Giblet Pan Gravy


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The gravy is best made over several hours or days. Complete step 1 while the turkey is brining, or up to 3 days in advance. Continue with step 2 once the bird is in the oven. Start step 3 once the bird has been removed from the oven and is resting on a carving board.

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  • 1 Tbs. vegetable oil
  • Turkey giblets (heart and gizzard), neck and tailpiece (see note)
  • 1 onion, unpeeled and chopped
  • 11/2 quarts homemade turkey or chicken stock or 1 quart canned low-sodium chicken broth plus 2 C. water
  • 2 sprigs thyme
  • 8 stems parsley
  • 3 Tbs. unsalted butter
  • 1/4 C. all-purpose flour
  • 1 C. dry white wine
  • Salt and freshly ground black pepper

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Step 1:

Heat the oil in a stockpot; add the giblets, neck and tail, then sauté until golden and fragrant, about 5 minutes. Add the onion; continue to sauté until softened, 3-4 minutes longer. Reduce the heat to low; cover and cook until the turkey and onion release their juices, about 20 minutes. Add the stock and herbs, bring to a boil, then adjust the heat to low. Simmer, uncovered, skimming any foam that may rise to the surface, until the broth is rich and flavorful, about 30 minutes longer.

Strain the broth (you should have about 5 C.) and refrigerate until ready to use. Reserve the neck, heart and gizzard; toss tail. When cool enough to handle, shred the neck meat, remove the gristle from the gizzard, and dice the heart and gizzard; refrigerate all until ready to use.

Step 2:

While the turkey is roasting, return the reserved turkey broth to a simmer. Heat the butter in a large, heavy-bottomed saucepan over medium-low heat. Vigorously whisk in the flour (the roux will froth then thin out again). Cook slowly, stirring constantly, until nutty brown and fragrant, 10-15 minutes. Vigorously whisk all but 1 C. of hot broth into the roux. Bring to a boil, then simmer until the gravy is lightly thickened and very flavorful, about 30 minutes longer. Set aside until the turkey is done.

Step 3:

When the turkey has been transferred to a carving board to rest, spoon out and discard as much fat as possible from the roasting pan, leaving any browned bits in the pan. Place the roasting pan over 2 burners on medium-high heat (if the drippings are not dark brown, cook, stirring constantly, until they caramelize). Return the gravy to a simmer. Add the wine to the roasting pan, scraping up any browned bits with a wooden spoon and boiling until reduced by half, about 5 minutes. Add the remaining 1 C. broth, then strain the pan juices into the gravy. Stir the giblets and neck meat into the gravy; return to a boil; adjust the seasonings, adding salt and pepper to taste if necessary. Serve with carved turkey.

Note: Do not use the liver as it will add a bitter taste to the broth

Yield: 6 cups

Adapted from "American Classics" by the editors of Cook's Illustrated

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