Giblet Gravy

The next time you roast a turkey, make your own delicious gravy from the pan drippings and stock you made from the neck and giblets. I like to get a head start by making the stock the night before. Tip: the same basic recipe can be used to make gravy from any roast - just add chicken stock to whatever pan drippings you have.

Items used to make this recipe:

(affiliate links)

• fat separator https://amzn.to/2r0SPzc

• flat whisk https://amzn.to/33DV9cy

• sieve https://amzn.to/35R2ual

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Turkey Giblet Gravy

makes about 4 cups

Printable Recipe

Ingredients

For the Stock:

• neck and giblets from turkey (I discard the liver)

• 1 tablespoon vegetable oil

• 1 carrot, peeled and chopped

• 1 onion, peeled and chopped

• 1 stalk celery, peeled and chopped

• 1 bay leaf

• 3 cups water

• 3 cups chicken stock (or more water)

For the Gravy:

• 4 tablespoons butter (or a combination of turkey drippings and butter)

• 4 tablespoons all purpose flour

• pan drippings, strained and fat removed

• enough stock added to the pan drippings to equal 4 cups

Directions

To make the stock:

1. In a 4-quart or larger saucepan, brown the turkey neck and giblets on all sides in a little vegetable oil (I like to discard the liver, but some people don’t mind using it).

2. Add the carrots, onion, celery, bay, water, and chicken stock; bring to a gentle boil for 1-2 hours.

3. Remove the neck and giblets; continue to simmer until reduced by half.

4. Strain and chill until the next day (or use right away).

To make the gravy:

1. Strain the pan drippings and remove fat.

2. Heat butter and flour in saucepan, whisking constantly until bubbly; continue whisking for 4 minutes.

3. Add 4 cups liquid (pan drippings and enough of the stock to equal 4 cups); whisk until mixture boils and thickens. Thin with more stock or thicken with more flour/butter (must reach boiling point to thicken).

4. Taste and season with salt and pepper before serving.