Prep Time
1 Hour
Bake Time
20 Mins
Yield
5 cups

How to Make It

Step 1

Put turkey giblets and neck, celery, carrot and onion in a large pot. Pour in broth, then add enough water to cover. Cover pot, bring mixture just to a boil over high heat, reduce heat to low and simmer, covered, until vegetables are tender and giblets and neck are cooked, about 45 minutes.

Step 2

Remove neck and giblets from pot and, when cool enough to handle, pull meat off neck; discard bones, skin and gristle. Chop giblets. Put neck meat, giblets, vegetables and 1 cup giblet stock into blender. Puree until very smooth. (Stock and puree can be prepared ahead to this point; cover separately and refrigerate. Reheat before continuing with recipe.)

Step 3

Pour juices from turkey roasting pan into a large measuring cup. Skim off fat. if there is less than 6 Tbsp. fat, add enough butter to measure to 6 Tbsp.

Step 4

Place roasting pan across 2 burners. Add 1 cup of giblet stock to pan and bring to a boil. Scraping up burned bits from bottom of pan, pour into measuring cup with pan juices. Add enough giblet stock to measure a total of 6 cups liquid. (Reserve any remaining stock for another use.)

Step 5

In a large saucepan, warm 6 Tbsp. turkey fat over medium heat. Whisk in flour and cook, whisking constantly until mixture turns a light caramel color, about 8 minutes. Add stock and pan juices in a thin, steady stream, whisking constantly to help prevent lumps.

Step 6

Whisk in 2 Tbsp. puree mixture, bring to a boil, then reduce heat to low and cook, stirring often, until thickened, about 8 minutes. Add more puree if necessary to reach desired consistency. Season with salt and pepper. Serve with turkey.

Step 7

 

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