James Carrier
YieldsMakes 7 to 8 cups without giblets; 10 to 12 servings
An easy version of the giblet gravy Grandma used to make, this cornstarch-thickened favorite is made by using turkey necks, giblets, carrots, celery, and onions to enhance store-bought chicken stock. Giblets can be strained out of the stock or chopped up into the finished gravy.

 

How to Make It

Step 1
1

Rinse giblets and neck; chill liver airtight to add later, or save for other uses. In a 5- to 6-quart pan, combine giblets, neck, onions, carrots, celery, and 1 cup water. Cover and bring to a boil over high heat, then reduce heat and simmer for 15 minutes. Uncover; stir often over high heat until liquid is evaporated and giblets and vegetables are browned and begin to stick to pan, 15 to 20 minutes longer.

Step 2
2

Add 1 quart broth and the pepper to pan; stir to scrape browned bits free. Cover, reduce heat, and simmer, stirring occasionally, until gizzard is tender when pierced, 1 to 1 1/2 hours. If desired, add liver and cook 10 minutes longer.

Step 3
3

Pour mixture through a fine strainer into a bowl. If desired, reserve neck, giblets, and liver for gravy; pull meat off neck and finely chop neck meat, giblets, and liver. Discard bones and vegetables. Measure turkey stock; if necessary, add more chicken broth to make 1 quart.

Step 4
4

In the unwashed 5- to 6-quart pan, combine the 1 quart turkey stock and chopped neck meat, giblets, and liver, if using.

Step 5
5

When turkey is done, remove the rack and the bird from roasting pan. Skim off and discard fat from pan juices. Add 2 more cups chicken broth to roasting pan and stir over low heat to scrape browned bits free. Pour mixture, through a fine strainer if desired, into turkey stock and bring to a boil over high heat.

Step 6
6

In a small bowl, blend cornstarch with 1/2 cup water until smooth. Add to stock mixture and whisk until boiling, 3 to 5 minutes. Add salt to taste.

Ingredients

  Giblets, neck, and liver from a 10- to 30-pound turkey
 2 onions (about 12 oz. total), peeled and quartered
 2 carrots (about 8 oz. total), peeled and cut into 1-inch chunks
 3/4 cup sliced celery
  About 2 quarts fat-skimmed chicken broth
 1/2 teaspoon pepper
  Classic roast turkey or
  Rosemary-lemon turkey
 1/2 cup cornstarch
  Salt

Directions

Step 1
1

Rinse giblets and neck; chill liver airtight to add later, or save for other uses. In a 5- to 6-quart pan, combine giblets, neck, onions, carrots, celery, and 1 cup water. Cover and bring to a boil over high heat, then reduce heat and simmer for 15 minutes. Uncover; stir often over high heat until liquid is evaporated and giblets and vegetables are browned and begin to stick to pan, 15 to 20 minutes longer.

Step 2
2

Add 1 quart broth and the pepper to pan; stir to scrape browned bits free. Cover, reduce heat, and simmer, stirring occasionally, until gizzard is tender when pierced, 1 to 1 1/2 hours. If desired, add liver and cook 10 minutes longer.

Step 3
3

Pour mixture through a fine strainer into a bowl. If desired, reserve neck, giblets, and liver for gravy; pull meat off neck and finely chop neck meat, giblets, and liver. Discard bones and vegetables. Measure turkey stock; if necessary, add more chicken broth to make 1 quart.

Step 4
4

In the unwashed 5- to 6-quart pan, combine the 1 quart turkey stock and chopped neck meat, giblets, and liver, if using.

Step 5
5

When turkey is done, remove the rack and the bird from roasting pan. Skim off and discard fat from pan juices. Add 2 more cups chicken broth to roasting pan and stir over low heat to scrape browned bits free. Pour mixture, through a fine strainer if desired, into turkey stock and bring to a boil over high heat.

Step 6
6

In a small bowl, blend cornstarch with 1/2 cup water until smooth. Add to stock mixture and whisk until boiling, 3 to 5 minutes. Add salt to taste.

Classic Gravy

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