Categories: Turkey
Ingredients
- Giblets and neck from turkey
- 6 cups water
- 2 to 3 cups chicken broth, divided
- 1/4 cup all-purpose flour
- 3/4 cup deglazing liquid, such as white wine, vermouth, or brandy
- 1 tbsp minced fresh herbs, such as parsley, thyme, sage, rosemary, oregano and/or marjoram
- 1/2 tsp salt
- 1/4 tsp black pepper
Directions
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To prepared giblet stock: Place giblets (except liver), neck and water in a large saucepan. Bring to a boil over high heat. Reduce heat and simmer, skimming and discarding any form, for 1 hour. Strain through a fine-mesh sieve.
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To prepare gravy: After removing the turkey from the roasting pan, pour any juices and fat into a large glass measuring cup and set aside for 10 minutes so the fat rises to the top. Skim the fat off with a spoon and discard. Add any accumulated juices from the resting turkey to the defatted pan juices; add the giblet stock plus enough chicken broth so the combined liquids measure 5 cups total.
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Whisk 1/2 cup chicken broth and flour in a small bowl until smooth.
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t the roasting pan over two burners on medium-high heat. Add deglazing liquid; bring to a boil and cook, scraping up any browned bits, until the liquid is reduced, about 3 minutes. Add the 5 cups of liquid from Step 2. Increase the heat to high and return to a boil, whisking often and scraping up any remaining browned bits. Boil until reduced by about half, 8 to 12 minutes.
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Whisk the broth-and-flour mixture into the roasting pan. Boil, whisking constantly, for 2 to 3 minutes. Remove from heat and pour the gravy through a fine-mesh sieve into a large measuring cup. Stir in herbs, salt and pepper.