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Giblet Pan Gravy

To eliminate the rush to make gravy once the turkey emerges from the oven, you can make this gravy over several hours. Steps 1 and 2 can be completed while the turkey is brining. While the bird is roasting, proceed with step 3, then complete step 4 while the bird is resting.

1

tablespoon

vegetable oil

Reserved, turkey giblets

1

onion, unpeeled and chopped

6

cups

turkey or chicken stock, or 4 cups canned

low-sodium, chicken broth plus 2 cups water

2

sprigs fresh thyme

8

parsley stems

3

tablespoons

unsalted butter

1/4

cup

all-purpose flour

1

cup

dry white wine

Salt, and ground black peppe

1

Heat oil in large heavy-bottomed saucepan over medium-high heat until

2

shimmering but not smoking; add giblets, neck, and tail and sautè until golden,

3

about 5 minutes. Add onion and cook, stirring occasionally, until softened,

4

about 3 minutes. Reduce heat to low; cover and cook until turkey parts and onion

5

release their juices, about 20 minutes. Add stock and herbs; increase heat to

6

medium-high and bring to boil, then reduce heat to low and simmer, uncovered,

7

skimming any scum that may rise to surface, until broth is rich and flavorful,

8

about 30 minutes longer.

9

Strain broth (you should have about 5 cups), reserving heart and gizzard and

10

discarding neck. When cool enough to handle, remove gristle from gizzard, then

11

dice heart and reserved gizzard. Refrigerate giblets and broth until ready to

12

use.

13

While turkey is roasting, bring reserved turkey broth to simmer in medium

14

saucepan over medium heat. Heat butter in large heavy-bottomed saucepan over

15

medium-low heat; when foam subsides, vigorously whisk in flour to make a roux.

16

Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15

17

minutes. Vigorously whisk all but 1 cup hot broth into roux. Increase heat to

18

medium-high and bring to boil, then reduce heat to medium-low and simmer,

19

stirring occasionally, until slightly thickened and flavorful, about 30 minutes

20

longer. Set aside until turkey is done.

21

While turkey is resting on carving board, spoon out and discard as much fat

22

as possible from roasting pan, leaving behind caramelized herbs and vegetables.

23

Place roasting pan over two burners at medium-high heat (if drippings are not

24

dark brown, cook, stirring constantly, until they caramelize). Return gravy in

25

saucepan to simmer over medium heat. Add wine to roasting pan and scrape up

26

browned bits clinging to pan bottom; boil until reduced by half, about 5

27

minutes. Add remaining 1 cup broth to roasting pan, then strain mixture into

28

gravy, pressing on solids in strainer to extract as much liquid as possible.

29

Stir in giblets, return to simmer. Adjust seasonings with salt and pepper; serve

Servings: 6

Yield: 6 cups

Nutrition Facts

Serving size: 1/6 of a recipe (20.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1158.12

Calories From Fat (42%)

481.4

% Daily Value

Total Fat 53.63g

83%

Saturated Fat 17.15g

86%

Cholesterol 510.63mg

170%

Sodium 375.35mg

16%

Potassium 1491.04mg

43%

Total Carbohydrates 7.51g

3%

Fiber 0.54g

2%

Sugar 1.26g

 

Protein 145.19g

290%