Prep Time:
5 Minutes
|
Cook Time:
3 Hours
|
15-20
Servings
Prepare Ahead
Ingredients
Broth
Turkey Neck
2 Turkey Gizzards
2 Turkey Kidneys
1 Turkey Heart
1 Turkey Liver
1 Onion - Halved
2 Celery Stalks
3 Medium Carrots
3 tsp Dried Thyme (or 6 Fresh sprigs)
2 tsp Dried Sage (or 6 Fresh Leaves)
1 sprig of Fresh Rosemary
2 tsp Whole Black Pepper
3 tsp Salt
2 1/2 qts Water
Gravy
4 Tbsp Unsalted European Butter
4 Tbsp All Purpose Flour
2 qrts Turkey Broth
1/2 tsp Fresh Thyme
1/2 tsp Ground Black Pepper
Salt to taste
Directions
For the Broth
- Combine all the ingredients in large soup pot. Bring to a low boil and simmer for about 3 hours.
- Place a colander over a large mixing bowl and strain the solids. Reserve the broth and turkey giblets for use in the gravy.
- Remove the edible meat and dice the remaining giblets and set aside.
- Discard the remaining vegetables and spent seasonings, and return the pot to medium heat.
- Add 4 Tbsp of butter to the pot. When it melts completely, add the flour and whisk until forming a roux. Continue stirring for about 3-4 minutes to cook off the raw flour and darken the roux.
- Slowly add the reserved stock while continuously whisking to break up any lumps.
- Repeat stirring and adding broth until the desired consistency of gravy is reached. It should be runny, but thick enough to coat the back of a spoon.
- Add 1/2 tsp of thyme and 1/2 tsp of ground black pepper, and enough salt to desired taste.
- Add the turkey neck meat back in the gravy and as little or as much giblets as you wish until desired taste.
[ Click to Enlarge ]
Tools and Vessels
Soup Pot
Large Mixing Bowl
Stirring Spoon
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