Giblet Gravy Recipe - NYT Cooking

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Total Time40 minutesRating5(284)CommentsRead comments

While the turkey is in the oven, get some rest — and make the gravy. Giblet gravy requires the cook to use the neck, gizzard and heart of the bird to make deeply flavored stock, which is then combined with the pan drippings, a bit of flour and wine or brandy. Finally, the cooked neck, gizzard and heart are finely chopped and added to the rich, savory gravy, to make for a more interesting texture.

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Ingredients

Yield:2 cups

2large onions, peeled
Turkey neck, gizzard and heart
1carrot, peeled and cut in half
1stalk celery, cut in halves
A few sprigs of parsley
6whole peppercorns
3cups of water
1 to 1½tablespoons flour
Salt and freshly ground black pepper to taste
2tablespoons white wine or brandy (optional)

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Preparation

Step 1
After turkey has been roasting for about an hour, slice one of the onions and scatter slices in roasting pan with turkey.
Step 2
Place the other onion, cut in half, in a saucepan. Add turkey neck, gizzard and heart, the carrot, celery, parsley and peppercorns. Cover with water and bring to boil. Skim surface, lower heat and allow to simmer at least 30 minutes. Strain and reserve the stock. You should have about 2 cups of stock. Dice meat from neck, gizzard and heart, and set it aside.
Step 3
When turkey has finished roasting and is resting on the carving board place the roasting pan on top of the stove, over two burners if necessary. Skim off all but a few tablespoons of fat from pan. Sprinkle the bottom of the pan with the flour (the more used the thicker the gravy), and whisk it vigorously and thoroughly, scraping up any particles clinging to the pan. Gradually add the stock, whisking constantly over medium heat until the mixture has thickened and is smooth. Strain into a sauce pan.
Step 4
Add any juices from carving board and the reserved giblets. Season with salt and pepper. Add wine or brandy and bring to a simmer, and serve.

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Comments

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Private

Perfect. Just perfect.

Is this helpful? 11

Cooking liver separately in salted water. Will slice and add to gravy separately.

Is this helpful? 11

When I was cooking for a large group, I always made two different styles of gravy -- one w/ giblets and one without. Because who doesn't like good gravy? Now that I cook for fewer, if I do a turkey, I just make the giblet gravy.

Is this helpful? 9

my grandmother, grandfather and mother all made gravy the same way, and i do too. all the organs, plus neck, celery, onion and carrot get simmered for an hour or so. pick out the neck bones, veggies and chop the rest, adding back to the stock when the turkey is resting, dust the fat & drippings with flour and whisk hard. add all the strained stock to the pan. a bit of pepper, no salt, maybe some butter to finish. That's it. the gravy sets up, and is great as a base for next day sandwiches

Is this helpful? 2

So easy. Always works.

Is this helpful? 1

Could NOT get it to thicken with corn starch. Maybe not enough? Added cream also. And bourbon.

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Recipe Tags

American
Sauces and Gravies
Thanksgiving

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