Turkey Gravy (with neckbone and giblets)
User Reviews
5.0
24 reviews
Excellent
Turkey Gravy (with neckbone and giblets)
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Looking for an easy turkey giblet gravy that can be made ahead of time? This one uses the turkey neck and giblets with a little Sherry, fresh sage and a hint of maple syrup. It makes a quart of velvety turkey neck gravy, perfect for the holidays.
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Ingredients
- 4 cups turkey stock (or low sodium chicken broth)
- turkey neck, giblets, heart (not liver) optional
- 1 teaspoon whole peppercorns
- 6 sage leaves
- 1 medium onion, sliced
- 1 talk celery diced
- 6 tablespoons unsalted butter
- ⅔ cup + 1 tablespoon Wondra flour (or all purpose flour)
- 1 teaspoon kosher salt
- 1 - 2 tablespoons dry sherry can use dry vermouth or marsala wine
- 1½ tablespoons maple syrup
- 1½ teaspoons finely chopped sage
- ¼ teaspoon finely ground black pepper
- ½ teaspoon browning sauce (Gravy Master) optional
Instructions
- In a large saucepan combine 4 cups turkey stock, turkey neck, giblets, heart (not liver), 1 teaspoon whole peppercorns, 6 sage leaves, 1 medium onion, and 1 stalk celery. Heat to just below boiling, place the lid ¾ on the pan (so that steam may escape) and reduce heat to low. Simmer stock for 20 minutes.
- Remove the turkey neck with a pair of tongs and set aside. Place a fine mesh sieve over a large bowl or 1-quart measuring cup and pour the broth through the strainer. Press down on the solids with the back of a wooden spoon to release as much of the liquid as possible. Discard solids.
- Add 6 tablespoons unsalted butter to the pan and melt it over medium-high heat. Whisk in ⅔ cup + 1 tablespoon Wondra flour until a thick paste forms and the mixture is bubbly. Add 1 teaspoon kosher salt and whisk to combine.
- Slowly add the strained broth, whisking constantly until the mixture is smooth and velvety. Heat to a boil, stirring and scraping the sides of the pan constantly. Cook for one minute until mixture thickens and remove from heat.
- Stir in 1 - 2 tablespoons dry Sherry (or vermouth or marsala wine), 1½ tablespoons maple syrup, 1½ teaspoons finely chopped sage, ¼ teaspoon finely ground black pepper and½ teaspoon browning sauce .
- Taste for seasoning and adjust to your tastes. This can be made a day or two ahead of time and reheated just before serving. Makes 4 cups of turkey gravy.
Notes
- NOTE: If you want to add turkey neck meat to the sauce you can. Just let the neck cool until you can handle it and pick off the excess meat, then stir into the turkey gravy.
- NOTE:
- If you want to add turkey neck meat to the sauce you can. Just let the neck cool until you can handle it and pick off the excess meat, then stir into the turkey gravy.
- TO REHEAT: You can reheat in the microwave or on the stovetop.
- IF YOU HAVE DRIPPINGS: If you've made this recipe ahead of time and want to augment it with pan juices and fond from your turkey or chicken, here's how to do it:
- If you've made this recipe ahead of time and want to augment it with pan juices and fond from your turkey or chicken, here's how to do it:
- Remove the turkey from the roasting pan and set aside to rest.
- Place the roasting pan on your stovetop so that it covers two burners.
- Turn the burners on to medium-high heat.
- Add 1-2 teaspoons of apple cider vinegar to the pan and cook, scraping the bottom to loosen any fond or stuck-on flavorings.
- Add the gravy to the roasting pan and stir until heated through. Taste for seasonings and adjust as needed.
- Remove the turkey from the roasting pan and set aside to rest.
- Place the roasting pan on your stovetop so that it covers two burners.
- Turn the burners on to medium-high heat.
- Add 1-2 teaspoons of apple cider vinegar to the pan and cook, scraping the bottom to loosen any fond or stuck-on flavorings.
- Add the gravy to the roasting pan and stir until heated through. Taste for seasonings and adjust as needed.
- If the sauce thins out after adding pan drippings, you can thicken it again with a beurre manie–i.e., equal parts flour and butter mashed together in a thick paste and whisked into the hot gravy until it thickens.
- OR make a cornstarch slurry by adding two teaspoons of cornstarch to 4 teaspoons of cool water and stirring until smooth. Add the slurry to the hot gravy and boil, stirring constantly until it thickens, about one minute.
Nutrition Information
Show Details
Calories
92kcal
(5%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
11mg
(4%)
Sodium
164mg
(7%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
131IU
(3%)
Vitamin C
1mg
(1%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 164mg | 7% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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