Giblet Gravy
Courtesy of National Turkey Federation
Servings: 16
Prep Time: n/a
Cook Time: 1 Hr. 15 Min.
Prep Time: n/a
Cook Time: 1 Hr. 15 Min.
What you need:
* 1 pkg. neck, heart, gizzard from turkey giblets
* 1 med. carrot, thickly sliced
* 1 med. onion, thickly sliced
* 1 med. celery rib, thickly sliced
* 1/2 tsp. salt
* 1 turkey liver
* 3 Tbsp. fat from poultry drippings
* 3 Tbsp. flour
* 1/2 tsp. salt
* pepper to taste
* 1 med. carrot, thickly sliced
* 1 med. onion, thickly sliced
* 1 med. celery rib, thickly sliced
* 1/2 tsp. salt
* 1 turkey liver
* 3 Tbsp. fat from poultry drippings
* 3 Tbsp. flour
* 1/2 tsp. salt
* pepper to taste
What to do:
1. In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables and salt in enough cold water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 min.
2. Add liver and cook 15 min. longer. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
3. Pull cooked meat from the neck and discard bones. Coarsely chop the neck meat and cooked giblets. Cover and reserve in the refrigerator.
4. To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
5. Add 1c. giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into cup with drippings. Let the mixture stand a few minutes, until the fat rises to the top.
6. Over medium heat, spoon 3 Tbsp. fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
7. Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 c.
8. Gradually whisk in warm poultry drippings/broth mixture.
9. Stir reserved chopped giblets into gravy. Season with salt and pepper. Cook and stir until gravy simmers and is slightly thick. Provides 16 servings at 1/4 c. per portion.
2. Add liver and cook 15 min. longer. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
3. Pull cooked meat from the neck and discard bones. Coarsely chop the neck meat and cooked giblets. Cover and reserve in the refrigerator.
4. To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
5. Add 1c. giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into cup with drippings. Let the mixture stand a few minutes, until the fat rises to the top.
6. Over medium heat, spoon 3 Tbsp. fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
7. Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 c.
8. Gradually whisk in warm poultry drippings/broth mixture.
9. Stir reserved chopped giblets into gravy. Season with salt and pepper. Cook and stir until gravy simmers and is slightly thick. Provides 16 servings at 1/4 c. per portion.
Nutritional information:
Calories: 72; Total Fat: 4g; Cholesterol: 51mg; Total Carbs: 4g; Protein: 6g; Sodium: 184mg;