Giblet Pan Gravy

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 tablespoon vegetable oil
• reserved turkey giblets, neck, and tail piece
• 1 onion, unpeeled and chopped
• 1 1/2 quarts turkey broth (or 1 quart low-sodium canned broth plus 2 cups water) or 1 1/2 quarts chicken stock (or 1 quart low-sodium canned broth plus 2 cups water)
• 2 sprigs thyme
• 8 parsley stems
• 3 tablespoons unsalted butter
• 1/4 cup flour
• 1 cup dry wine
• salt & fresh ground pepper

Recipe

• 1 heat oil in soup kettle; add giblets, neck, and tail, then sauté until golden and fragrant, about 5 minutes.
• 2 add onion; continue to sauté until softened, 3 to 4 minutes longer.
• 3 reduce heat to low; cover and cook until turkey and onion release their juices, about 20 minutes.
• 4 add stock and herbs, bring to boil, then adjust heat to low.
• 5 simmer, uncovered, skimming any scum that may rise to surface, until broth is rich and flavorful, about 30 minutes longer.
• 6 strain broth (you should have about 5 cups) and reserve neck, heart, and gizzard.
• 7 when cool enough to handle, shred neck meat, remove gristle from gizzard, then dice reserved heart and gizzard.
• 8 refrigerate giblets and broth until ready to use.
• 9 while turkey is roasting, return reserved turkey broth to simmer.
• 10 heat butter in large heavy-bottomed saucepan over medium-low heat.
• 11 vigorously whisk in flour (roux will froth and then thin out again).
• 12 cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes.
• 13 vigorously whisk all but 1 cup of hot broth into roux.
• 14 bring to boil, then continue to simmer until gravy is lightly thickened and very flavorful, about 30 minutes longer.
• 15 set aside until turkey is done.
• 16 when turkey has been transferred to carving board to rest, spoon out and discard as much fat as possible from roasting pan, leaving caramelized herbs and vegetables.
• 17 place roasting pan over two burners at medium-high heat (if drippings are not a dark brown, cook, stirring constantly, until they caramelize.) return gravy to simmer.
• 18 add wine to roasting pan of caramelized vegetables, scraping up any browned bits with wooden spoon and boiling until reduced by half, about 5 minutes.
• 19 add remaining 1 cup broth, then strain pan juices into gravy, pressing as much juice as possible out of vegetables.
• 20 stir giblets into gravy; return to a boil.
• 21 adjust seasonings, adding salt and pepper to taste if necessary.
• 22 serve with carved turkey.