giblet gravy

Homemade Turkey Gravy is so easy and absolutely delicious.&nbsp; It's time to embrace those giblets stored inside your turkey or chicken and use the giblets to to make this delicious from scratch giblet gravy recipe!

Turkey Gravy

turkey

all-purpose flour

chicken broth ((or turkey or vegetable broth))

salt and pepper (,

turkey (, optional)

Place the neck, heart, liver, and gizzards of the turkey inside a medium size sauce pan.&nbsp; Cover the giblets completely with water and bring the water to a boil.&nbsp; Once boiling, simmer for 1 hour or until the meat is cooked through.

Next, use a slotted spoon to remove the giblets from the water and set them aside. At this point you can decide to discard the liquid from the giblet water or save a little of it to use at the very end of making your gravy if you need to make the gravy thinner.  Otherwise you don&#039;t need this liquid).

Once the giblets have cooled, remove the livers and discard them (they add a really strong taste and flavor not many people like). Use your fingers to remove any meat from the turkey neck. Add the meat to the rest of the giblets and discard what's left of the neck. Then dice the giblets into small pieces and reserve them for the gravy.

When you have taken your turkey out of the oven, pour the drippings (what’s left in the roasting pan after cooking the turkey.  This includes fat that has melted and any bits of meat that have fallen off) from your turkey roasting pan into a large bowl.  (Tip the pan away from your body and be careful not to burn your self)!

Now let the drippings sit for a minute, allowing the fat to naturally separate from the rest of the drippings.&nbsp; You will notice that the fat will rise to the top, leaving the drippings and liquid on the bottom.&nbsp; Use a large spoon or ladle to skim (remove) most of the fat from the top of the the drippings.&nbsp;

To make the gravy, use a large sauce pan and add 1 cup of drippings to the pan.&nbsp;

Add 1/2 cup flour to the pan and whisk together until it makes a smooth paste. (At this point, you'll need to use a little of your own judgement.&nbsp; You want a pasty consistency.&nbsp; If yours seems a little greasy, add more flour).

When you have found the right consistency, whisk the mixture slowly over the heat as it begins to brown.&nbsp; You are creating a roux.&nbsp;&nbsp;

Once you get a nice golden brown color, add 4 cups of chicken broth and 1 additional cup of drippings.

Allow the gravy to cook, whisking constantly for about 5 to 8 minutes, or until thickened.  Then add the giblet meat.

At this point, decide for yourself if you like the consistency of the gravy.  If the gravy is too thick, add giblets broth or drippings liquid.  If gravy is too thin, cook for about 10 minutes.  If it&#039;s still thin, add a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the gravy).  Continue heating until gravy thickens to desired consistency.

Once your happy with the consistency of your gravy, season with salt and pepper, to taste, and enjoy!

Store leftover gravy covered, in the refrigerator.

Giblet Gravy - classic Southern recipe made all from scratch with homemade giblet stock, roasted turkey or chicken pan drippings, roux, and chopped giblets and boiled egg. Rich, velvety, insanely flavorful gravy. A game-changing sauce guaranteed to please on Thanksgiving dinner!

Giblet Gravy

(56 grams) butter

giblets (from a whole turkey,

(50.5 grams) celery chopped

garlic smashed

onion

thyme

bay leaf

(1185 milliliters)

(40 grams) all-purpose flour

chicken broth

chicken bouillon

salt and pepper

(120 milliliters) half and half or milk

Melt one tablespoon of butter in a large skillet over medium heat. Add the giblets and brown on all sides.

Add the celery, garlic, onions, thyme, and bay leaf to the saucepan and saute for 3-5 minutes.

Once the ingredients are simmering, add water and cover for 1-2 hours. If using turkey giblets, they are larger portions so you might want to adjust the amount of water appropriately since chicken giblets were used here.

Strain the stock with a fine mesh strainer and scoop the giblets out using a slotted spoon. Set the stock aside and finely chop the giblets.

Using a different skillet (preferably cast iron) melt the remaining 3 tablespoons of butter. Once the butter is melted, add in the flour and whisk until fully incorporated.

Gradually add the strained broth into the butter-flour mixture. Once that is fully mixed together, add the pan drippings. Start with 2 cups and add more to achieve desired consistency.  Add chicken bouillon and salt and pepper to taste.

Add chopped boiled egg and giblets and simmer while stirring for 2-3 minutes. Add half and half or milk. Adjust seasonings to taste.

Serve warm over chicken or turkey!

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Turkey Gravy

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Top 2 giblet gravy recipes from across the web

The most viewed giblet gravy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkey Gravy

Giblet Gravy

The most viewed giblet gravy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine