Giblet Pan Gravy
By America's Test KitchenPublished on September 14, 2011
Time
2½ hours
Yield
Serves 10 to 12 (Makes about 4 cups)
Ingredients
1 tablespoon vegetable oil reserved turkey giblets, neck, and tailpiece1 onion, unpeeled and chopped6 cups turkey stock or chicken stock, or 4 cups canned low-sodium chicken broth plus 2 cups water2 sprigs fresh thyme 8 parsley stems 3 tablespoons unsalted butter ¼ cup unbleached all-purpose flour 1 cup dry white wine
Before You Begin
To eliminate the rush to make gravy once the turkey emerges from the oven, you can make this gravy over several hours. Steps 1 and 2 can be completed while the turkey is brining. While the bird is roasting, proceed with step 3, then complete step 4 while the bird is resting.
Instructions
- Heat oil in large heavy-bottomed saucepan over medium-high heat until shimmering but not smoking; add giblets, neck, and tail and sauté until golden, about 5 minutes. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Reduce heat to low; cover and cook until turkey parts and onion release their juices, about 20 minutes. Add stock and herbs; increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, skimming any scum that may rise to surface, until broth is rich and flavorful, about 30 minutes longer.
- Strain broth (you should have about 5 cups), reserving heart and gizzard and discarding neck. When cool enough to handle, remove gristle from gizzard, then dice heart and reserved gizzard. Refrigerate giblets and broth until ready to use.
- While turkey is roasting, bring reserved turkey broth to simmer in medium saucepan over medium heat. Heat butter in large heavy-bottomed saucepan over medium-low heat; when foam subsides, vigorously whisk in flour to make a roux. Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes. Vigorously whisk all but 1 cup hot broth into roux. 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 longer. 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, leaving behind caramelized herbs and vegetables. Place roasting pan over two burners at medium-high heat (if drippings are not dark brown, cook, stirring constantly, until they caramelize). Return gravy in saucepan to simmer over medium heat. Add wine to roasting pan and scrape up browned bits clinging to pan bottom; boil until reduced by half, about 5 minutes. Add remaining 1 cup broth to roasting pan, then strain mixture into gravy, pressing on solids in strainer to extract as much liquid as possible. Stir in giblets, return to simmer. Adjust seasonings with salt and pepper; serve with turkey.
Time
2½ hoursYield
Serves 10 to 12 (Makes about 4 cups)Ingredients
1 tablespoon vegetable oil
reserved turkey giblets, neck, and tailpiece
1 onion, unpeeled and chopped
6 cups turkey stock or chicken stock, or 4 cups canned low-sodium chicken broth plus 2 cups water
2 sprigs fresh thyme
8 parsley stems
3 tablespoons unsalted butter
¼ cup unbleached all-purpose flour
1 cup dry white wine
Ingredients
1 tablespoon vegetable oil
reserved turkey giblets, neck, and tailpiece
1 onion, unpeeled and chopped
6 cups turkey stock or chicken stock, or 4 cups canned low-sodium chicken broth plus 2 cups water
2 sprigs fresh thyme
8 parsley stems
3 tablespoons unsalted butter
¼ cup unbleached all-purpose flour
1 cup dry white wine
Ingredients
1 tablespoon vegetable oil
reserved turkey giblets, neck, and tailpiece
1 onion, unpeeled and chopped
6 cups turkey stock or chicken stock, or 4 cups canned low-sodium chicken broth plus 2 cups water
2 sprigs fresh thyme
8 parsley stems
3 tablespoons unsalted butter
¼ cup unbleached all-purpose flour
1 cup dry white wine
Why This Recipe Works
We developed our giblet pan gravy to eliminate the rush to make gravy once the turkey emerges from the oven. The giblets and broth are cooked while the turkey is brining. The gravy is thickened while the bird is roasting. Finally, the pan drippings in our giblet pan gravy recipe are added while the turkey rests.
Before You Begin
To eliminate the rush to make gravy once the turkey emerges from the oven, you can make this gravy over several hours. Steps 1 and 2 can be completed while the turkey is brining. While the bird is roasting, proceed with step 3, then complete step 4 while the bird is resting.
Instructions
- Heat oil in large heavy-bottomed saucepan over medium-high heat until shimmering but not smoking; add giblets, neck, and tail and sauté until golden, about 5 minutes. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Reduce heat to low; cover and cook until turkey parts and onion release their juices, about 20 minutes. Add stock and herbs; increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, skimming any scum that may rise to surface, until broth is rich and flavorful, about 30 minutes longer.
- Strain broth (you should have about 5 cups), reserving heart and gizzard and discarding neck. When cool enough to handle, remove gristle from gizzard, then dice heart and reserved gizzard. Refrigerate giblets and broth until ready to use.
- While turkey is roasting, bring reserved turkey broth to simmer in medium saucepan over medium heat. Heat butter in large heavy-bottomed saucepan over medium-low heat; when foam subsides, vigorously whisk in flour to make a roux. Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes. Vigorously whisk all but 1 cup hot broth into roux. 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 longer. 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, leaving behind caramelized herbs and vegetables. Place roasting pan over two burners at medium-high heat (if drippings are not dark brown, cook, stirring constantly, until they caramelize). Return gravy in saucepan to simmer over medium heat. Add wine to roasting pan and scrape up browned bits clinging to pan bottom; boil until reduced by half, about 5 minutes. Add remaining 1 cup broth to roasting pan, then strain mixture into gravy, pressing on solids in strainer to extract as much liquid as possible. Stir in giblets, return to simmer. Adjust seasonings with salt and pepper; serve with turkey.
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