Time: 2 hours. Why do we love this gravy? For its intense, triple-decker poultry flavor from turkey giblets, chicken broth, and turkey drippings.
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)
How to Make It
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.
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.
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.
If using giblets and neck, pull meat off neck; discard bones. Finely chop meat and giblets.
Whisk about 3 cups simmered broth into flour. Pour into the 5- to 6-qt. pan and add remaining broth.
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.
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.
Note: Nutritional analysis is per 1/3-cup serving.
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Turned out very tasty and was perfect with the BBQ'd turkey, artichoke stuffing and mashed potatoes. Was worried that it wouldn't have the much flavor, but it had plenty and showed off the other food very well. Loved how easy it was to make.
This will be a Thanksgiving staple from now on. The best gravy ever, and plenty of it. Made the day before as suggested and finished with pan drippings right before serving. No stress, smooth and so tasty.
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