There’s nothing better than perfect turkey gravy to go with your perfect turkey, except maybe Perfect Turkey Giblet Gravy! Including giblets to turkey gravy adds another dimension of flavor, with bits of turkey meat from the neck of the turkey and small chunks of giblets.
But, I have to admit that Perfect Turkey Giblet Gravy isn’t for everyone. Some people are “purest” preferring Classic Turkey Gravy. That would define the majority of my family. But, Charlie loves Perfect Turkey Giblet Gravy and since we had a small Thanksgiving this year, I made it just for him!
Perfect Turkey Giblet Gravy is really easy to make. I know, I know – I say that about almost everything! But, it’s true – while it’s easy, it does take a bit of preparation and isn’t a last-minute, get-that-turkey-and-gravy-on-the-table kinda recipe. Because, well, you have to boil the neck and the giblets first, let them cool and then chop them up before finishing your gravy. But, with a little forethought, you can make this happen and sit down to your holiday dinner on time.
So, while you’re roasting the turkey, don’t forget to put the neck and giblets on to boil! Then, let them cool, cut them up and you are ready once your turkey comes out of the oven.
Don’t you just love this cute little squirrel on a bicycle? It’s a kitchen towel that I got at Cost Plus World Market. I have this “thing” for cute kitchen towels – really it’s an obsession. Kinda like my girlfriend, Kathy’s, obsession with cute Christmas socks. I buy them when I see them, but I don’t use them to dry dishes or clean up the kitchen. After all, I don’t want to ruin these cute kitchen towels! So, I just hang them on the handle of my stove and enjoy them. Plus, I use them in my food photography photographs.
BTW – this isn’t a sponsored post for World Market. I just thought I’d share the source of my cute kitchen towels by sharing a link to their website!
Here’s a collage to pin to your Pinterest board. Thanks for sharing!
Here’s the recipe for Perfect Turkey Giblet Gravy:
- Turkey neck and giblets reserved from a turkey
- 4 cups turkey pan drippings (or add chicken broth or stock to equal 4 cups)
- 3 tablespoons turkey fat from roasted turkey OR butter
- ½ cup all-purpose flour
- Salt (to taste)
- Pepper (to taste)
- Remove neck and giblets from turkey and rinse with cold water.
- Place turkey neck and giblets in small saucepan and cover with water.
- Bring to boil on stovetop, reduce heat and simmer 1 hour.
- Remove from heat and allow to cool.
- Once cool to the touch, remove giblets from saucepan (discarding liquid) and dice into small chunks.
- Peel some of the neck meat from the neck and chop, discarding bones.
- Place in covered refrigerator container and refrigerate until ready to use.
- Remove prepared giblets from refrigerator.
- When turkey is finished roasting and has been removed to chopping board to rest, strain turkey pan drippings into a bowl using a fine mesh sieve.
- Transfer turkey drippings to a fat separator and drain off turkey fat, reserving 3 tablespoons for gravy.
- Pour strained turkey drippings into a 4-cup glass measuring cup and add enough chicken broth or stock to equal 4 cups.
- Add 3 tablespoons turkey fat (or butter) to a saucepan and turn heat to medium.
- Add flour to turkey fat and stir to combine until mixture becomes a thick paste (roux).
- Add turkey drippings/chicken stock all at once and stir.
- Increase heat to high, stirring constantly; mixture will begin to thicken.
- Taste gravy and adjust seasonings by adding salt and pepper to taste.
- If gravy is lumpy, strain through a fine mesh sieve and return to saucepan.
- Reduce heat, add giblets and continue stirring until gravy is thick and coats the back of a spoon.
- Pour into serving bowl or gravy boat and serve.
Here are more gravy recipes from Toot Sweet 4 Two’s Archives: