Food Network
Home> Recipes> Holidays and Parties>
Emeril's Big Bird with Giblet Gravy Recipe

Emeril's Big Bird with Giblet Gravy

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (86)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 86

Showing 1-10 of 86

Sort by:

Newest

  • on December 17, 2012

    Flag

    I made the giblet gravy. It was amazing!!! One of my family members described it to me as being like a chicken marsala sauce. That made me happy :

    What I did differently, was cook the neck in a pot of water (which in the end also made turkey stock I used and I cooked the giblets in the sauce itself (had to cut them up so the sauce wouldn't reduce too much and took out the pieces of liver since it was making everything else taste like liver. So I made a chunky gravy with pieces of neck, heart, and gizzard (i think its called.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 16, 2012

    Flag

    Not much to say..... the recipe ROCKS! I've used it several years in a row and I've never had any issues. It's amazing, great job Emeril!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 04, 2012

    Flag

    A great turkey, make again and again. Gravy wasnt so hot though.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 22, 2011

    Flag

    Best juciest turkey I've ever had

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 27, 2011

    Flag

    This year my daughter & I decided to give my mother a break & we volunteered to make Thanksgiving Dinner. My mom's shoes are very hard to fill, but thank goodness for Emeril's Big Bird with Giblet Gravy recipe...our turkey not only looked beautiful, it was TASTY! And I'm not even a big turkey fan!

    And the gravy was so delicious. I don't think I could wait until next year to have this eat this again. I'm going to do what someone else did and use this with chicken! Thanks Emeril for making me look like I knew what I was doing!

    update: I posted this review several years ago &yet each word is still true today! My family says I make the best turkey EVER and of course I share that it's because I follow this recipe. My Mom passed away 1/11/11 & I don't have the heart to celebrate any holidays this year, but next year I'll be cooking this turkey again. Thanks Emeril for bringing this recipe into my life and making all the Thanksgivings we've eaten this turkey so delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 19, 2010

    Flag

    I HAVE USED THIS RECIPE FOR TWO YEARS IN A ROW AND HAVE RECEIVED ONLY OUTSTANDING FEEDBACK FROM ALL WHO ATTENDED. EXCELLENT RECIPE.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 26, 2010

    Flag

    Again one of Emeril's recipes is a hit I only left off the Essence as it wasn't necessary

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 24, 2010

    Flag

    love it!!!!!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 27, 2010

    Flag

    I wanted to try a different take on turkey rather than my familys traditional recipe. I followed the directions to a tee and found that the au juice from the bird was excellent by itself! The recipe for giblet gravy was OK but I believe it takes longer than 10 minutes to cook a turkey neck. I just used the gravy from the roasting pan. I served the bird and au juice at a dinner party and everyone raved about how delicious the bird and gravy were. I believe I like this as much as the traditional sage turkey that I serve. The orange, onion, carrot, celery filling in the cavity and the apple cider basting really made for a great moist and flavorful turkey and emerils rub on top added the punch needed to take this bird to another level. People even ate the skin of the bird because of Emeril's seasonings! I have brined turkeys in the past but this recipe is just as good as a brined turkey and alot easier. I do believe there is an error in the making of the giblet gravy - so if you don't want to make the giblet gravy just use the gravy in the roaster! Try this - You won't be disappointed!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 29, 2009

    Flag

    I first used this recipe for Christmas lunch 3 years ago and I'm still getting compliments from family members - The citrus makes this bird!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 ... 9 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.