Turkey Giblet Gravy

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Picture of Turkey Giblet Gravy Recipe Photo: Turkey Giblet Gravy Recipe
Rated 5 stars out of 5
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  • Read 7 Reviews
Total Time:
2 hr 55 min
Prep
20 min
Cook
2 hr 35 min
Yield:
2 3/4 cups
Level:
Intermediate
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Ingredients

Giblet Stock:

  • 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

Giblet Gravy:

  • 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

Directions

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.

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Newest Ratings and Reviews

Read all 7 reviews

  • on December 07, 2012

    Flag

    I am an old pro with gravy and sauces. This Thanksgiving I made both my usual well-received gravy and this one. AB's giblet gravy won the taste test in my opinion. However, I made the grave mistake of telling people what it was and NO ONE tasted it but me. They wouldn't touch a drop of this delicious stuff. Next year I will not add the chopped up giblets, and I will not tell them what it is. I love my friends, but really, what a bunch of culinary wooses!

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  • on November 25, 2012

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    Fantastic way to make a ton of flavorful gravy for your turkey dinner! If you don't have the backbone, don't worry....I used the giblets and a random piece of turkey that was near the tail. I didn't use the giblet meat in the gravy because I am sure a few people would refuse to eat it. However, I did use meat from the neck and a few drippings from the pan. Wonderful. Will use anytime I need gravy!!

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  • on December 26, 2011

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    This was amazing! I took the giblets out at the last minute and added 1/2 tsp kitchen gourmet. It was perfect! I also skipped the potato starch and used corn starch .

    people found this review Helpful.
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