Turkey giblet gravy
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
After roasting a beautiful turkey, use the remaining giblets (neck, liver, gizzard, heart) to make a delicious gravy for your holiday dinner. The rich, yet delicious, juices left in the roasting pan after the turkey roasts form the base of the gravy. The gravy is thickened with flour, and pre-cooked and ground giblets are added. These, along with the rendered juices from the roasting pan, imbue the sauce with a rich flavor and aroma. Simmer the gravy to the desired consistency and serve immediately with the turkey and side dishes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 set of turkey giblets
- Rendered fat from roasting a turkey
- 5-6 tablespoons of flour
- 2-4 cups of lightly salted chicken broth
We recommend
Cooking the dish according to the recipe:
- Place the giblets in a large pot. Cover with water and simmer until tender, 20-25 minutes. Turn off the heat and set the pot aside. Remove the giblets from the pot, let them cool, and then chop the gizzards and liver. Remove the meat from the neck and discard the bones.
- Pour all the juices from the roasting pan into a separate container. Wait for the fat to rise to the top, then skim it off and pour it into another bowl.
- Place the Dutch oven over two burners and heat over medium heat (there should be plenty of browned bits stuck to the bottom). Add 3-4 tablespoons of the fat back to the Dutch oven. Stir to distribute evenly. Sprinkle 5-6 tablespoons of flour over the fat and whisk to combine, lifting any browned bits from the bottom of the pan a bit. Cook the roux until it's deep golden brown, 4-5 minutes.
- Whisking constantly, pour in 2-4 cups of chicken broth, depending on how thick it is. Cook the gravy, whisking gently, until it begins to thicken. Add some of the turkey juices, but keep in mind that the brine in which the bird was marinated will make these juices very salty. Continue cooking the gravy until it thickens, adding finely chopped giblets to taste, and plenty of black pepper. If you need to thin the gravy, add a little of the giblet broth.
- Serve the gravy when it is thick and tasty.
Categories:
Similar recipes
