Best 13 Giblet Gravy For Roast Turkey Recipes

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Giblet gravy is a traditional accompaniment to roast turkey, it imparts a rich, savoury flavor that elevates the entire dish. The giblets, which include the liver, heart, and gizzard of the turkey, are simmered in a flavorful broth along with aromatic vegetables and herbs. The resulting gravy is thickened with flour or cornstarch, creating a luscious, velvety sauce that perfectly complements the tender, succulent turkey meat. Making giblet gravy from scratch may seem daunting, but with a few simple steps and a bit of patience, you can create a homemade gravy that will impress your family and friends.

Here are our top 13 tried and tested recipes!

TURKEY GRAVY FROM GIBLETS



Turkey Gravy from Giblets image

You don't have to eat the giblets to make a great-tasting gravy! They are used mainly for the flavor of the broth. My mom added a couple of chopped boiled eggs and the chopped giblets to the gravy. This gravy is great with or without them!

Provided by Slowturtle

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 2h25m

Yield 16

Number Of Ingredients 8

4 cups chicken broth
1 turkey neck and giblets
½ cup chopped onion
1 celery, diced
1 teaspoon salt
⅛ teaspoon ground black pepper
½ cup turkey drippings
½ cup all-purpose flour

Steps:

  • Combine broth, turkey neck, giblets, onion, celery, salt, and pepper in a large pot. Cover and simmer for 2 hours.
  • Strain broth; you should have close to 4 cups.
  • Heat a frying pan over medium heat. Add turkey drippings. Stir in flour until smooth. Add broth and giblets. Cook and stir until well blended and thickened, 15 to 20 minutes.

Nutrition Facts : Calories 109.7 calories, Carbohydrate 4.1 g, Cholesterol 52.1 mg, Fat 8.4 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 450.5 mg, Sugar 0.6 g

TURKEY GIBLET GRAVY



Turkey Giblet Gravy image

Yummy turkey gravy we serve at Thanksgiving.

Provided by Bryn Audrey

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

1 package of giblets and neck from turkey, excluding liver
4 cups water
1 cup turkey drippings
6 tablespoons cornstarch
½ cup cold water
1 hard-cooked egg, chopped
salt and ground black pepper to taste

Steps:

  • Place turkey giblets and neck into a saucepan with 4 cups water and bring to a boil; reduce heat to low. Simmer until broth is reduced to 3 cups, about 1 hour. Strain broth and reserve 1/2 cup of giblets; chop.
  • Combine giblet broth and turkey drippings in a saucepan over medium heat. Whisk cornstarch in 1/2 cup cold water in a bowl until smooth. Whisk cornstarch into stock and drippings. Bring to a boil, reduce heat to low, and stir chopped giblets and hard-cooked egg into the gravy. Season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 5.8 g, Cholesterol 140.8 mg, Fat 29.9 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 8.9 g, Sodium 31.8 mg, Sugar 0.1 g

TURKEY GIBLET GRAVY



Turkey Giblet Gravy image

Being so close to Canadian Thanksgiving, I thought this recipe might be handy. It is traditional in our family and served quite thick to pour over mashed potatoes. Left over gravy can be used up in a turkey casserole. We usually make a turkey shepherd's pie which can be frozen and add the mashed potatoes when defrosted and cooked.

Provided by Derf2440

Categories     Poultry

Time 3h15m

Yield 3-4 cups

Number Of Ingredients 7

1 turkey giblets, removed from bird, neck, gizzard and liver
salt and pepper
1 teaspoon sage
1 stalk celery, chopped
1 small onion, chopped
2 -4 tablespoons seasoned flour
water

Steps:

  • Remove giblets from bird.
  • Place in saucepan.
  • Add salt and pepper, sage, celery and onion.
  • Cover with water.
  • Bring to boil.
  • Simmer covered for 2 or 3 hours while turkey cooks.
  • When the meat starts to fall away from the neck bones, strain liquid into a blender.
  • Chop liver and gizzard and add to blender.
  • Pick meat from neck bones and add to blender.
  • Puree off and on until liquefied.
  • Add flour seasoned with salt and pepper.
  • Blend off and on a few times until flour is incorporated.
  • After turkey has been removed from roaster.
  • Pour fat off, leaving brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.
  • Whisk as much "stuck stuff" up that you can.
  • Pour contents of blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want.
  • Don't add too much water at once.
  • Place roaster in 450-500 degree oven for 15 minutes.
  • Add more water and whisk if necessary, just before serving, but be sure it is bubbling hot.
  • Should be fairly thick.
  • Pour into gravy boat and serve hot.
  • Should be the last thing put on the table so that it is very hot.

TURKEY GIBLET GRAVY



Turkey Giblet Gravy image

Provided by Alton Brown

Categories     condiment

Time 2h55m

Yield 2 3/4 cups

Number Of Ingredients 20

1 tablespoon canola oil
1 turkey neck, reserved from turkey and cut in half
1 turkey backbone, reserved from turkey and cut in half
1 set giblets, reserved from turkey
1 small onion, quartered
1 medium carrot, quartered
1 stalk celery, quartered
1/4 teaspoon kosher salt
6 cups water
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 teaspoon whole black peppercorns
1 tablespoon all-purpose flour
1 tablespoon potato starch
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh sage, finely chopped
1/2 teaspoon fresh thyme, finely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the giblet stock: Heat the oil in a 6 1/2-quart stockpot over medium heat until it shimmers. Add the neck and backbone and saute 5 to 6 minutes or until browned. Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the water and add the thyme, rosemary, bay leaf and black peppercorns.
  • Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces to 3 cups.
  • Strain the stock through a fine mesh strainer and cool slightly. Discard all solids but the giblets. Chop the giblets and set aside.
  • For the giblet gravy: Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.
  • Combine 1/2 cup of cool stock with the all-purpose flour in a jar with a tightly fitted lid. Shake vigorously until starch dissolves and no lumps remain.
  • Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook for 3 to 4 minutes or until thickened slightly.
  • Combine the remaining 1/2 cup of cool stock with the potato starch in the lidded jar and shake vigorously until the starch dissolves and no lumps remain.
  • Turn off the heat, remove the saucier from the burner and whisk until the liquid temperature decreases to 190 degrees F. Return to low heat and whisk in the potato starch slurry, rosemary, sage, thyme, salt and pepper. Simmer for about 5 minutes to heat through and thicken, then season with additional salt and pepper, if desired. Add the chopped giblets and stir to combine. Keep warm in a thermos until ready to serve.

TURKEY GIBLET GRAVY



Turkey Giblet Gravy image

You'll never go back to purchased gravy after you've tasted the real thing!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h25m

Yield 4

Number Of Ingredients 6

Turkey giblets (gizzard, heart, neck and liver)
4 cups water
1/2 cup turkey drippings (fat and juices from roasted turkey)
1/2 cup Gold Medal™ all-purpose flour
Browning sauce, if desired
Salt and pepper to taste

Steps:

  • Heat gizzard, heart and neck in water (salted if desired) to boiling; reduce heat. Cover and simmer 1 to 2 hours or until tender, adding liver the last 10 minutes. Drain; reserve liquid for gravy. Remove meat from neck; finely chop giblets. Refrigerate liquid and giblets until ready to use.
  • Place roasted turkey on warm platter; keep warm while preparing gravy. Pour drippings from pan into bowl, leaving brown particles in pan. Return 1/2 cup drippings to pan. (Measure accurately so gravy is not greasy.) Stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
  • Add enough water to reserved giblet liquid to measure 4 cups; stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chopped giblets and a few drops browning sauce. Sprinkle with salt and pepper.

Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1/4 Cup, Sodium 150 mg

ROAST TURKEY WITH GIBLET GRAVY



Roast Turkey with Giblet Gravy image

Provided by James Peterson

Categories     turkey     Roast     Thanksgiving     Dinner     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 main-course servings with leftovers

Number Of Ingredients 6

1 turkey with giblets, about 20 pounds, at room temperature
Salt
Pepper
Butter
3 tablespoons flour
3 cups chicken broth, or as needed

Steps:

  • Season the turkey on the outside with salt and pepper, and place it, breast side up, in a heavy roasting pan just large enough to accommodate it. Arrange the liver, neck, and gizzard around the turkey. (The giblets are often in a little package hidden in the neck end of the bird.) Fold a sheet of aluminum foil to create a triple thickness, making it just large enough to cover the breast. Rub butter evenly on one side of the folded foil, then place it, buttered side down, over the breast.
  • Slide the bird into the oven and turn on the oven to 350°F (there is no need to preheat). Roast for about 1 hour. Remove the foil and continue to roast the turkey for about 1 1/2 hours longer, or until a thermometer inserted into the space between the thigh and the breast without touching bone reads 140°F. Transfer the turkey to a platter, tent loosely with aluminum foil, and let rest in a warm spot for at least 20 minutes before carving.
  • To make the gravy, remove the liver, gizzard, and neck from the roasting pan. Remove the meat from the neck and discard the bones. Place the neck meat, gizzard, and liver in a food processor and pulse until finely ground. Do not process to a paste. Set the giblets aside.
  • Check the juices in the roasting pan. If you have a lot of juices, transfer them to a glass pitcher, skim off the fat with a ladle, and return 3 tablespoons of the fat to the pan. If you have very few juices, place the pan on the stove top, boil down the juices until they caramelize on the bottom of the pan and separate from the fat, and pour off all but 3 tablespoons of the fat. Add the flour to the fat in the pan over medium heat and stir together for 1 minute to cook the flour and form a roux. If you have degreased juices, add broth to the measuring pitcher to total 3 cups. Gradually stir in the broth or broth-juices mixture and continue to stir over medium to medium-high heat until the roux and the caramelized juices dissolve into the gravy and the gravy is smooth and has thickened to a nice consistency. Add the ground giblets, stir well, and season with salt and pepper. Pour the gravy into a warmed sauceboat.
  • Carve the bird and serve with the gravy.

ROAST TURKEY WITH JUS, GRAVY, OR GIBLET GRAVY



Roast Turkey with Jus, Gravy, or Giblet Gravy image

Provided by James Peterson

Categories     Poultry     turkey     Roast     Thanksgiving     Fall

Yield 6 servings of gravy or jus

Number Of Ingredients 5

1 roast turkey, giblets roasted in the pan with the turkey
3 tablespoons flour (for gravy) (45 milliliters)
2 cups turkey or chicken broth or water (as needed if there are insufficient juices) (500 milliliters)
3 ounces cold butter, sliced (optional) (90 grams)
salt and pepper to taste to taste

Steps:

  • 1. Transfer the turkey to a platter and pour any juices that have accumulated in the cavity into the roasting pan.
  • 2. Chop the giblets until quite fine but not into a purée.
  • 3. If the pan is swimming in juices, pour all the juices into a glass pitcher and skim off and discard the fat with a ladle. If you're making gravy, put 3 tablespoons (45 milliliters) of the fat back in the roasting pan.
  • 4. If there are less than 2 cups (500 milliliters) of juices in the roasting pan, put the pan on the stove over high heat. Move the pan around every couple of minutes so it's heated evenly. Continue in this way until a brown crust forms on the bottom of the pan and the only liquid in the pan is a layer of shiny liquid fat. Pour out the fat; if you're making gravy, leave 3 tablespoons (45 milliliters) of the fat in the pan.
  • 5. If you're making gravy, add 3 tablespoons (45 milliliters) of flour to the fat in the pan and stir over medium heat until it smells toasty, about 3 minutes. Whether making a jus or gravy, add the broth and bring to a simmer. Scrape the bottom of the pan with a wooden spoon to dissolve the juices. Stir in the giblets. Whisk in the butter, if using. Season with salt and pepper.

GIBLET TURKEY GRAVY



Giblet Turkey Gravy image

Gravy enhanced with giblets is traditional in our house. Try this hearty gravy with sage and a dash of wine; I think you'll love it, too. -Jeff Locke, Arma, Kansas

Provided by Taste of Home

Time 25m

Yield 16 servings (about 1/4 cup each).

Number Of Ingredients 9

1/4 cup cornstarch
4 cups chicken stock, divided
1 tablespoon butter
1 tablespoon olive oil
Giblets from 1 turkey, finely chopped
1/2 cup dry white wine or additional chicken stock
2 tablespoons minced fresh sage or 2 teaspoons dried sage leaves
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, mix cornstarch and 1/2 cup stock until smooth. In a large saucepan, heat butter and oil over medium-high heat. Add giblets; cook and stir 5-8 minutes or until browned., Add wine and sage to pan; cook 3-5 minutes, stirring to loosen browned bits from pan. Add remaining stock; bring to a boil. Stir in cornstarch mixture; return to a boil. Reduce heat; simmer 3-5 minutes or until thickened to desired consistency, stirring occasionally. Stir in salt and pepper.

Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 191mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

TURKEY GIBLET GRAVY



Turkey Giblet Gravy image

My mother used to make this old fashion, southern-style gravy every holiday for the family, and now I make it for mine. It's a tasty variation of a giblet gravy. You might be surprised how much you like it. -Dunya Johnson, Rochester, New York

Provided by Taste of Home

Time 20m

Yield 1-3/4 cups.

Number Of Ingredients 6

Turkey giblets (liver and neck removed), chopped
1 carton (15 ounces) chicken stock
1/4 teaspoon salt
1/4 teaspoon pepper
4 hard-boiled large eggs, finely chopped
2 tablespoons all-purpose flour

Steps:

  • In a large saucepan, combine the giblets, chicken stock, salt and pepper. Bring to a boil; boil for 5-6 minutes. Remove from the heat. Strain giblets; return cooking juices to pan. Set aside 2 tablespoons juices. Finely chop giblets; add giblets and eggs to pan. Cook and stir for 1 minute., In a small bowl, combine flour and reserved cooking juices; gradually stir into pan. Cook and stir 5-7 minutes longer or until thickened.

Nutrition Facts :

GIBLET GRAVY



Giblet Gravy image

Make this giblet gravy with our Salt-and-Pepper Grilled Turkey. The only other ingredients that you need are chicken stock, water, pan drippings from roast turkey, flour, and salt and pepper to season.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 7

4 cups homemade or low-sodium store-bought chicken stock
2 cups water
Neck and giblets from Salt-and-Pepper Grilled Turkey
Pan drippings from Salt-and-Pepper Grilled Turkey
1/4 cup all-purpose flour
2 large eggs (optional), hard-cooked and coarsely chopped
Coarse salt and freshly ground pepper

Steps:

  • Bring stock, water, and turkey neck and giblets to a boil in a saucepan. Reduce heat, and gently simmer, uncovered, for 30 minutes.
  • Meanwhile, pour pan drippings into a clear measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat.
  • Pour broth and giblets through a fine sieve, discarding solids. Return broth to pan, add defatted drippings, and bring to a boil over medium heat.
  • Place flour in a heatproof bowl. Whisking constantly, pour in 1/2 cup boiling-hot broth mixture until it forms a paste. Whisk paste into remaining broth in pan, and boil for 3 minutes. Stir in eggs if desired, and season with salt and pepper.

GIBLET GRAVY



Giblet Gravy image

We're about to let you in on a secret: The key to smooth and richly flavored turkey gravy lies within the bird itself. We're talking about the giblets. Giblet gravy turns out meaty and luscious, and you can certainly pull it off-even on your first try. We'll show you how it's done with this surefire recipe. Once you get a taste of the depth of flavor that results from turning those odd bits into gravy, you'll never look back. Mashed potatoes and biscuits will forever be better, and your guests will certainly be satisfied!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h20m

Yield 8

Number Of Ingredients 9

Turkey giblets (from whole turkey, thawed if frozen)
2 medium stalks celery, sliced (1 cup)
1 medium onion, sliced
1 teaspoon salt
1/4 teaspoon pepper
Drippings from roasted turkey
About 1/4 cup Progresso™ chicken broth (from 32-oz carton), if needed
1/4 cup Gold Medal™ all-purpose flour
Salt and pepper to taste

Steps:

  • In 2-quart saucepan, place giblets (except liver); add enough water to cover. Add celery, onion, 1 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat to low. Cover and simmer 1 to 2 hours or until giblets are tender. Add liver during last 15 minutes of cooking.
  • Drain giblet mixture, reserving broth and giblets. Discard celery and onion.
  • After removing turkey from roasting pan, remove 1/2 cup drippings (turkey juices and fat); reserve. Pour remaining drippings into 2-cup measuring cup; add enough giblet broth and chicken broth to measure 2 cups; set aside.
  • Place reserved 1/2 cup drippings in roasting pan or 12-inch skillet. Stir in flour. Cook over low heat, stirring constantly and scraping up brown bits in pan, until smooth and browned. Gradually stir in 2 cups broth mixture. Cook, stirring constantly, until mixture boils and thickens. Remove meat from neck; finely chop meat and giblets and add to gravy if desired. Stir in salt and pepper.

Nutrition Facts : Calories 70, Carbohydrate 3 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g

ROAST TURKEY AND GIBLET GRAVY



Roast Turkey And Giblet Gravy image

Provided by Florence Fabricant

Categories     dinner, quick, roasts, main course

Time 30m

Yield 8 - 12 servings

Number Of Ingredients 11

10-to 12-pound turkey, with giblets
4 cups water
2 medium-size onions
1 carrot, scraped
1 rib celery
2 sprigs parsley
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter or vegetable oil
6 cups corn and mushroom stuffing (see recipe)
2 tablespoons flour
1/2 cup dry white wine

Steps:

  • Remove the giblets and neck from the turkey; reserve the liver for another use. Rinse and dry the turkey and allow it to come to room temperature before stuffing and roasting.
  • Place the neck, gizzard and heart of the turkey in a saucepan with the water, 1 onion, the carrot, celery and parsley. Bring to a boil and cook, skimming the surface, for 5 minutes. Reduce heat and simmer about 40 minutes, until the liquid has reduced to 2 cups. Strain and set aside.
  • Mince the gizzard, heart and meat from the neck and reserve.
  • Preheat oven to 425 degrees. Season turkey cavity with salt and pepper; rub skin with butter or oil.
  • Stuff main cavity and neck cavity, then skewer or truss to close. Place extra stuffing in a small casserole, to be heated just before serving.
  • Place turkey on a V-shaped rack and roast, breast side down, for 30 minutes. If you do not have such a rack, roast the turkey with breast side up the entire time.
  • Reduce oven temperature to 325 degrees, turn turkey breast side up and continue roasting another 2-2 1/2 hours, until a thermometer inserted in thick part of thigh registers 165 degrees. One-half hour before the turkey is finished, slice the remaining onion and scatter in the pan.
  • Remove turkey from the oven and allow to stand 30 minutes.
  • Drain excess fat from roasting pan. Set the pan on a burner, scatter in flour and cook over medium heat several minutes, stirring and scraping the pan. Whisk in the wine and the giblet stock. Cook a few minutes longer, until sauce has thickened. Strain into a saucepan, forcing most solids through strainer. Add minced giblets and season with salt and pepper.
  • Remove the stuffing from the turkey, carve the turkey, and serve with stuffing and reheated gravy.

Nutrition Facts : @context http, Calories 1034, UnsaturatedFat 26 grams, Carbohydrate 33 grams, Fat 42 grams, Fiber 5 grams, Protein 122 grams, SaturatedFat 11 grams, Sodium 1879 milligrams, Sugar 4 grams, TransFat 0 grams

ROAST YOUNG TURKEY WITH GIBLET GRAVY



Roast Young Turkey With Giblet Gravy image

Provided by Craig Claiborne With Pierre Franey

Categories     dinner, roasts, main course

Time 4h

Yield 10 servings

Number Of Ingredients 17

1 11- to 12-pound turkey
1 large lemon
1 small apple, about 3 ounces, cored and stem removed
1 cup parsley, coarsely chopped and loosely packed
1 cup coarsely chopped onion
4 bay leaves, broken into quarters
10 sprigs fresh thyme or 1 teaspoon dried, finely chopped
1/4 cup corn, peanut or vegetable oil
Salt to taste, if desired
Freshly ground pepper to taste
12 tablespoons unsalted butter at room temperature
10 tablespoons flour
2 teaspoons water
3 cups turkey broth made with turkey neck and wing tips, or use an equal amount of fresh or canned chicken broth
1 turkey heart
1 turkey gizzard
1 finely chopped hard-cooked egg

Steps:

  • Cut off the wing tips of the turkey. Set aside for broth or soup.
  • Cut the lemon lengthwise in half and cut each half crosswise into quarter-inch-thick slices. Cut the apple lengthwise in half. Cut each half crosswise into quarter-inch-thick slices.
  • In a mixing bowl combine the lemon, apple, parsley, onion, bay leaves, thyme and oil and blend well.
  • Sprinkle the turkey inside and out with salt and a generous grinding of pepper.
  • Fill the cavity of the turkey with the lemon and apple mixture. Flex the thighs and wing joints of the turkey. Truss or tie the turkey with string.
  • Blend four tablespoons of the butter and four tablespoons of the flour with the fingers.
  • Rub the turkey all over with the butter-flour mixture, massaging it thoroughly for several minutes.
  • Sprinkle the bottom of a shallow roasting pan with the remaining six tablespoons of flour. Place a rack inside the pan and arrange the turkey breast-side up on the rack. Let the turkey sit outside the oven for 30 minutes.
  • Preheat the oven to 450 degrees.
  • Place the turkey in the oven and roast 45 minutes.
  • Meanwhile, melt the remaining eight tablespoons of butter in a small saucepan and stir in the water. Baste the turkey with the melted butter mixture. Reduce the oven heat to 350 degrees and continue roasting the turkey, basting often with the butter mixture, for about one hour and 40 minutes. Remove the turkey and let rest for 20 minutes before carving.
  • Bring the turkey or chicken broth to the boil and add the turkey heart and gizzard. Let simmer 10 minutes. Strain, reserving both the broth and giblets. Finely chop the giblets and set aside. Set the strained broth aside.
  • As the turkey rests, skim off the semi-clear liquid from the drippings in the pan, leaving the browned flour and the particles that cling to the bottom and sides of the pan intact. Place the pan on top of the stove and add the reserved turkey or chicken broth. Scrape all around to dissolve the browned particles that cling to the bottom and sides of the pan.
  • Strain the broth into a saucepan and bring to the boil. Let simmer, skimming the surface as necessary, about 10 minutes. Add the chopped giblets and the chopped egg. Slice the turkey and serve with the gravy on the side.

Nutrition Facts : @context http, Calories 888, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 47 grams, Fiber 2 grams, Protein 100 grams, SaturatedFat 16 grams, Sodium 1568 milligrams, Sugar 2 grams, TransFat 1 gram

Tips for Making Perfect Giblet Gravy:

  • Choose the Right Turkey: Select a fresh or thawed turkey with a plump breast and moist skin. A higher-quality turkey will yield better-tasting giblets and gravy.
  • Roast the Turkey Properly: Follow the roasting instructions carefully to ensure that the turkey is cooked thoroughly and evenly. Properly roasted giblets will be tender and flavorful.
  • Save the Drippings: As the turkey roasts, a flavorful liquid called drippings will accumulate in the bottom of the roasting pan. These drippings are essential for making a rich and flavorful gravy.
  • Remove the Giblets: Once the turkey is cooked, remove the giblets from the cavity and set them aside. The giblets typically include the liver, heart, and gizzard.
  • Prepare the Giblets: Before adding the giblets to the gravy, they need to be cleaned and trimmed. Remove any excess fat or connective tissue and rinse the giblets thoroughly under cold water.
  • Make the Roux: A roux is a mixture of butter and flour that is used to thicken the gravy. To make the roux, melt the butter in a saucepan over medium heat. Once the butter is melted, whisk in the flour and cook for 1-2 minutes, or until the mixture is smooth and golden brown.
  • Add the Drippings: Slowly whisk the turkey drippings into the roux, stirring constantly. Bring the mixture to a simmer and cook for 5-10 minutes, or until the gravy has thickened to your desired consistency.
  • Season the Gravy: Add salt, pepper, and other herbs and spices to taste. Some popular additions include thyme, sage, rosemary, and garlic powder.
  • Strain the Gravy: If you want a smooth gravy, strain it through a fine-mesh sieve into a clean saucepan. This will remove any lumps or solids from the gravy.

Conclusion:

Giblet gravy is a delicious and flavorful addition to any roast turkey dinner. By following these tips, you can make a giblet gravy that is rich, thick, and full of flavor. Experiment with different herbs and spices to create a gravy that is uniquely yours. With a little time and effort, you can make a giblet gravy that will impress your family and friends.

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