Turkey Giblet Gravy
The first year I cooked Thanksgiving dinner for my extended family, I got more compliments than I thought I would for my sugar-cane-smoked turkey, cooked on the outdoor grill. Then my balloon was burst when my wife looked at me and said, “Where’s the gravy?” Well. . . I got right to work with the few resources at hand and made a bad one that I caught grief for for the next year. After that, I was ready with this.
- Turkey neck, wing tips, and whatever else you can trim from the turkey that people won’t miss
- Giblets other than liver
- 1 onion, cut up
- 1 rib celery, cut up
- Stems from a bunch of parsley
- 1 small carrot, cut up
- 1/4 tsp. leaf thyme
- 1/4 tsp. marjoram
- 1/2 tsp. black peppercorns
- 1 bay leaf
- Pan juices and drippings from turkey (if available)
- 1/2 stick butter
- 2 Tbs. flour
- 1/2 tsp. lemon juice
- Dash Worcestershire sauce
1. Bring a quart of water to a boil and add the turkey pieces, giblets, onion, celery, parsley, and carrot. Put the thyme, marjoram, peppercorns, and bay leaf into an herb infuser or cheesecloth pouch and add to the pot. Keep at a simmer boil for about an hour.
2. Strain the stock, and return to a simmer. Reduce to about two cups of liquid.
3. After removing the turkey from the roasting pan, pour the drippings into a gravy separator or small bowl and let stand to allow the fat to rise to the top. Meanwhile, add a little water to the pan and scrape up the browned bits on the inside bottom. Add this to the drippings. Remove all the fat you can from the drippings.
4. Make a light brown roux with the butter and flour.
5. Combine the stock, the defatted drippings and the roux in a saucepan over low heat. Whisk as it comes to a boil to get a smooth texture. Add Worcestershire, lemon juice, salt and pepper to taste.
Makes about two cups of gravy.