Was not impressed with this recipe at all - it tasted too "floury" and needed salt and pepper. Worst of all (and this is coming from someone who likes a variety of alcohol), the bourbon (I used Wild Turkey) flavor became too overpowering the next day. Two thumbs down.
This recipe goes with Two Herb-Roasted Turkey with Bourbon Gravy
Yield: about 3 cups
More From Oxmoor House
- Giblets and neck reserved from turkey
- Pan drippings from turkey
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 2 tablespoons bourbon
- Combine giblets, neck, and 3 cups water in a saucepan. Bring to a boil; cover, reduce heat, and simmer 45 minutes to 1 hour or until giblets are tender. Strain, reserving broth. Discard turkey neck. Coarsely chop giblets; set aside.
- Add reserved broth (2 cups) to turkey pan drippings; stir until browned bits are loosened from bottom of roasting pan.
- Transfer broth and drippings to a saucepan, if desired, or continue cooking in roasting pan placed over 2 burners on the stovetop. Stir in chopped giblets, if desired. Bring to a boil; reduce heat, and simmer, uncovered, 3 to 5 minutes.
- Combine flour and 1/2 cup water, stirring until blended; gradually stir into gravy. Bring to a boil; boil 1 minute or until thickened. Set aside some plain gravy, if desired. Stir garlic powder and bourbon into remaining gravy. Serve hot.
- Fix It Faster: Substitute canned chicken broth instead of making homemade broth, if desired.
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