about half, 6 to 8 minutes.

  • Whisk the reserved flour-stock mixture and add to the pan, whisking constantly, until the gravy thickens, 1 to 3 minutes. Stir in lemon juice (or lemon and orange juices). Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.

Tips

Make Ahead Tip: Prepare turkey giblet stock (Step 1); cover and refrigerate for up to 1 day.

Nutrition Facts

1/4 cup
32 calories; protein 0.4g; carbohydrates 3.3g; dietary fiber 0.1g; sugars 0.4g; vitamin a iu 2.4IU; vitamin c 1.3mg; folate 10.1mcg; calcium 5.8mg; iron 0.2mg; magnesium 4.3mg; potassium 25.5mg; sodium 62.3mg.

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