Diane WatkinsBegin the giblet gravy while the turkey is roasting and finish it off with the pan juices while the turkey is resting. This recipe is a classic in my family and produces enough gravy for your holiday meal and leftovers.
Turkey Giblet Gravy Recipe
Giblets from turkey
8 cups cold water
1 onion
4 stalks celery, plus tops, leaves and trimmings
handful of fresh parsley or 1 Tablespoon dried
2 boiled eggs, optional
drippings from turkey
flour
additional chicken broth may be needed
1. While the turkey is cooking, cover the giblets and neck bone with 8 cups cold water.
2. Add onion, celery and parsley and simmer for 2 hours.
3. Strain, and set aside until turkey is done and you’re ready to make gravy.
4. Pick the meat off the turkey neck and chop the giblets, if desired.
5. When the turkey is done, remove it to serving platter and drain all juices from the roasting pan into a cup or bowl to separate fat from broth.
6. Skim the fat from the pan, measure and place into the roasting pan with an equal measure of flour.
7. Put the roasting pan on the burner, cook and stir to brown the flour.
8. Measure 1 cup of broth for each tablespoon of flour used. Add chicken broth if needed to make full amount. Add the turkey drippings and measured broth to the flour in the roasting pan. Cook, stirring to loosten any browned bits in the bottom of the roasting pan.
9. Add salt and pepper and a pinch of oregano. Simmer gravy until thickened.
10. Add the meat and giblets back to the gravy. My mother always adds 2 chopped boiled eggs as well.