TURKEY GIBLET GRAVY RECIPE RECIPES

Name: Turkey Giblet Gravy
Prep time: 20 min
Cook time: 2 h 35 min
Total time: 2 h 55 min
Yield: 2 3/4 cups
Ingredients: 1 tablespoon canola oil; 1 turkey neck, reserved from turkey and cut in half; 1 turkey backbone, reserved from turkey and cut in half; 1 set giblets, reserved from turkey; 1 small onion, quartered; 1 medium carrot, quartered; 1 stalk celery, quartered; 1/4 teaspoon kosher salt; 6 cups water; 2 sprigs fresh thyme; 1 sprig fresh rosemary; 1 bay leaf; 1 teaspoon whole black peppercorns; 1 tablespoon all-purpose flour; 1 tablespoon potato starch; 1 teaspoon fresh rosemary, finely chopped; 1 teaspoon fresh sage, finely chopped; 1/2 teaspoon fresh thyme, finely chopped; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

TURKEY GIBLET GRAVY RECIPE | ALTON BROWN | FOOD NETWORK

Turkey Giblet Gravy Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories condiment

Total Time 2 hours 55 minutes

Prep Time 20 minutes

Cook Time 2 hours 35 minutes

Yield 2 3/4 cups

Number Of Ingredients 20

Ingredients

1 tablespoon canola oil
1 turkey neck, reserved from turkey and cut in half
1 turkey backbone, reserved from turkey and cut in half
1 set giblets, reserved from turkey
1 small onion, quartered
1 medium carrot, quartered
1 stalk celery, quartered
1/4 teaspoon kosher salt
6 cups water
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 teaspoon whole black peppercorns
1 tablespoon all-purpose flour
1 tablespoon potato starch
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh sage, finely chopped
1/2 teaspoon fresh thyme, finely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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 RECIPE: HOW TO MAKE IT

Giblet Turkey Gravy Recipe: How to Make It image

Gravy enhanced with giblets is traditional in our house. Try this hearty gravy with sage and a dash of wine; I think you’ll love it, too. —Jeff Locke, Arma, Kansas

Provided by Taste of Home

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 16 servings (about 1/4 cup each).

Number Of Ingredients 9

Ingredients

1/4 cup cornstarch
4 cups chicken stock, divided
1 tablespoon butter
1 tablespoon olive oil
Giblets from 1 turkey, finely chopped
1/2 cup dry white wine or additional chicken stock
2 tablespoons minced fresh sage or 2 teaspoons dried sage leaves
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 50 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 191mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein.

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