Giblet Pan Gravy for a Crowd
By America's Test KitchenPublished on October 13, 2011
Time
2¼ hours
Yield
Serves 20 to 24 (Makes about 2 quarts)
Ingredients
Before You Begin
To eliminate the rush to make gravy once the turkey emerges from the oven, this gravy is brought close to completion while the turkey roasts. (If you prefer, prepare the gravy through step 2 one day in advance, refrigerate the gravy, and then bring it back to a simmer as the turkey nears completion.) Once the bird is out of the oven, the gravy is enriched with defatted turkey drippings and heated through.
Instructions
- Heat oil in large heavy-bottomed saucepan over medium-high heat until shimmering but not smoking; add turkey neck, heart, and gizzard and cook, stirring occasionally, until browned, about 5 minutes. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Reduce heat to low; cover and cook, stirring occasionally, until turkey parts and onion release their juices, about 20 minutes. Add chicken broth, water, and herbs; increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, skimming any scum that rises to surface, until broth is rich and flavorful, about 30 minutes. Strain broth (you should have about 8 cups), reserving heart and gizzard; discard neck. When cool enough to handle, remove gristle from gizzard; dice heart and gizzard and set aside.
- Heat butter in large heavy-bottomed saucepan over medium-low heat; when foam subsides, whisk in flour. Cook, stirring constantly, until nutty brown and fragrant, about 10 minutes; gradually and vigorously whisk in giblet broth and wine. Increase heat to medium-high and bring to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavorful, about 30 minutes; set aside until turkey is done.
- While turkey is resting on carving board, spoon out and discard as much fat as possible from roasting pan, then strain drippings into saucepan with gravy, pressing on solids in strainer to extract as much liquid as possible. Stir in reserved giblets; return to simmer to heat through. Adjust seasonings with salt and pepper; serve with turkey.
Time
2¼ hoursYield
Serves 20 to 24 (Makes about 2 quarts)Ingredients
Ingredients
Ingredients
Why This Recipe Works
For our big turkey recipe, we wanted a Norman Rockwell picture of perfection: crisp, mahogany skin wrapped around tender, moist meat. It was difficult to find a container large enough for brining such a big bird. So we chose either a self-basting or a kosher turkey. Both have been, in essence, brined— a self-basting bird is injected with a saltwater solution and the kosher bird packed in salt during koshering. Initial high heat gave our turkey a crisp skin, while lowering the heat for the remaining cooking time finished it off without drying it out. For such a showpiece, we wouldn’t think of serving store-bought gravy. We had plenty of time while the turkey cooked to prepare our tried-and-true giblet gravy recipe.
Before You Begin
To eliminate the rush to make gravy once the turkey emerges from the oven, this gravy is brought close to completion while the turkey roasts. (If you prefer, prepare the gravy through step 2 one day in advance, refrigerate the gravy, and then bring it back to a simmer as the turkey nears completion.) Once the bird is out of the oven, the gravy is enriched with defatted turkey drippings and heated through.
Instructions
- Heat oil in large heavy-bottomed saucepan over medium-high heat until shimmering but not smoking; add turkey neck, heart, and gizzard and cook, stirring occasionally, until browned, about 5 minutes. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Reduce heat to low; cover and cook, stirring occasionally, until turkey parts and onion release their juices, about 20 minutes. Add chicken broth, water, and herbs; increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, skimming any scum that rises to surface, until broth is rich and flavorful, about 30 minutes. Strain broth (you should have about 8 cups), reserving heart and gizzard; discard neck. When cool enough to handle, remove gristle from gizzard; dice heart and gizzard and set aside.
- Heat butter in large heavy-bottomed saucepan over medium-low heat; when foam subsides, whisk in flour. Cook, stirring constantly, until nutty brown and fragrant, about 10 minutes; gradually and vigorously whisk in giblet broth and wine. Increase heat to medium-high and bring to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavorful, about 30 minutes; set aside until turkey is done.
- While turkey is resting on carving board, spoon out and discard as much fat as possible from roasting pan, then strain drippings into saucepan with gravy, pressing on solids in strainer to extract as much liquid as possible. Stir in reserved giblets; return to simmer to heat through. Adjust seasonings with salt and pepper; serve with turkey.
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