Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Kitchen Tip: Use an Oxo® Fat Separator to save time on this recipe!

Recipe by MyRecipes

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Recipe Summary

prep:
1 hr
bake:
20 mins
total:
1 hr 20 mins
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

  • 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.

  • 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.)

  • 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.

  • 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.

Nutrition Facts

127 calories; fat 5g; saturated fat 2g; cholesterol 86mg; fiber 1g; protein 11g; carbohydrates 7g; sodium 187mg.
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