Glorified Gravy Recipes

CLASSIC GRAVY

Steps:

• Place the giblets in a saucepan, cover with water and bring to a boil. Cook until the giblets are cooked through, 20 to 25 minutes. Remove the pan from the heat and let the giblets sit in the water, allowing them to cool.
• Remove the giblets from the saucepan and chop the liver and gizzards. Pick the meat from the neck bone and discard the bones. Save the giblet broth.
• Pour the turkey drippings from the roasting pan into a pitcher. Allow the fat to rise to the top, leaving the stock juices at the bottom. Ladle or pour the fat into a separate container.
• Place the roasting pan on the stove over medium heat. Add 1/4 to 1/2 cup of the reserved fat. Sprinkle over the flour and whisk to combine, scraping the brown bits from the bottom of the pan. If it is too oily, sprinkle in another 1 to 2 tablespoons of flour. If it is too dry, add more fat and stir until the flour and fat are combined. Continue to cook the roux until it is golden brown, 4 to 5 minutes.
• While whisking, pour in the chicken stock. Cook, whisking gently, until the mixture begins to thicken. Pour in the stock juice drippings from the pitcher and continue to cook, stirring, until thick, 4 to 5 minutes. Thin as needed with the giblet stock and additional broth if needed. Stir in the giblets and season to taste with salt and black pepper. Cook for another 5 minutes or so until the giblets are warmed through, then serve.

THE BEST GRAVY

Steps:

• Heat the vegetable oil in a saucepan over medium heat. Add the onion and turkey neck and giblets; cook, stirring, until browned, about 15 minutes. Add the broth, herb sprigs and bay leaf; cover and simmer about 2 hours (do this while the turkey roasts).
• Once your turkey is done, transfer it to a cutting board to rest and pour the pan drippings into a large fat separator cup. Strain the broth; save the giblets for chunky gravy, if desired.
• Put the roasting pan on the stovetop over low heat. Add a splash of the broth to the pan and scrape up any browned bits with a wooden spoon. Transfer the liquid and bits to the fat separator.
• The fat will rise to the top of the degreasing cup. Spoon off 1/2 cup fat and transfer to a saucepan. (If you don't have enough turkey fat, add butter to measure 1/2 cup total.) Scatter in the flour and whisk to incorporate. Cook over medium heat, stirring in a figure-eight motion with a wooden spoon, until the flour mixture browns slightly, about 4 minutes.
• Gradually ladle the hot broth into the flour mixture, whisking constantly (this is key, or your gravy will be lumpy). Bring to a boil, then adjust the heat so the gravy simmers gently.
• Add the remaining turkey drippings to the gravy, leaving any extra fat behind in the fat separator. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper.