GIBLET GRAVY (FOR ROAST TURKEY)
When I make a roasted turkey, this is how I make my giblet gravy. There is never enough giblets when you only use the giblets from the turkey, so here is my WONDERFUL and EASY recipe. If you have a large turkey, you may want to double this recipe. Any left over gravy can be frozen for future use. NOTE: The person who wrote a bad review must have done something wrong or did not include the turkey drippings. Please disregard that review and try this gravy for yourself. If you have any questions, e-mail me: [email protected]
Provided by Alan Leonetti
Categories Poultry
Time 45m
Yield 1 large pot
Number Of Ingredients 3
Steps:
- In a large skillet, pour in the chicken livers with their juice. A container is approximately 1 lb.
- Sautè the livers, turning them, until they are done.
- Allow to slightly cool, and cut the livers into small, but not too small, pieces.
- Place the gravy into a large pot.
- Add the cut up chicken livers.
- Heat, stirring every so often.
- Add about 3/4 cup of the turkey drippings.
- If you are wondering about seasonings, stop worrying. You do not need any seasonings, other than those already in the canned gravy, and the chicken livers along with the turkey drippings completes the taste.
Nutrition Facts : Calories 1221.9, Fat 50.6, SaturatedFat 15.6, Cholesterol 1597, Sodium 8175.4, Carbohydrate 69.4, Fiber 5.4, Sugar 2.9, Protein 112.4
TURKEY GIBLET GRAVY
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.
ROAST TURKEY WITH GIBLET GRAVY
Provided by James Peterson
Categories turkey Roast Thanksgiving Dinner Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 main-course servings with leftovers
Number Of Ingredients 6
Steps:
- Season the turkey on the outside with salt and pepper, and place it, breast side up, in a heavy roasting pan just large enough to accommodate it. Arrange the liver, neck, and gizzard around the turkey. (The giblets are often in a little package hidden in the neck end of the bird.) Fold a sheet of aluminum foil to create a triple thickness, making it just large enough to cover the breast. Rub butter evenly on one side of the folded foil, then place it, buttered side down, over the breast.
- Slide the bird into the oven and turn on the oven to 350°F (there is no need to preheat). Roast for about 1 hour. Remove the foil and continue to roast the turkey for about 1 1/2 hours longer, or until a thermometer inserted into the space between the thigh and the breast without touching bone reads 140°F. Transfer the turkey to a platter, tent loosely with aluminum foil, and let rest in a warm spot for at least 20 minutes before carving.
- To make the gravy, remove the liver, gizzard, and neck from the roasting pan. Remove the meat from the neck and discard the bones. Place the neck meat, gizzard, and liver in a food processor and pulse until finely ground. Do not process to a paste. Set the giblets aside.
- Check the juices in the roasting pan. If you have a lot of juices, transfer them to a glass pitcher, skim off the fat with a ladle, and return 3 tablespoons of the fat to the pan. If you have very few juices, place the pan on the stove top, boil down the juices until they caramelize on the bottom of the pan and separate from the fat, and pour off all but 3 tablespoons of the fat. Add the flour to the fat in the pan over medium heat and stir together for 1 minute to cook the flour and form a roux. If you have degreased juices, add broth to the measuring pitcher to total 3 cups. Gradually stir in the broth or broth-juices mixture and continue to stir over medium to medium-high heat until the roux and the caramelized juices dissolve into the gravy and the gravy is smooth and has thickened to a nice consistency. Add the ground giblets, stir well, and season with salt and pepper. Pour the gravy into a warmed sauceboat.
- Carve the bird and serve with the gravy.
TURKEY GIBLET GRAVY
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
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 :
ROAST TURKEY WITH JUS, GRAVY, OR GIBLET GRAVY
Provided by James Peterson
Categories Poultry turkey Roast Thanksgiving Fall
Yield 6 servings of gravy or jus
Number Of Ingredients 5
Steps:
- 1. Transfer the turkey to a platter and pour any juices that have accumulated in the cavity into the roasting pan.
- 2. Chop the giblets until quite fine but not into a purée.
- 3. If the pan is swimming in juices, pour all the juices into a glass pitcher and skim off and discard the fat with a ladle. If you're making gravy, put 3 tablespoons (45 milliliters) of the fat back in the roasting pan.
- 4. If there are less than 2 cups (500 milliliters) of juices in the roasting pan, put the pan on the stove over high heat. Move the pan around every couple of minutes so it's heated evenly. Continue in this way until a brown crust forms on the bottom of the pan and the only liquid in the pan is a layer of shiny liquid fat. Pour out the fat; if you're making gravy, leave 3 tablespoons (45 milliliters) of the fat in the pan.
- 5. If you're making gravy, add 3 tablespoons (45 milliliters) of flour to the fat in the pan and stir over medium heat until it smells toasty, about 3 minutes. Whether making a jus or gravy, add the broth and bring to a simmer. Scrape the bottom of the pan with a wooden spoon to dissolve the juices. Stir in the giblets. Whisk in the butter, if using. Season with salt and pepper.
TURKEY GIBLET GRAVY
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
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
TURKEY GRAVY FROM GIBLETS
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
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 TURKEY GRAVY
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
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.
TURKEY GIBLET GRAVY
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
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 TURKEY AND GIBLET GRAVY
Provided by Florence Fabricant
Categories dinner, quick, roasts, main course
Time 30m
Yield 8 - 12 servings
Number Of Ingredients 11
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
ROAST TURKEY WITH HERBED BREAD STUFFING AND GIBLET GRAVY
Make and share this Roast Turkey With Herbed Bread Stuffing and Giblet Gravy recipe from Food.com.
Provided by lazyme
Categories Whole Turkey
Time 3h50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Make turkey giblet stock and herbed bread stuffing.
- Roast turkey:.
- Preheat oven to 425°F.
- Rinse turkey inside and out and pat dry.
- Season with salt and pepper inside and out.
- Loosely fill neck cavity with some of stuffing.
- Fold neck skin under body and fasten with a small skewer.
- Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string.
- Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered.
- Secure wings to body with small skewers if desired for a nicer appearance.
- Put turkey on a rack set in a flameproof roasting pan.
- Roast turkey in middle of oven 30 minutes.
- Melt 1/2 stick butter.
- Reduce oven temperature to 325°F and pour melted butter over turkey.
- Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165°F (thigh will be about 180°F).
- Transfer turkey to a heated platter and keep juices in pan.
- Remove skewers and discard string.
- Transfer stuffing from cavities to a serving dish and keep warm, covered.
- Let turkey stand at least 30 minutes and up to 45.
- Increase temperature to 375°F
- Stir together chicken broth and water and drizzle over uncooked stuffing in baking dish.
- Dot stuffing with remaining 2 tablespoons butter and bake in middle of oven 40 minutes while turkey stands; for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover after 10 minutes.
- Make gravy:.
- Skim fat from pan juices and reserve 1/4 cup fat.
- Add 1 cup giblet stock to roasting pan and deglaze over moderately high heat, scraping up brown bits.
- Add to remaining 3 cups stock and bring to a simmer.
- Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes.
- Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes.
- Stir in additional juices from turkey platter and season gravy with salt and pepper.
- Note:.
- If you choose not to cook your stuffing inside the bird, your turkey will take less time to roast, only about 2 to 3 hours (thigh should register 170°F).
Nutrition Facts : Calories 1362.9, Fat 72.4, SaturatedFat 23.4, Cholesterol 563.1, Sodium 541.2, Carbohydrate 3, Fiber 0.1, Protein 162.9
ROAST YOUNG TURKEY WITH GIBLET GRAVY
Provided by Craig Claiborne With Pierre Franey
Categories dinner, roasts, main course
Time 4h
Yield 10 servings
Number Of Ingredients 17
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
TURKEY GRAVY USING GIBLETS
Using the Giblets from your Turkey and your own stock to make fresh gravy... VERY easy!
Provided by samwillis01
Time 1h35m
Yield Serves 6
Number Of Ingredients 0
Steps:
- While the turkey is roasting, put the giblets, onion, carrot and salt in a large pan, and cover with one litre of cold water. Bring gently to the boil, then turn down to simmer with a lid half on for one hour.
- While the turkey is resting, before carving, finish off the gravy. Remove all but a few spoonfuls of the juices from the 7 roasting tin into a bowl and skim off any fat. Add the flour to the tin and stir well.
- Add the Madeira and cook for one minute, then strain the hot giblet stock into the tin followed by the skimmed juices from roasting the turkey and stir well. Cook for another minute. Strain into a heated sauce boat.
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CLASSIC ROAST TURKEY AND GIBLET GRAVY RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Calories 292 per servingServings 12
- Remove giblets and neck from turkey; reserve for Homemade Turkey Broth. Pat turkey dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.
- Combine butter, chopped sage, thyme, 1 1/4 teaspoons salt, marjoram, and 1/2 teaspoon pepper; rub mixture under loosened skin and over the breast and drumsticks. Place onion, celery, and sage leaves in turkey cavity; tie legs together with kitchen string. Let stand at room temperature for 30 minutes. Place turkey, breast side up, on the rack of a roasting pan coated with cooking spray. Pour 2 cups Homemade Turkey Broth in bottom of pan; place rack in pan. Bake turkey at 425° for 30 minutes. Reduce heat to 325° (do not remove turkey from oven). Bake at 325° for an additional 1 hour and 45 minutes or until a thermometer inserted into meaty part of thigh registers 165°. Remove turkey from pan; cover loosely with foil. Let turkey stand 20 minutes; discard skin.
- Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings through a fine sieve into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Add enough of remaining 2 cups Homemade Turkey Broth to drippings to equal 3 cups. Combine cornstarch and 3 tablespoons water in a small bowl, stirring with a whisk. Bring broth mixture to a boil; stir in cornstarch mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thickened, stirring frequently. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Serve gravy with turkey.
TRADITIONAL ROAST TURKEY WITH GIBLET GRAVY RECIPE
From eatingwell.com
5/5 (1)Total Time 36 hrsCategory Baked & Roasted Turkey RecipesCalories 168 per serving
- Remove giblets and neck from turkey cavity; set aside in the refrigerator for Step 4. (Discard liver or freeze for another use.) Place the turkey in a large roasting pan and pat dry with paper towels. Rub salt all over the turkey, including inside the cavity. Refrigerate, breast-side up and uncovered, for 24 hours.
- Set a rack in the pan and place the turkey on it, breast-side up. Brush the turkey with oil. Transfer to the oven and reduce the temperature to 325 degrees F. Roast the turkey until an instant-read thermometer inserted into the thickest part of the breast and the innermost part of the thigh registers 165 degrees F, 2 to 2 1/2 hours.
- Meanwhile, combine water, celery, onion, carrot, bay leaves and thyme with the reserved giblets and neck in a large saucepan. Bring to a simmer over medium heat. Reduce heat to maintain a bare simmer and cook, uncovered and skimming occasionally, until the stock is well flavored, about 2 hours. Remove from heat and pour the stock through a sieve into a large measuring cup. (Discard the solids.) If necessary, add enough water to make 3 cups.
CLASSIC ROAST TURKEY WITH GIBLET GRAVY RECIPE | LEITE'S …
From leitesculinaria.com
Cuisine AmericanTotal Time 3 hrs 30 minsCategory EntreesCalories 489 per serving
- Warm the oil in a stock pot over medium-high heat. Brown the turkey parts well, turning once or twice, about 14 minutes. Stir in the vegetables and herbs. Reduce the heat to low, cover, and cook, scraping the browned bits from the bottom of the pot occasionally, about 15 minutes. If using the giblets, remove them and reserve them at this point.
- Remove the turkey from the refrigerator and let it rest at room temperature for up to 2 hours to take off the chill. Position a rack in the lower third of the oven and preheat to 325°F (165°C).
- To make the gravy, place the roasting pan with the pan juices and vegetables over 2 burners and turn the heat to medium-high. Add all but 1/4 cup of the turkey stock to the roasting pan and bring to a brisk simmer. Stir to deglaze the pan, scraping up the browned bits from the bottom, about 5 minutes.
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