Notes: Up to 1 day ahead, complete through step 4. Cover and chill broth and giblets.
Giblets and neck from a 10- to 24-pound turkey
2 onions (about 3/4 lb. total), peeled and quartered
2 carrots (about 1/2 lb. total), cut into chunks
3/4 cup sliced celery
About 10 cups fat-skimmed chicken broth
1 dried bay leaf
1/2 cup port, sherry, or dry white wine
1/2 teaspoon pepper
2/3 cup cornstarch
Fat-skimmed oven-roasted or barbecued turkey drippings (optional)
How to Make It
Rinse giblets and neck. Wrap liver airtight and chill to add later, or save for other uses. Chop giblets and cut neck into 3 or 4 pieces.
In a 5- to 6-quart pan over high heat, combine chopped giblets, neck, onions, carrots, celery, and 1/2 cup broth. Boil and stir often until meat and vegetables are very well browned, 15 to 20 minutes. Add another 1/2 cup broth, scrape drippings free, and repeat step.
Add 9 cups broth, bay leaf, port, and pepper, stirring to scrape browned bits free. Cover and simmer until giblets are very tender when pierced, about 1 1/2 hours. If desired, add the liver and simmer 10 more minutes.
Pour broth through a fine strainer into a bowl. Discard vegetables. Measure broth. If you have more than 8 cups, boil to reduce; if you have less, add more chicken broth.
Pull meat off neck; discard bones. Finely chop meat and giblets (optional).
Smoothly blend cornstarch with 2/3 cup water. Add to broth in pan and stir over high heat until gravy is boiling, about 5 minutes. If desired, scrape turkey drippings into gravy and stir until boiling. Add giblets, if desired, and stir 1 to 2 minutes more. Pour into a bowl. Add salt to taste.
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