Best Best Simple Turkey Giblet Gravy Recipes

GIBLET GRAVY

Steps:

• First, take the giblets and neck from the raw turkey and cover them with water by 2 inches in a small saucepan. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer it for 1 hour to both to cook the meat and to make a giblet broth for the gravy.
• Remove the giblets and neck from the water (don't worry; they're supposed to look really grody) and set them aside. Keep the giblet broth in the saucepan for later.
• When you're ready to make the gravy, pour all the drippings from the turkey roasting pan into a bowl. Set the pan back onto the stove. Let the drippings sit and separate naturally, then use a ladle to carefully separate the fat from the liquid drippings (the fat will be on top, while the drippings will settle at the bottom).
• Turn the heat to medium and add about 1 cup of the fat back into the roasting pan. Sprinkle the flour all over the fat and immediately begin whisking it around to make a paste. Add more flour or fat as needed to create the right consistency: You want the mixture to be a stirrable paste and not overly greasy. If it looks a little greasy, whisk in a little more flour. Once the paste/roux is the right consistency, whisk it slowly for a few minutes, allowing it to cook to a deep golden brown color. A nice brown roux is the secret to good gravy, baby!
• Once the roux is ready, pour in 1 cup of the drippings (the stuff that separated from the fat earlier) and the chicken or turkey broth, whisking constantly. Then just let the gravy cook and thicken, whisking constantly for 5 to 8 minutes.
• Meanwhile, use your fingers to remove as much of the neck meat as you can and chop up the giblets into fine pieces. Add as much of the meat to the gravy as you'd like: Add it all if you like a really chunky giblet gravy, add a little less if you like the gravy more smooth.
• If the gravy seems too thick, add more broth and/or a little of the reserved giblet broth (the water used to cook the giblets.) Finally, season the gravy with a little bit of salt and plenty of black pepper! (Be sure to taste it and make sure the seasoning is perfect.) Serve the gravy piping hot at the table.

TURKEY GIBLET GRAVY

Steps:

• For the giblet stock: Heat the oil in a 6 1/2-quart stockpot over medium heat until it shimmers. Add the neck and backbone and saute 5 to 6 minutes or until browned. Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the water and add the thyme, rosemary, bay leaf and black peppercorns.
• Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces to 3 cups.
• Strain the stock through a fine mesh strainer and cool slightly. Discard all solids but the giblets. Chop the giblets and set aside.
• For the giblet gravy: Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.
• Combine 1/2 cup of cool stock with the all-purpose flour in a jar with a tightly fitted lid. Shake vigorously until starch dissolves and no lumps remain.
• Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook for 3 to 4 minutes or until thickened slightly.
• Combine the remaining 1/2 cup of cool stock with the potato starch in the lidded jar and shake vigorously until the starch dissolves and no lumps remain.
• Turn off the heat, remove the saucier from the burner and whisk until the liquid temperature decreases to 190 degrees F. Return to low heat and whisk in the potato starch slurry, rosemary, sage, thyme, salt and pepper. Simmer for about 5 minutes to heat through and thicken, then season with additional salt and pepper, if desired. Add the chopped giblets and stir to combine. Keep warm in a thermos until ready to serve.

GIBLET TURKEY GRAVY

Steps:

• In a small bowl, mix cornstarch and 1/2 cup stock until smooth. In a large saucepan, heat butter and oil over medium-high heat. Add giblets; cook and stir 5-8 minutes or until browned., Add wine and sage to pan; cook 3-5 minutes, stirring to loosen browned bits from pan. Add remaining stock; bring to a boil. Stir in cornstarch mixture; return to a boil. Reduce heat; simmer 3-5 minutes or until thickened to desired consistency, stirring occasionally. Stir in salt and pepper.

TURKEY GRAVY FROM GIBLETS

Steps:

• Combine broth, turkey neck, giblets, onion, celery, salt, and pepper in a large pot. Cover and simmer for 2 hours.
• Strain broth; you should have close to 4 cups.
• Heat a frying pan over medium heat. Add turkey drippings. Stir in flour until smooth. Add broth and giblets. Cook and stir until well blended and thickened, 15 to 20 minutes.

GIBLET GRAVY

Steps:

• Pour the contents of the giblet bags into a large saucepan. Cover with water and boil until cooked through, 20 to 25 minutes. Turn off the heat and set aside. Remove the giblets from the pan, allow them to cool, and then chop up the gizzards and liver. Pick the meat from the neck. Discard the bones.
• Pour all the turkey drippings out of the roasting pan into a separate container. Allow grease to separate from the juices. Ladle out the fat into another bowl.
• Place the roasting pan over 2 burners over medium heat (there should be lots of yummy brown bits in the pan). Add 3 to 4 tablespoons of the fat back into the pan. Whisk it around to evenly distribute it throughout the pan. Sprinkle 5 to 6 tablespoons of flour over the grease and whisk to combine it with the fat, loosening the bits from the bottom of the pan a little in the process. Cook the roux until it becomes a deep golden brown, 4 to 5 minutes.
• Pour in the chicken broth, whisking constantly. Add 2 to 4 cups, depending on your need. Cook the gravy, whisking gently, until the mixture begins to thicken. Pour in a little bit of the turkey drippings, but be aware that because the brine is so salty, these drippings are very salty. Keep cooking the gravy until thick, adding in chopped giblets, to taste, as well as plenty of black pepper. Use the giblet water from the saucepan to thin the gravy if it gets too thick.
• Serve when very thick and flavorful.

TURKEY BREAST - CLAY POT-LUCY PINE

Steps:

• Put a layer of onion over bottom of pot. Wash turkey breast, dry with paper towel, and sprinkle with beef granules-- (provides seasoning and color) Put lid on and put in cold oven. Set to 450 or 480. Takes about 1 - 1/2 hours. Check at one hour. Use instant thermometer or be sure juices run clear. IMMEDIATELY pour broth into another pan or container as they will disappear almost instantly and you don't want to lose any. Set aside to rest a few minutes, covered with foil. Cut lengthwise off bone and then slice crosswise to serve.

GIBLET GRAVY

Steps:

• After turkey has been roasting for about an hour, slice one of the onions and scatter slices in roasting pan with turkey.
• 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.
• 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.
• 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.

GIBLET GRAVY

Steps:

• In 2-quart saucepan, place giblets (except liver); add enough water to cover. Add celery, onion, 1 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat to low. Cover and simmer 1 to 2 hours or until giblets are tender. Add liver during last 15 minutes of cooking.
• Drain giblet mixture, reserving broth and giblets. Discard celery and onion.
• After removing turkey from roasting pan, remove 1/2 cup drippings (turkey juices and fat); reserve. Pour remaining drippings into 2-cup measuring cup; add enough giblet broth and chicken broth to measure 2 cups; set aside.
• Place reserved 1/2 cup drippings in roasting pan or 12-inch skillet. Stir in flour. Cook over low heat, stirring constantly and scraping up brown bits in pan, until smooth and browned. Gradually stir in 2 cups broth mixture. Cook, stirring constantly, until mixture boils and thickens. Remove meat from neck; finely chop meat and giblets and add to gravy if desired. Stir in salt and pepper.

TURKEY GIBLET GRAVY

Steps:

• Remove giblets from bird.
• Place in saucepan.
• Add salt and pepper, sage, celery and onion.
• Cover with water.
• Bring to boil.
• Simmer covered for 2 or 3 hours while turkey cooks.
• When the meat starts to fall away from the neck bones, strain liquid into a blender.
• Chop liver and gizzard and add to blender.
• Pick meat from neck bones and add to blender.
• Puree off and on until liquefied.
• Add flour seasoned with salt and pepper.
• Blend off and on a few times until flour is incorporated.
• After turkey has been removed from roaster.
• Pour fat off, leaving brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.
• Whisk as much "stuck stuff" up that you can.
• Pour contents of blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want.
• Don't add too much water at once.
• Place roaster in 450-500 degree oven for 15 minutes.
• Add more water and whisk if necessary, just before serving, but be sure it is bubbling hot.
• Should be fairly thick.
• Pour into gravy boat and serve hot.
• Should be the last thing put on the table so that it is very hot.

TURKEY GIBLET GRAVY

Steps:

• In a large saucepan, combine the giblets, chicken stock, salt and pepper. Bring to a boil; boil for 5-6 minutes. Remove from the heat. Strain giblets; return cooking juices to pan. Set aside 2 tablespoons juices. Finely chop giblets; add giblets and eggs to pan. Cook and stir for 1 minute., In a small bowl, combine flour and reserved cooking juices; gradually stir into pan. Cook and stir 5-7 minutes longer or until thickened.