Ingredients
- 1 tablespoon vegetable oil
- Reserved turkey giblets, neck, and tailpiece
- 1 onion, unpeeled and chopped
- 1 1/2 quarts turkey or chicken stock or 1 quart canned low-sodium chicken broth plus 2 cups water
- 2 sprigs thyme
- 8 parsley stems
- 3 tablespoons unsalted butter
- 1/4 cup flour
- 1 cup dry white wine
- Salt and ground black pepper
Directions
1. Heat oil in soup kettle; add giblets, neck, and tail, then sauté until golden and fragrant, about 5 minutes. Add onion; continue to sauté until softened, 3 to 4 minutes longer. Reduce heat to low; cover and cook until turkey and onion release their juices, about 20 minutes. Add stock and herbs, bring to boil, then adjust heat to low. Simmer, uncovered, skimming any scum that may rise to surface, until broth is rich and flavorful, about 30 minutes longer. Strain broth (you should have about 5 cups) and reserve neck, heart, and gizzard. When cool enough to handle, shred neck meat, remove gristle from gizzard, then dice reserved heart and gizzard. Refrigerate giblets and broth until ready to use. (Can be refrigerated overnight.)
2. While turkey is roasting, return reserved turkey broth to simmer. Heat butter in large heavy-bottomed saucepan over medium-low heat. Vigorously whisk in flour (roux will froth and then thin out again). Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes. Vigorously whisk all but 1 cup of hot broth into roux; scrape any roux around edges of pan back into liquid with wooden spoon. Bring to a boil, then continue to simmer until gravy is lightly thickened and very flavorful, about 30 minutes longer. Set aside until turkey is done.
3. When turkey has been transferred to carving board to rest, spoon out and discard as much fat as possible from roasting pan, leaving caramelized vegetables. Place roasting pan over two burners at medium-high heat (if drippings are not a dark brown, cook, stirring constantly, until they caramelize.) Add wine, scraping up any browned bits with wooden spoon and boiling until reduced by half, about 5 minutes. Add remaining 1 cup broth and reduce again by half, about 5 minutes.
4. Strain pan juices through fine-meshed sieve and into saucepan with hot gravy, pressing as much juice as possible out of vegetables. Stir giblets into gravy; return to a boil and simmer briefly to blend flavors. Adjust seasonings, adding salt and pepper to taste if necessary. Serve with carved turkey.
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Submitted 10/27/06.
Source:
Submitted By: bobi randzoni
Turkey Giblet Gravy