Best Simple Turkey Giblet Gravy Recipes

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TURKEY GIBLET GRAVY



Turkey Giblet Gravy image

Provided by Alton Brown

Categories     condiment

Time 2h55m

Yield 2 3/4 cups

Number Of Ingredients 20

1 tablespoon canola oil
1 turkey neck, reserved from turkey and cut in half
1 turkey backbone, reserved from turkey and cut in half
1 set giblets, reserved from turkey
1 small onion, quartered
1 medium carrot, quartered
1 stalk celery, quartered
1/4 teaspoon kosher salt
6 cups water
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 teaspoon whole black peppercorns
1 tablespoon all-purpose flour
1 tablespoon potato starch
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh sage, finely chopped
1/2 teaspoon fresh thyme, finely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the giblet stock: Heat the oil in a 6 1/2-quart stockpot over medium heat until it shimmers. Add the neck and backbone and saute 5 to 6 minutes or until browned. Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the water and add the thyme, rosemary, bay leaf and black peppercorns.
  • Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces to 3 cups.
  • Strain the stock through a fine mesh strainer and cool slightly. Discard all solids but the giblets. Chop the giblets and set aside.
  • For the giblet gravy: Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.
  • Combine 1/2 cup of cool stock with the all-purpose flour in a jar with a tightly fitted lid. Shake vigorously until starch dissolves and no lumps remain.
  • Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook for 3 to 4 minutes or until thickened slightly.
  • Combine the remaining 1/2 cup of cool stock with the potato starch in the lidded jar and shake vigorously until the starch dissolves and no lumps remain.
  • Turn off the heat, remove the saucier from the burner and whisk until the liquid temperature decreases to 190 degrees F. Return to low heat and whisk in the potato starch slurry, rosemary, sage, thyme, salt and pepper. Simmer for about 5 minutes to heat through and thicken, then season with additional salt and pepper, if desired. Add the chopped giblets and stir to combine. Keep warm in a thermos until ready to serve.

TURKEY GRAVY FROM GIBLETS



Turkey Gravy from Giblets image

You don't have to eat the giblets to make a great-tasting gravy! They are used mainly for the flavor of the broth. My mom added a couple of chopped boiled eggs and the chopped giblets to the gravy. This gravy is great with or without them!

Provided by Slowturtle

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 2h25m

Yield 16

Number Of Ingredients 8

4 cups chicken broth
1 turkey neck and giblets
½ cup chopped onion
1 celery, diced
1 teaspoon salt
⅛ teaspoon ground black pepper
½ cup turkey drippings
½ cup all-purpose flour

Steps:

  • Combine broth, turkey neck, giblets, onion, celery, salt, and pepper in a large pot. Cover and simmer for 2 hours.
  • Strain broth; you should have close to 4 cups.
  • Heat a frying pan over medium heat. Add turkey drippings. Stir in flour until smooth. Add broth and giblets. Cook and stir until well blended and thickened, 15 to 20 minutes.

Nutrition Facts : Calories 109.7 calories, Carbohydrate 4.1 g, Cholesterol 52.1 mg, Fat 8.4 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 450.5 mg, Sugar 0.6 g

GIBLET GRAVY



Giblet Gravy image

Here's how to make the perfect turkey gravy. Ree Drummond's giblet gravy recipe is luscious, irresistible, and deserves a spot on your Thanksgiving table!

Categories     Thanksgiving     comfort food     poultry     side dish     snack

Time 25m

Yield 12 servings

Number Of Ingredients 5

Giblets and neck, saved from the uncooked turkey
Drippings from roasted turkey
1/2 c. all-purpose flour (more if needed)
4 c. no-sodium chicken, turkey, or vegetable broth (more if needed)
Salt and pepper

Steps:

  • First, take the giblets and neck from the raw turkey and cover them with water by 2 inches in a small saucepan. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer it for 1 hour to both to cook the meat and to make a giblet broth for the gravy.
  • Remove the giblets and neck from the water (don't worry; they're supposed to look really grody) and set them aside. Keep the giblet broth in the saucepan for later.
  • When you're ready to make the gravy, pour all the drippings from the turkey roasting pan into a bowl. Set the pan back onto the stove. Let the drippings sit and separate naturally, then use a ladle to carefully separate the fat from the liquid drippings (the fat will be on top, while the drippings will settle at the bottom).
  • Turn the heat to medium and add about 1 cup of the fat back into the roasting pan. Sprinkle the flour all over the fat and immediately begin whisking it around to make a paste. Add more flour or fat as needed to create the right consistency: You want the mixture to be a stirrable paste and not overly greasy. If it looks a little greasy, whisk in a little more flour. Once the paste/roux is the right consistency, whisk it slowly for a few minutes, allowing it to cook to a deep golden brown color. A nice brown roux is the secret to good gravy, baby!
  • Once the roux is ready, pour in 1 cup of the drippings (the stuff that separated from the fat earlier) and the chicken or turkey broth, whisking constantly. Then just let the gravy cook and thicken, whisking constantly for 5 to 8 minutes.
  • Meanwhile, use your fingers to remove as much of the neck meat as you can and chop up the giblets into fine pieces. Add as much of the meat to the gravy as you'd like: Add it all if you like a really chunky giblet gravy, add a little less if you like the gravy more smooth.
  • If the gravy seems too thick, add more broth and/or a little of the reserved giblet broth (the water used to cook the giblets.) Finally, season the gravy with a little bit of salt and plenty of black pepper! (Be sure to taste it and make sure the seasoning is perfect.) Serve the gravy piping hot at the table.

TURKEY GIBLET GRAVY



Turkey Giblet Gravy image

Yummy turkey gravy we serve at Thanksgiving.

Provided by Bryn Audrey

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

1 package of giblets and neck from turkey, excluding liver
4 cups water
1 cup turkey drippings
6 tablespoons cornstarch
½ cup cold water
1 hard-cooked egg, chopped
salt and ground black pepper to taste

Steps:

  • Place turkey giblets and neck into a saucepan with 4 cups water and bring to a boil; reduce heat to low. Simmer until broth is reduced to 3 cups, about 1 hour. Strain broth and reserve 1/2 cup of giblets; chop.
  • Combine giblet broth and turkey drippings in a saucepan over medium heat. Whisk cornstarch in 1/2 cup cold water in a bowl until smooth. Whisk cornstarch into stock and drippings. Bring to a boil, reduce heat to low, and stir chopped giblets and hard-cooked egg into the gravy. Season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 5.8 g, Cholesterol 140.8 mg, Fat 29.9 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 8.9 g, Sodium 31.8 mg, Sugar 0.1 g

GIBLET GRAVY



Giblet Gravy image

Provided by Ree Drummond : Food Network

Time 50m

Yield 16 servings

Number Of Ingredients 5

1 bag giblets
Turkey drippings
5 to 6 tablespoons flour
2 to 4 cups low sodium chicken broth
Freshly ground black pepper

Steps:

  • Pour the contents of the giblet bags into a large saucepan. Cover with water and boil until cooked through, 20 to 25 minutes. Turn off the heat and set aside. Remove the giblets from the pan, allow them to cool, and then chop up the gizzards and liver. Pick the meat from the neck. Discard the bones.
  • Pour all the turkey drippings out of the roasting pan into a separate container. Allow grease to separate from the juices. Ladle out the fat into another bowl.
  • Place the roasting pan over 2 burners over medium heat (there should be lots of yummy brown bits in the pan). Add 3 to 4 tablespoons of the fat back into the pan. Whisk it around to evenly distribute it throughout the pan. Sprinkle 5 to 6 tablespoons of flour over the grease and whisk to combine it with the fat, loosening the bits from the bottom of the pan a little in the process. Cook the roux until it becomes a deep golden brown, 4 to 5 minutes.
  • Pour in the chicken broth, whisking constantly. Add 2 to 4 cups, depending on your need. Cook the gravy, whisking gently, until the mixture begins to thicken. Pour in a little bit of the turkey drippings, but be aware that because the brine is so salty, these drippings are very salty. Keep cooking the gravy until thick, adding in chopped giblets, to taste, as well as plenty of black pepper. Use the giblet water from the saucepan to thin the gravy if it gets too thick.
  • Serve when very thick and flavorful.

GIBLET GRAVY



Giblet Gravy image

My mother has made this old-fashioned giblet gravy every Thanksgiving for as long as I can remember! It is delicious with turkey and mashed potatoes. Start making this while the turkey is cooking since it requires about two hours of simmering.

Provided by Tikeren

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 2h25m

Yield 16

Number Of Ingredients 12

1 turkey neck and giblets
6 cups chicken broth
2 large white onions, sliced
1 cup sliced carrots
1 cup dry white wine
½ cup celery leaves
6 cloves garlic, peeled
1 bay leaf
½ cup turkey drippings, or to taste
¾ cup all-purpose flour
6 tablespoons butter, softened
salt and ground black pepper to taste

Steps:

  • Cut turkey neck in half. Set liver aside.
  • Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
  • Mix flour and butter together to form a thick paste.
  • Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 8.4 g, Cholesterol 64.3 mg, Fat 12.9 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 5.2 g, Sodium 496.7 mg, Sugar 1.9 g

GIBLET TURKEY GRAVY



Giblet Turkey Gravy image

Gravy enhanced with giblets is traditional in our house. Try this hearty gravy with sage and a dash of wine; I think you'll love it, too. -Jeff Locke, Arma, Kansas

Provided by Taste of Home

Time 25m

Yield 16 servings (about 1/4 cup each).

Number Of Ingredients 9

1/4 cup cornstarch
4 cups chicken stock, divided
1 tablespoon butter
1 tablespoon olive oil
Giblets from 1 turkey, finely chopped
1/2 cup dry white wine or additional chicken stock
2 tablespoons minced fresh sage or 2 teaspoons dried sage leaves
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small bowl, mix cornstarch and 1/2 cup stock until smooth. In a large saucepan, heat butter and oil over medium-high heat. Add giblets; cook and stir 5-8 minutes or until browned., Add wine and sage to pan; cook 3-5 minutes, stirring to loosen browned bits from pan. Add remaining stock; bring to a boil. Stir in cornstarch mixture; return to a boil. Reduce heat; simmer 3-5 minutes or until thickened to desired consistency, stirring occasionally. Stir in salt and pepper.

Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 191mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

GIBLET GRAVY II



Giblet Gravy II image

This old fashioned giblet turkey gravy recipe is very easy to prepare.

Provided by Bode

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 30m

Yield 6

Number Of Ingredients 7

3 tablespoons turkey drippings
3 tablespoons all-purpose flour
2 ½ cups turkey stock
¼ cup cooked turkey giblets, chopped
½ tablespoon chopped fresh sage
½ teaspoon ground black pepper
salt to taste

Steps:

  • Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown.
  • Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 3.5 g, Cholesterol 6.6 mg, Fat 6.5 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 147.7 mg

GIBLET GRAVY



Giblet Gravy image

We're about to let you in on a secret: The key to smooth and richly flavored turkey gravy lies within the bird itself. We're talking about the giblets. Giblet gravy turns out meaty and luscious, and you can certainly pull it off-even on your first try. We'll show you how it's done with this surefire recipe. Once you get a taste of the depth of flavor that results from turning those odd bits into gravy, you'll never look back. Mashed potatoes and biscuits will forever be better, and your guests will certainly be satisfied!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h20m

Yield 8

Number Of Ingredients 9

Turkey giblets (from whole turkey, thawed if frozen)
2 medium stalks celery, sliced (1 cup)
1 medium onion, sliced
1 teaspoon salt
1/4 teaspoon pepper
Drippings from roasted turkey
About 1/4 cup Progresso™ chicken broth (from 32-oz carton), if needed
1/4 cup Gold Medal™ all-purpose flour
Salt and pepper to taste

Steps:

  • In 2-quart saucepan, place giblets (except liver); add enough water to cover. Add celery, onion, 1 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat to low. Cover and simmer 1 to 2 hours or until giblets are tender. Add liver during last 15 minutes of cooking.
  • Drain giblet mixture, reserving broth and giblets. Discard celery and onion.
  • After removing turkey from roasting pan, remove 1/2 cup drippings (turkey juices and fat); reserve. Pour remaining drippings into 2-cup measuring cup; add enough giblet broth and chicken broth to measure 2 cups; set aside.
  • Place reserved 1/2 cup drippings in roasting pan or 12-inch skillet. Stir in flour. Cook over low heat, stirring constantly and scraping up brown bits in pan, until smooth and browned. Gradually stir in 2 cups broth mixture. Cook, stirring constantly, until mixture boils and thickens. Remove meat from neck; finely chop meat and giblets and add to gravy if desired. Stir in salt and pepper.

Nutrition Facts : Calories 70, Carbohydrate 3 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g

GIBLET GRAVY I



Giblet Gravy I image

My Mother has been making this gravy every year at Thanksgiving and Christmas Dinners for about 50 years. It's really good on mashed potatoes, cornbread dressing and the turkey.

Provided by Mary48

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Yield 12

Number Of Ingredients 11

1 giblets from a turkey
½ teaspoon salt
½ teaspoon ground black pepper
1 cube chicken bouillon
1 stalk celery, halved
¼ yellow onion
1 quart water
2 (14.5 ounce) cans chicken broth
4 hard-cooked eggs
2 tablespoons cornstarch
½ cup milk

Steps:

  • In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.
  • Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).
  • Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.

Nutrition Facts : Calories 69.2 calories, Carbohydrate 3.1 g, Cholesterol 130.4 mg, Fat 3 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 530.7 mg, Sugar 1.1 g

GIBLET GRAVY



Giblet Gravy image

While the turkey is in the oven, get some rest - and make the gravy. Giblet gravy requires the cook to use the neck, gizzard and heart of the bird to make deeply flavored stock, which is then combined with the pan drippings, a bit of flour and wine or brandy. Finally, the cooked neck, gizzard and heart are finely chopped and added to the rich, savory gravy, to make for a more interesting texture.

Provided by Florence Fabricant

Categories     sauces and gravies

Time 40m

Yield 2 cups

Number Of Ingredients 10

2 large onions, peeled
Turkey neck, gizzard and heart
1 carrot, peeled and cut in half
1 stalk celery, cut in halves
A few sprigs of parsley
6 whole peppercorns
3 cups of water
1 to 1 1/2 tablespoons flour
Salt and freshly ground black pepper to taste
2 tablespoons white wine or brandy (optional)

Steps:

  • After turkey has been roasting for about an hour, slice one of the onions and scatter slices in roasting pan with turkey.
  • Place the other onion, cut in half, in a saucepan. Add turkey neck, gizzard and heart, the carrot, celery, parsley and peppercorns. Cover with water and bring to boil. Skim surface, lower heat and allow to simmer at least 30 minutes. Strain and reserve the stock. You should have about 2 cups of stock. Dice meat from neck, gizzard and heart, and set it aside.
  • When turkey has finished roasting and is resting on the carving board place the roasting pan on top of the stove, over two burners if necessary. Skim off all but a few tablespoons of fat from pan. Sprinkle the bottom of the pan with the flour (the more used the thicker the gravy), and whisk it vigorously and thoroughly, scraping up any particles clinging to the pan. Gradually add the stock, whisking constantly over medium heat until the mixture has thickened and is smooth. Strain into a sauce pan.
  • Add any juices from carving board and the reserved giblets. Season with salt and pepper. Add wine or brandy and bring to a simmer, and serve.

TURKEY GIBLET GRAVY



Turkey Giblet Gravy image

Being so close to Canadian Thanksgiving, I thought this recipe might be handy. It is traditional in our family and served quite thick to pour over mashed potatoes. Left over gravy can be used up in a turkey casserole. We usually make a turkey shepherd's pie which can be frozen and add the mashed potatoes when defrosted and cooked.

Provided by Derf2440

Categories     Poultry

Time 3h15m

Yield 3-4 cups

Number Of Ingredients 7

1 turkey giblets, removed from bird, neck, gizzard and liver
salt and pepper
1 teaspoon sage
1 stalk celery, chopped
1 small onion, chopped
2 -4 tablespoons seasoned flour
water

Steps:

  • Remove giblets from bird.
  • Place in saucepan.
  • Add salt and pepper, sage, celery and onion.
  • Cover with water.
  • Bring to boil.
  • Simmer covered for 2 or 3 hours while turkey cooks.
  • When the meat starts to fall away from the neck bones, strain liquid into a blender.
  • Chop liver and gizzard and add to blender.
  • Pick meat from neck bones and add to blender.
  • Puree off and on until liquefied.
  • Add flour seasoned with salt and pepper.
  • Blend off and on a few times until flour is incorporated.
  • After turkey has been removed from roaster.
  • Pour fat off, leaving brown bits and juice and bits of stuffing or meat stuck to pan, but remove any skin stuck.
  • Whisk as much "stuck stuff" up that you can.
  • Pour contents of blender in roaster, whisking as you pour, if too thick add a little water and continue whisking and adding water until reaching consistency you want.
  • Don't add too much water at once.
  • Place roaster in 450-500 degree oven for 15 minutes.
  • Add more water and whisk if necessary, just before serving, but be sure it is bubbling hot.
  • Should be fairly thick.
  • Pour into gravy boat and serve hot.
  • Should be the last thing put on the table so that it is very hot.

ROAST TURKEY AND GIBLET GRAVY



Roast Turkey And Giblet Gravy image

Provided by Florence Fabricant

Categories     dinner, quick, roasts, main course

Time 30m

Yield 8 - 12 servings

Number Of Ingredients 11

10-to 12-pound turkey, with giblets
4 cups water
2 medium-size onions
1 carrot, scraped
1 rib celery
2 sprigs parsley
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter or vegetable oil
6 cups corn and mushroom stuffing (see recipe)
2 tablespoons flour
1/2 cup dry white wine

Steps:

  • Remove the giblets and neck from the turkey; reserve the liver for another use. Rinse and dry the turkey and allow it to come to room temperature before stuffing and roasting.
  • Place the neck, gizzard and heart of the turkey in a saucepan with the water, 1 onion, the carrot, celery and parsley. Bring to a boil and cook, skimming the surface, for 5 minutes. Reduce heat and simmer about 40 minutes, until the liquid has reduced to 2 cups. Strain and set aside.
  • Mince the gizzard, heart and meat from the neck and reserve.
  • Preheat oven to 425 degrees. Season turkey cavity with salt and pepper; rub skin with butter or oil.
  • Stuff main cavity and neck cavity, then skewer or truss to close. Place extra stuffing in a small casserole, to be heated just before serving.
  • Place turkey on a V-shaped rack and roast, breast side down, for 30 minutes. If you do not have such a rack, roast the turkey with breast side up the entire time.
  • Reduce oven temperature to 325 degrees, turn turkey breast side up and continue roasting another 2-2 1/2 hours, until a thermometer inserted in thick part of thigh registers 165 degrees. One-half hour before the turkey is finished, slice the remaining onion and scatter in the pan.
  • Remove turkey from the oven and allow to stand 30 minutes.
  • Drain excess fat from roasting pan. Set the pan on a burner, scatter in flour and cook over medium heat several minutes, stirring and scraping the pan. Whisk in the wine and the giblet stock. Cook a few minutes longer, until sauce has thickened. Strain into a saucepan, forcing most solids through strainer. Add minced giblets and season with salt and pepper.
  • Remove the stuffing from the turkey, carve the turkey, and serve with stuffing and reheated gravy.

Nutrition Facts : @context http, Calories 1034, UnsaturatedFat 26 grams, Carbohydrate 33 grams, Fat 42 grams, Fiber 5 grams, Protein 122 grams, SaturatedFat 11 grams, Sodium 1879 milligrams, Sugar 4 grams, TransFat 0 grams

TURKEY GIBLET GRAVY



Turkey Giblet Gravy image

You'll never go back to purchased gravy after you've tasted the real thing!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h25m

Yield 4

Number Of Ingredients 6

Turkey giblets (gizzard, heart, neck and liver)
4 cups water
1/2 cup turkey drippings (fat and juices from roasted turkey)
1/2 cup Gold Medal™ all-purpose flour
Browning sauce, if desired
Salt and pepper to taste

Steps:

  • Heat gizzard, heart and neck in water (salted if desired) to boiling; reduce heat. Cover and simmer 1 to 2 hours or until tender, adding liver the last 10 minutes. Drain; reserve liquid for gravy. Remove meat from neck; finely chop giblets. Refrigerate liquid and giblets until ready to use.
  • Place roasted turkey on warm platter; keep warm while preparing gravy. Pour drippings from pan into bowl, leaving brown particles in pan. Return 1/2 cup drippings to pan. (Measure accurately so gravy is not greasy.) Stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
  • Add enough water to reserved giblet liquid to measure 4 cups; stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chopped giblets and a few drops browning sauce. Sprinkle with salt and pepper.

Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1/4 Cup, Sodium 150 mg

ROAST YOUNG TURKEY WITH GIBLET GRAVY



Roast Young Turkey With Giblet Gravy image

Provided by Craig Claiborne With Pierre Franey

Categories     dinner, roasts, main course

Time 4h

Yield 10 servings

Number Of Ingredients 17

1 11- to 12-pound turkey
1 large lemon
1 small apple, about 3 ounces, cored and stem removed
1 cup parsley, coarsely chopped and loosely packed
1 cup coarsely chopped onion
4 bay leaves, broken into quarters
10 sprigs fresh thyme or 1 teaspoon dried, finely chopped
1/4 cup corn, peanut or vegetable oil
Salt to taste, if desired
Freshly ground pepper to taste
12 tablespoons unsalted butter at room temperature
10 tablespoons flour
2 teaspoons water
3 cups turkey broth made with turkey neck and wing tips, or use an equal amount of fresh or canned chicken broth
1 turkey heart
1 turkey gizzard
1 finely chopped hard-cooked egg

Steps:

  • Cut off the wing tips of the turkey. Set aside for broth or soup.
  • Cut the lemon lengthwise in half and cut each half crosswise into quarter-inch-thick slices. Cut the apple lengthwise in half. Cut each half crosswise into quarter-inch-thick slices.
  • In a mixing bowl combine the lemon, apple, parsley, onion, bay leaves, thyme and oil and blend well.
  • Sprinkle the turkey inside and out with salt and a generous grinding of pepper.
  • Fill the cavity of the turkey with the lemon and apple mixture. Flex the thighs and wing joints of the turkey. Truss or tie the turkey with string.
  • Blend four tablespoons of the butter and four tablespoons of the flour with the fingers.
  • Rub the turkey all over with the butter-flour mixture, massaging it thoroughly for several minutes.
  • Sprinkle the bottom of a shallow roasting pan with the remaining six tablespoons of flour. Place a rack inside the pan and arrange the turkey breast-side up on the rack. Let the turkey sit outside the oven for 30 minutes.
  • Preheat the oven to 450 degrees.
  • Place the turkey in the oven and roast 45 minutes.
  • Meanwhile, melt the remaining eight tablespoons of butter in a small saucepan and stir in the water. Baste the turkey with the melted butter mixture. Reduce the oven heat to 350 degrees and continue roasting the turkey, basting often with the butter mixture, for about one hour and 40 minutes. Remove the turkey and let rest for 20 minutes before carving.
  • Bring the turkey or chicken broth to the boil and add the turkey heart and gizzard. Let simmer 10 minutes. Strain, reserving both the broth and giblets. Finely chop the giblets and set aside. Set the strained broth aside.
  • As the turkey rests, skim off the semi-clear liquid from the drippings in the pan, leaving the browned flour and the particles that cling to the bottom and sides of the pan intact. Place the pan on top of the stove and add the reserved turkey or chicken broth. Scrape all around to dissolve the browned particles that cling to the bottom and sides of the pan.
  • Strain the broth into a saucepan and bring to the boil. Let simmer, skimming the surface as necessary, about 10 minutes. Add the chopped giblets and the chopped egg. Slice the turkey and serve with the gravy on the side.

Nutrition Facts : @context http, Calories 888, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 47 grams, Fiber 2 grams, Protein 100 grams, SaturatedFat 16 grams, Sodium 1568 milligrams, Sugar 2 grams, TransFat 1 gram

FOOLPROOF GIBLET GRAVY



Foolproof Giblet Gravy image

This is a really good tasting gravy and most of the work can be done before the turkey is finished. Anything to help reduce the last minute chaos of getting holiday dinners on the table. I got this from a 1991 issue of Woman's Day.

Provided by Pinkytz

Categories     Sauces

Time 2h15m

Yield 6-7 cups, 14 serving(s)

Number Of Ingredients 11

turkey neck
turkey giblets (refrigerate liver until needed)
6 cups chicken broth
2 large onions, sliced
1 cup carrot, sliced
1 cup dry white wine or 1 cup water
1/2 cup celery leaves
6 tablespoons butter, at room temperature
3/4 cup all-purpose flour
turkey drippings
salt and pepper

Steps:

  • Stage 1 MAKE BROTH.
  • Up to 3 days ahead cut turkey neck and heart in half.
  • Put into a large saucepan along with gizzard and remaining broth ingredients.
  • Bring to a boil, reduce heat and simmer gently, uncovered, 1 1/2 hours.
  • Add liver and simmer 30 minutes longer or until gizzard is very tender.
  • Remove giblets to a cutting board.
  • Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible.
  • Discard vegetables.
  • Add water to broth if needed, to make 6 cups.
  • Chop giblets and neck meat.
  • Refrigerate.
  • Stage 2 THICKEN BROTH.
  • Mash butter and flour with a fork until blended to a paste. Break into 4 chunks.
  • Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until blended.
  • Whisk until thickened and boiling. Boil 3 minutes minutes longer to cook out any "floury" taste.
  • Cover surface of gravy to keep skin from forming.
  • Refrigerate.
  • Stage 3 FINISH GRAVY.
  • After turkey is removed from roasting pan: Spoon fat off pan drippings and discard.
  • Stir juices in pan (add up to 2°C water if juices have evaporated), scraping up brown bits on bottom of pan.
  • Add no more than 2 cups of drippings to gravy or it will be too thin.
  • Stir in giblets and neck meat.
  • Heat and season to taste.

Nutrition Facts : Calories 111.1, Fat 5.6, SaturatedFat 3.3, Cholesterol 13.1, Sodium 372.1, Carbohydrate 9, Fiber 0.8, Sugar 1.8, Protein 3.1

TURKEY GIBLET GRAVY



Turkey Giblet Gravy image

My mother used to make this old fashion, southern-style gravy every holiday for the family, and now I make it for mine. It's a tasty variation of a giblet gravy. You might be surprised how much you like it. -Dunya Johnson, Rochester, New York

Provided by Taste of Home

Time 20m

Yield 1-3/4 cups.

Number Of Ingredients 6

Turkey giblets (liver and neck removed), chopped
1 carton (15 ounces) chicken stock
1/4 teaspoon salt
1/4 teaspoon pepper
4 hard-boiled large eggs, finely chopped
2 tablespoons all-purpose flour

Steps:

  • In a large saucepan, combine the giblets, chicken stock, salt and pepper. Bring to a boil; boil for 5-6 minutes. Remove from the heat. Strain giblets; return cooking juices to pan. Set aside 2 tablespoons juices. Finely chop giblets; add giblets and eggs to pan. Cook and stir for 1 minute., In a small bowl, combine flour and reserved cooking juices; gradually stir into pan. Cook and stir 5-7 minutes longer or until thickened.

Nutrition Facts :

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