Basic Turkey Gravy
Recipe courtesy of National Turkey Federation.
1 package neck, heart, gizzard from turkey giblets
1 medium carrot, thickly sliced
1 medium onion, thickly sliced
1 medium celery rib, thickly sliced
1/2 teaspoon salt
3 tablespoons fat from turkey drippings
3 tablespoons all-purpose flour
1/2 teaspoon salt
Freshly ground pepper to taste
- In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables and 1/2 teaspoon salt in enough cold water to cover. Heat to boiling. Reduce heat to low; cover and simmer 60 minutes, skimming any foam from the top.
- Strain broth into a large bowl; cover and reserve broth in the refrigerator.
- To make gravy, remove cooked turkey and roasting rack from the roasting pan. Strain poultry drippings through a sieve into a 4 cup measuring cup.
- Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into cup with drippings. Let the mixture stand a few minutes, until the fat rises to the top.
- Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and 1/2 teaspoon salt into the heated fat and continue to cook and stir until the flour turns golden brown.
- Meanwhile, skim and discard any fat remaining on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3 1/2 cups.
- Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy simmers and is slightly thick. Season to taste.
Makes 14 servings.
Nutritional Information Per Serving (1/14 of recipe; 1/4 cup): Calories: 47; Total Fat: 3g; Cholesterol: 4mg; Total Carbs: 4g; Protein: 1g; Sodium: 193mg.
Recipe and photograph courtesy of National Turkey Federation.