TURKEY GIBLET GRAVY
Steps:
- For the giblet stock: Heat the oil in a 6 1/2-quart stockpot over medium heat until it shimmers. Add the neck and backbone and saute 5 to 6 minutes or until browned. Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the water and add the thyme, rosemary, bay leaf and black peppercorns.
- Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces to 3 cups.
- Strain the stock through a fine mesh strainer and cool slightly. Discard all solids but the giblets. Chop the giblets and set aside.
- For the giblet gravy: Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.
- Combine 1/2 cup of cool stock with the all-purpose flour in a jar with a tightly fitted lid. Shake vigorously until starch dissolves and no lumps remain.
- Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook for 3 to 4 minutes or until thickened slightly.
- Combine the remaining 1/2 cup of cool stock with the potato starch in the lidded jar and shake vigorously until the starch dissolves and no lumps remain.
- Turn off the heat, remove the saucier from the burner and whisk until the liquid temperature decreases to 190 degrees F. Return to low heat and whisk in the potato starch slurry, rosemary, sage, thyme, salt and pepper. Simmer for about 5 minutes to heat through and thicken, then season with additional salt and pepper, if desired. Add the chopped giblets and stir to combine. Keep warm in a thermos until ready to serve.
TURKEY GIBLET GRAVY
Yummy turkey gravy we serve at Thanksgiving.
Provided by Bryn Audrey
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 5.8 g, Cholesterol 140.8 mg, Fat 29.9 g, Fiber 0.1 g, Protein 7.2 g, SaturatedFat 8.9 g, Sodium 31.8 mg, Sugar 0.1 g
TURKEY GRAVY FROM GIBLETS
You don't have to eat the giblets to make a great-tasting gravy! They are used mainly for the flavor of the broth. My mom added a couple of chopped boiled eggs and the chopped giblets to the gravy. This gravy is great with or without them!
Provided by Slowturtle
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 2h25m
Yield 16
Number Of Ingredients 8
Steps:
- Combine broth, turkey neck, giblets, onion, celery, salt, and pepper in a large pot. Cover and simmer for 2 hours.
- Strain broth; you should have close to 4 cups.
- Heat a frying pan over medium heat. Add turkey drippings. Stir in flour until smooth. Add broth and giblets. Cook and stir until well blended and thickened, 15 to 20 minutes.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 4.1 g, Cholesterol 52.1 mg, Fat 8.4 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 450.5 mg, Sugar 0.6 g
BRINED ROAST TURKEY WITH PAN GRAVY
Steps:
- In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature.
- Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.
- Preheat oven to 325 degrees F.
- In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.
- Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
- Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil.
- Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy.
- Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the Turkey Stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.
- Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes.
- Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.
- Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
BRINED ROAST TURKEY WITH PAN GRAVY
This recipe is courtesy of Wolfgang Puck. It is the most delicious and moist turkey I've ever eaten. Although it is a rather involved recipe, it is well worth the effort!
Provided by Cucina Casalingo
Categories Whole Turkey
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 36
Steps:
- Brine:.
- In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil.
- Lower to a simmer and stir in the honey and maple syrup until well blended.
- Turn off heat and allow to cool to room temperature.
- Rinse the turkey inside and out with cold tap water.
- Reserve the neck and specialty meats for pan gravy.
- Set the turkey in the brine, making sure that the turkey is fully immersed in the brine.*.
- Place a weight on top of the turkey to make sure it is always covered with brine.**.
- Marinate for at least 4 hrs to overnight, depending on the weight of the turkey, in the refrigerator.
- Turkey:.
- Preheat oven to 325 degrees F.
- In a shallow roasting pan, place the carrots, celery and onions.
- Remove turkey from brine.
- Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin.
- Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
- Place the turkey over the vegetables, breast-side up, in the roasting pan.
- Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation.
- Drizzle the turkey with olive oil and rub it into the skin.
- Roast the turkey to at least 165 degrees F in the breast, about 2 ½ hours. If the skin gets too dark during roasting, tent with foil.
- Transfer turkey to a platter and allow to rest. Meanwhile, prepare the pan gravy.
- Gravy:.
- Tilt the pan and skim as much fat as possible off the juice with a spoon.
- Set the pan on 2 burners set on medium heat.
- Deglaze roasting pan with white wine and Madeira.
- Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains.
- Add the turkey stock, thyme and parsley.
- Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer.
- Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened.
- Season, to taste, with salt and pepper.
- Turkey stock:.
- Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat.
- Add the neck and giblets and cook until browned all over, about 7 minutes.
- Remove the pan from the heat and deglaze with the port.
- Return the pan to the heat and cook until the port is almost completely evaporated, about 20 minutes.
- Add the carrots, onions, celery, rosemary and peppercorn.
- Cover with cold water by 4-inches. Bring to boil. Reduce heat to a simmer, and simmer for 2 horus, adding a little more water, if necessary.
- Skim any scum that rises to the surface of the stock and discard.
- Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
- * I use a bright orange, new, 5-gallon painters bucket with lid from hardware store.
- **I use a well-scrubbed brick that has been baked at 350 degrees in an oven for 30 minutes. After thoroughly cooled, wrap with foil and place in a zip-lock bag, removing all the air.
Nutrition Facts : Calories 1528, Fat 55.2, SaturatedFat 21.2, Cholesterol 327.9, Sodium 22485.5, Carbohydrate 166.9, Fiber 7.6, Sugar 136.7, Protein 88.8
TURKEY GRAVY
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 4 cups (8 servings)
Number Of Ingredients 5
Steps:
- Boil the giblets in a small saucepan of water over medium heat until cooked, about 30 minutes. Remove the giblets and set aside; reserve the water in the saucepan.
- In the turkey roasting pan (which should not have been cleaned!), add the turkey fat. Sprinkle in the flour and whisk into the fat until it's all worked together into a paste. If the paste is too thick or clumpy, add in a little more grease. If it's too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until deep golden brown.
- Pour in the chicken broth, whisking the whole time. Allow to cook and thicken for several minutes, whisking occasionally. If the gravy gets too thick or if it's too salty, thin it with a little of the giblet water. If the gravy is too thin, just keep cooking until it thickens up.
- Add plenty of black pepper. Chop the giblets and add them in. Remove as much of the neck meat as you can and add it to the gravy. Serve immediately!
ROAST TURKEY AND GIBLET GRAVY
Provided by Florence Fabricant
Categories dinner, quick, roasts, main course
Time 30m
Yield 8 - 12 servings
Number Of Ingredients 11
Steps:
- Remove the giblets and neck from the turkey; reserve the liver for another use. Rinse and dry the turkey and allow it to come to room temperature before stuffing and roasting.
- Place the neck, gizzard and heart of the turkey in a saucepan with the water, 1 onion, the carrot, celery and parsley. Bring to a boil and cook, skimming the surface, for 5 minutes. Reduce heat and simmer about 40 minutes, until the liquid has reduced to 2 cups. Strain and set aside.
- Mince the gizzard, heart and meat from the neck and reserve.
- Preheat oven to 425 degrees. Season turkey cavity with salt and pepper; rub skin with butter or oil.
- Stuff main cavity and neck cavity, then skewer or truss to close. Place extra stuffing in a small casserole, to be heated just before serving.
- Place turkey on a V-shaped rack and roast, breast side down, for 30 minutes. If you do not have such a rack, roast the turkey with breast side up the entire time.
- Reduce oven temperature to 325 degrees, turn turkey breast side up and continue roasting another 2-2 1/2 hours, until a thermometer inserted in thick part of thigh registers 165 degrees. One-half hour before the turkey is finished, slice the remaining onion and scatter in the pan.
- Remove turkey from the oven and allow to stand 30 minutes.
- Drain excess fat from roasting pan. Set the pan on a burner, scatter in flour and cook over medium heat several minutes, stirring and scraping the pan. Whisk in the wine and the giblet stock. Cook a few minutes longer, until sauce has thickened. Strain into a saucepan, forcing most solids through strainer. Add minced giblets and season with salt and pepper.
- Remove the stuffing from the turkey, carve the turkey, and serve with stuffing and reheated gravy.
Nutrition Facts : @context http, Calories 1034, UnsaturatedFat 26 grams, Carbohydrate 33 grams, Fat 42 grams, Fiber 5 grams, Protein 122 grams, SaturatedFat 11 grams, Sodium 1879 milligrams, Sugar 4 grams, TransFat 0 grams
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