Giblet Pan Gravy Recipes

Steps:

• Heat pan drippings in a large skillet over medium heat; gradually add flour and stir until golden brown.
• Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper, and salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

Steps:

• Place turkey giblets and neck into a saucepan with 4 cups water and bring to a boil; reduce heat to low. Simmer until broth is reduced to 3 cups, about 1 hour. Strain broth and reserve 1/2 cup of giblets; chop.
• Combine giblet broth and turkey drippings in a saucepan over medium heat. Whisk cornstarch in 1/2 cup cold water in a bowl until smooth. Whisk cornstarch into stock and drippings. Bring to a boil, reduce heat to low, and stir chopped giblets and hard-cooked egg into the gravy. Season with salt and black pepper. Simmer until gravy is thickened, about 5 minutes.

Steps:

• Cut turkey neck in half. Set liver aside.
• Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
• Mix flour and butter together to form a thick paste.
• Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.

Steps:

• Pour the contents of the giblet bags into a large saucepan. Cover with water and boil until cooked through, 20 to 25 minutes. Turn off the heat and set aside. Remove the giblets from the pan, allow them to cool, and then chop up the gizzards and liver. Pick the meat from the neck. Discard the bones.
• Pour all the turkey drippings out of the roasting pan into a separate container. Allow grease to separate from the juices. Ladle out the fat into another bowl.
• Place the roasting pan over 2 burners over medium heat (there should be lots of yummy brown bits in the pan). Add 3 to 4 tablespoons of the fat back into the pan. Whisk it around to evenly distribute it throughout the pan. Sprinkle 5 to 6 tablespoons of flour over the grease and whisk to combine it with the fat, loosening the bits from the bottom of the pan a little in the process. Cook the roux until it becomes a deep golden brown, 4 to 5 minutes.
• Pour in the chicken broth, whisking constantly. Add 2 to 4 cups, depending on your need. Cook the gravy, whisking gently, until the mixture begins to thicken. Pour in a little bit of the turkey drippings, but be aware that because the brine is so salty, these drippings are very salty. Keep cooking the gravy until thick, adding in chopped giblets, to taste, as well as plenty of black pepper. Use the giblet water from the saucepan to thin the gravy if it gets too thick.
• Serve when very thick and flavorful.

Steps:

• In 2-quart saucepan, place giblets (except liver); add enough water to cover. Add celery, onion, 1 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat to low. Cover and simmer 1 to 2 hours or until giblets are tender. Add liver during last 15 minutes of cooking.
• Drain giblet mixture, reserving broth and giblets. Discard celery and onion.
• After removing turkey from roasting pan, remove 1/2 cup drippings (turkey juices and fat); reserve. Pour remaining drippings into 2-cup measuring cup; add enough giblet broth and chicken broth to measure 2 cups; set aside.
• Place reserved 1/2 cup drippings in roasting pan or 12-inch skillet. Stir in flour. Cook over low heat, stirring constantly and scraping up brown bits in pan, until smooth and browned. Gradually stir in 2 cups broth mixture. Cook, stirring constantly, until mixture boils and thickens. Remove meat from neck; finely chop meat and giblets and add to gravy if desired. Stir in salt and pepper.

Steps:

• After turkey has been roasting for about an hour, slice one of the onions and scatter slices in roasting pan with turkey.
• Place the other onion, cut in half, in a saucepan. Add turkey neck, gizzard and heart, the carrot, celery, parsley and peppercorns. Cover with water and bring to boil. Skim surface, lower heat and allow to simmer at least 30 minutes. Strain and reserve the stock. You should have about 2 cups of stock. Dice meat from neck, gizzard and heart, and set it aside.
• When turkey has finished roasting and is resting on the carving board place the roasting pan on top of the stove, over two burners if necessary. Skim off all but a few tablespoons of fat from pan. Sprinkle the bottom of the pan with the flour (the more used the thicker the gravy), and whisk it vigorously and thoroughly, scraping up any particles clinging to the pan. Gradually add the stock, whisking constantly over medium heat until the mixture has thickened and is smooth. Strain into a sauce pan.
• Add any juices from carving board and the reserved giblets. Season with salt and pepper. Add wine or brandy and bring to a simmer, and serve.

Steps:

• Standard duck gravy recipe 1 Take the giblets and set aside the liver. Place the rest of the giblets along with the neck into a medium-sized saucepan and cover with cold water so that the liquid level is 2 inches above the giblets. 2 Add the onion, celery and parsley and bring to a boil over high heat, skimming the foam as it rises to the surface. 3 Reduce the heat to medium low, cover the saucepan, and simmer for 1 hour and 10 minutes. 4 Add liver and simmer for 20 more minutes. 5 Strain the broth and reserve. 6 Take the pan that you roasted the duck in and pour all the fat and other liquid in the pan into a bowl. Set aside until the fat rises to the top. 7 Skim the fat off the surface and discard. 8 Place the roasting pan over medium heat and whisk in the flour. [Anthony: work on this section; should be prepare roux, whisk in liquids, combine with roasting pan deglaze] 9 Cook a few minutes, whisking constantly, until the flour is a nice golden brown color. 10 Remove the pan from the burner and slowly add the reserved duck broth and sherry, whisking constantly. 11 Sett the pan back on the burner and adjust the heat so that the mixture boils very gently. Stir constantly until begins to thicken enough to coat back of a spoon.

Steps:

• Heat oil in soup kettle; add giblets, neck, and tail, then sauté until golden and fragrant, about 5 minutes.
• Add onion; continue to sauté until softened, 3 to 4 minutes longer.
• Reduce heat to low; cover and cook until turkey and onion release their juices, about 20 minutes.
• Add stock and herbs, bring to boil, then adjust heat to low.
• 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) and reserve neck, heart, and gizzard.
• When cool enough to handle, shred neck meat, remove gristle from gizzard, then dice reserved heart and gizzard.
• Refrigerate giblets and broth until ready to use.
• While turkey is roasting, return reserved turkey broth to simmer.
• Heat butter in large heavy-bottomed saucepan over medium-low heat.
• Vigorously whisk in flour (roux will froth and then thin out again).
• Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes.
• Vigorously whisk all but 1 cup of hot broth into roux.
• Bring to boil, then continue to simmer until gravy is lightly thickened and very flavorful, about 30 minutes longer.
• Set aside until turkey is done.
• When turkey has been transferred to carving board to rest, spoon out and discard as much fat as possible from roasting pan, leaving caramelized herbs and vegetables.
• Place roasting pan over two burners at medium-high heat (if drippings are not a dark brown, cook, stirring constantly, until they caramelize.) Return gravy to simmer.
• Add wine to roasting pan of caramelized vegetables, scraping up any browned bits with wooden spoon and boiling until reduced by half, about 5 minutes.
• Add remaining 1 cup broth, then strain pan juices into gravy, pressing as much juice as possible out of vegetables.
• Stir giblets into gravy; return to a boil.
• Adjust seasonings, adding salt and pepper to taste if necessary.
• Serve with carved turkey.

Steps:

• Heat oil in soup kettle; add giblets, neck and tail; saute until golden and fragrant, about 5 minutes. Add onion; continue to saute 3-4 minutes til softened. Reduce heat to low; cover and cook until turkey and onion release their juices, about 20 minutes. Add stock and herbs, bring to boil, then adjust heat to low. Simmer, skimming any scum that rises to surface, until broth is rich and flavorful, about 30 minutes longer. Strain broth, you should have 5 cups, reserving neck, heart, etc. when cool enough, shred meat and refrigerate giblets and broth til ready to use. While turkey is roasting, return reserved broth to simmer. Heat butter in large heavy-bottomed saucepan over medium low heat. Whisk in flour. Cook slowly, stirring constantly, until nutty brown and fragrant, 10-15 minutes. Whisk in all but 1 cup of hot broth into roux. Bring to boil, then contine to simmer, stirring occassionally, until gravy is lightly thickened and very flavorful, about 30 minutes longer. Set aside until Turkey is done. After roasted turkey has been transferred to carving board, spoon out and discard as much fat as possible from roasting pan, leaving carmelized herbs and vegetables. Return gravy in large saucepan to simmer. Place roasting pan over 2 burners on medium-high heat. Add wine to roasting pan with caramelized veetables; scrape up browned bits with wooden spoon and boil until reduced by half, about 5 minutes. Add remaining 1 C broth, then strain deglazed pan juices into gravy, pressing as much juice as possible out of vegetables. Stir in diced / shredded turkey into gravy, return to boil. Adjust seasonings with salt and pepper. Note: I usually double recipe To make ahead: Cool gravy 45 minutes. Cover and chill up to 3 days. Add a few tablespoons of broth, and reheat over medium heat