Thanksgiving Turkey Giblet Gravy
Thanksgiving is fast approaching, and we all know that the turkey is the centerpiece of the feast. However, the gravy is what truly ties the meal together. Our turkey gravy recipe is the perfect finishing touch to your mashed potatoes, stuffing, and of course, your turkey. We are excited to share this easy-to-make and delicious recipe with you, so you can impress your guests and elevate your Thanksgiving dinner. And do not forget, the leftover gravy is perfect for smearing on your Moist-Maker turkey sandwiches the next day.
In case you are wondering what to do with the giblets that came with your turkey. These include the neck, kidney, heart, liver, and gizzards, and they are tucked away inside the bird's cavity. Many people simply discard them, but they are actually a crucial ingredient in making delicious homemade turkey giblet gravy!
Overview. There are 5 steps to preparing an excellent turkey gravy.
- Prepare the GIBLET BROTH made from turkey giblets, vegetables, herbs, and water.
- Prepare the ROUX to thicken the gravy.
- Prepare the TURKEY STOCK with the drippings from the roasting pan wine and giblet broth.
- Strain the turkey stock as it is added to the roux.
- Add chicken stock as needed for the desired TURKEY GRAVY thickness.
TURKEY GIBLET BROTH
EQUIPMENT: 2-quart pot with vented lid, medium sieve
PREPARATION: 2 hours – yields 1½ to 2 cups turkey giblet broth liquid
- Turkey Giblets
- ½ carrot chopped.
- ½ onion chopped.
- ½ stalk celery chopped.
- 1 to 1½ quarts of purified or filtered water enough to cover the giblets and vegetables.
- Bay leaf
- 1 sprig of fresh thyme
- 1 spring of fresh parsley
If you are planning to make giblet gravy for your holiday meal, here are some tips to make sure it turns out delicious. Firstly, remove the giblets from the bird and rinse them thoroughly with cold, filtered water. Then, add the giblets to a pot with vegetables, herbs, and enough filtered or purified water to cover the giblets and vegetables. It is important to use water that is not chlorinated to avoid affecting the taste of the gravy. Cover the pan, open the vent, and simmer the mixture over low heat at 200ᵒF for one to two hours until the giblets are cooked. If the liquid simmers down too much, add more water to the pan. Once the giblets are done, strain the broth and discard the vegetables, herbs, and neck. Keep the liver, gizzard, kidneys, and heart for your gravy and stuffing. Once cooled, chop them into small pieces and set aside. Follow these tips to make a delicious and flavorful giblet gravy for your holiday meal.
LIGHT BROWN ROUX
EQUIPMENT: 3-quart pot, whisk
PREPARATION: 15 minutes
- 3 tablespoons unsalted butter
- 1 medium shallot minced fine.
- 3 tablespoons all-purpose flour
If you want to make a delicious brown roux-based gravy, follow these simple steps. First, in a 3-quart pot, melt butter over medium-low heat at 220ᵒF and sauté the shallots until translucent. Then, whisk in the flour a little at a time and continue to whisk until the roux begins to smell like cookie dough and looks like light peanut butter. This should take about 5 to 7 minutes. Set aside.
TURKEY STOCK from Pan Dripping
EQUIPMENT: Measuring cup, whisk, medium sieve, ladle or turkey baster
- Turkey drippings
- 1 cup chardonnay wine
- Giblet broth
- 2 to 3 cups chicken stock
Turkey drippings are a mixture of melted fat, bits of meat, and natural juices that are produced during the roasting process. These drippings are an essential ingredient for making a delicious gravy that complements the turkey. So, do not throw away those drippings - save them for a tasty gravy that will impress your guests!
After removing your turkey from the roasting pan, transfer it to a carving board to rest. To make scrumptious gravy, place the roasting pan on the stove and set it to medium heat at 275ᵒF. Let the drippings simmer, then add some wine to deglaze the pan. Use a wooden spoon to scrape the pan and gather all the flavorful bits. This will form the STOCK for your gravy. Cook for about 5 minutes to burn off the alcohol, then add the GIBLET BROTH and cook for another 5 to 7 minutes.
ASSEMBLING THE GRAVY
In order to make the perfect gravy for your Thanksgiving turkey, you will need to transfer the turkey stock to the roux using a turkey baster or ladle and sieve. For a smoother consistency, it is recommended to strain the turkey stock as you add it to the roux. Once combined, bring the mixture to a simmer over low heat between 175 to 200ᵒF and whisk vigorously. To achieve the desired thickness, gradually add the chicken stock a little bit at a time and continue to whisk.
Add some finely chopped giblets to the mixture if you like and season to taste. Keep in mind that the longer you simmer the gravy, the thicker it will become. With these simple steps, you will have delicious gravy to complement your Thanksgiving dinner.