Turkey Giblet Gravy
Many people are afraid to make gravy, but it is actually pretty easy to make. Here are simple steps to make perfect Turkey Giblet Gravy!
Turkey Giblets & Neck
Roast Turkey Pan Drippings
½ Teaspoon Salt
2 Tablespoons Unbleached Flour
In a 3 quart saucepan, heat the giblets, neck and water to boiling over a high heat. Reduce to a low heat, cover and simmer for 1 hour. Strain the broth into a large bowl. Pull the meat from the neck and throw away the bones. Coarsely chop the neck meat and giblets. Cover and refrigerate the meat and broth separately. Next, remove the rack from the roasting pan. Pour the drippings through a sieve into a 4 cup measuring cup. Add 1 cup of the broth to the roasting pan. Stir until the brown bits are loosened. Pour the drippings into a cup. Let the cup full of drippings stand until the fat separates from the meat juice. Spoon 2 tablespoons of frat from the pan drippings that were in the cup, into a 2 quart saucepan. Skim and throw away the remaining fat. In the saucepan, stir in the salt and flour. Stir constantly until golden. Add the remaining broth and enough water to the pan drippings, in the cup, to equal 3 ½ cups. Gradually stir into the saucepan. Cook and stir until the gravy thickens and boils. Stir in the reserved meat. Heat through. Makes about 4 cups.
This recipe makes a super moist and flavorful holiday turnkey. Brining the turkey overnight is worth the time and trouble.
1 Whole Turkey (Approx 18 Pounds)
2 Cups Kosher Salt
1 Cup Melted Butter
2 Large Peeled & Chopped Onions
4 Peeled & Chopped Carrots
4 Chopped Celery Stalks
2 Sprigs Fresh Thyme
1 Bay Leaf
1 Cup White Wine
Remove the neck and giblets from the turkey and set aside. Rub the turkey inside and out with the kosher salt. Put the turkey in a large stock pot filled with cold water and covered. Place in the fridge overnight to allow the turkey to soak (brine). When ready to cook the turkey remove from the fridge and thoroughly rinse the turkey and throw away the brine mixture. Preheat the oven to 350° F.
Brush the turkey with ½ of the melted butter. Place the breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, ½ of the carrots, ½ of the celery, 1 sprig of the thyme and the bay leaf. Place the remaining vegetables and thyme around the bottom of the roasting pan. Cover with the white wine. Roast uncovered for 4 hours. Carefully turn the turkey breast side up about 2/3 through the roasting time. Brush with the remaining butter. Remove from the oven and allow the turkey to stand for 30 minutes before carving. Serves 12