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
1 turkey liver
3 tablespoons fat from poultry drippings
3 tablespoons all-purpose flour
1/2 teaspoon salt
Ground black pepper to taste
- In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables and salt in enough cold water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
- Add liver and cook 15 minutes longer. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
- Pull cooked meat from the neck and discard bones. Coarsely chop the neck meat and cooked giblets. Cover and reserve in the refrigerator.
- To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour 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 salt into the heated fat and continue to cook and stir until the flour turns golden.
- Meanwhile, skim and discard any fat that remains 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.
- Stir reserved chopped giblets into gravy. Season with salt and pepper. Cook and stir until gravy simmers and is slightly thick.
Makes 16 servings.
Nutritional Information Per Serving (1/16 of recipe; 1/4 cup): Calories: 72; Total Fat: 4g; Cholesterol: 51mg; Total Carbs: 4g; Protein: 6g; Sodium: 184mg.
Recipe and photograph courtesy of National Turkey Federation.