Giblet Gravy Supreme
Time: 2 hours. Why do we love this gravy? For its intense, triple-decker poultry flavor from turkey giblets, chicken broth, and turkey drippings.
How to Make It
Step 1
1
In a 5- to 6-qt. pan over high heat, combine giblets, neck, 10 cups broth, the wine, onions, carrots, celery, parsley, marjoram, and 1 tsp. each salt and pepper. Cover and bring to a boil. Reduce heat and simmer until all giblets are very tender when pierced, about 1 hour.
Step 2
2
Toast flour in a large frying pan over medium-high heat, stirring, until deep golden brown and smells richly toasted (but not scorched), 12 to 15 minutes. Pour into a bowl.
Step 3
3
Pour broth through a fine strainer into a bowl, reserving pan. Discard vegetables (save giblets and neck if you like). Measure broth. If you have more than 8 cups, boil to reduce; if you have less, add more chicken broth.
Step 4
4
If using giblets and neck, pull meat off neck; discard bones. Finely chop meat and giblets.
Step 5
5
Whisk about 3 cups simmered broth into flour. Pour into the 5- to 6-qt. pan and add remaining broth.
Step 6
6
Scrape drippings free from roasting or grill drip pan; add to broth. Bring to a boil over high heat, stirring; lower heat and simmer, stirring often, about 5 minutes. Add giblets, if you like, and stir 1 to 2 minutes more. Season with salt and pepper to taste.
Step 7
7
Make ahead: Up to 1 day ahead, make through Step 5, cover, and chill. To reheat, add turkey drippings and warm over low heat, stirring often.
Step 8
8
Note: Nutritional analysis is per 1/3-cup serving.
Ingredients
Giblets and neck from a 10- to 24-lb. turkey, rinsed
About 10 cups reduced-sodium chicken broth
2 1/2 cups dry white wine or chicken broth
2 onions (1 lb. total), quartered
4 carrots (1 lb. total), sliced
1 3/4 cups sliced celery
8 parsley sprigs
1 teaspoon fresh marjoram leaves or 1/2 tsp. dried marjoram
About 1 tsp. each salt and freshly ground black pepper
1 cup all-purpose flour
Fat-skimmed oven-roasted or barbecued turkey drippings (optional)
Directions
Step 1
1
In a 5- to 6-qt. pan over high heat, combine giblets, neck, 10 cups broth, the wine, onions, carrots, celery, parsley, marjoram, and 1 tsp. each salt and pepper. Cover and bring to a boil. Reduce heat and simmer until all giblets are very tender when pierced, about 1 hour.
Step 2
2
Toast flour in a large frying pan over medium-high heat, stirring, until deep golden brown and smells richly toasted (but not scorched), 12 to 15 minutes. Pour into a bowl.
Step 3
3
Pour broth through a fine strainer into a bowl, reserving pan. Discard vegetables (save giblets and neck if you like). Measure broth. If you have more than 8 cups, boil to reduce; if you have less, add more chicken broth.
Step 4
4
If using giblets and neck, pull meat off neck; discard bones. Finely chop meat and giblets.
Step 5
5
Whisk about 3 cups simmered broth into flour. Pour into the 5- to 6-qt. pan and add remaining broth.
Step 6
6
Scrape drippings free from roasting or grill drip pan; add to broth. Bring to a boil over high heat, stirring; lower heat and simmer, stirring often, about 5 minutes. Add giblets, if you like, and stir 1 to 2 minutes more. Season with salt and pepper to taste.
Step 7
7
Make ahead: Up to 1 day ahead, make through Step 5, cover, and chill. To reheat, add turkey drippings and warm over low heat, stirring often.
Step 8
8
Note: Nutritional analysis is per 1/3-cup serving.
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