Makes: 1 quart Make-ahead giblet gravy

INGREDIENTS
• 1 stick (1/2 cup) butter, more as required
• 1/2 cup flour, more as required
• 6-7 cups water
• Turkey giblets (heart, liver, gizzard) (Chicken giblets work also)
• 6-10 pepper corns
• 1 Turkey neck
• 2 bay leaves
• 1 carrot
• 1 onion
• Salt to taste
• Turkey pan drippings
• Optional: 1-2 cups white or red wine, more as required for deglazing
• Optional: Chicken or beef broth
• Optional: 1 celery stick

 

DIRECTIONS

1. Put the water in a medium pot on high heat and set to boil.

2. Add the turkey neck, all giblets (chicken giblets also work), bay leaves and pepper corns to the pot of water.

3. While the water comes to a boil, cut the carrot and onion into quarters and add to the pot.

4. When water boils, cover, turn heat on low and simmer for at least 1 hour but preferably for 2 and 1/2 hours or longer. The longer the simmer, the better the stock.

5. While the stock simmers, either combine the butter and flour in a small bowl or put a skillet on medium heat, put the butter in the skillet and slowly whisk in the flour. Continue to whisk until it begins to turn golden brown. Remove to a separate bowl.

6. When the stock is done simmering, strain the stock and return to the pot it was simmered in.

7. Remove the turkey neck, heart and liver from the strainer. Remove the meat from the neck and finely mince. Finely mince the heart and liver. Add back to the stock and throw the rest of the material in the strainer away.

8. Add the roux to the stock. Stir until well combined. Add wine, if desired. Put on low heat and simmer if the gravy is too thin or make and add more roux.

9. If using turkey and pan drippings: Once the turkey has been removed from the pan, add a little water or wine, depending on how much liquid is in the pan, and deglaze over a medium-high heat, scraping the browned bits from the bottom.

10. Add the pan drippings to the gravy and stir until well combined. A little more flour may be required to be added.

11. Freeze or put in the refrigerator if being made significantly ahead of the serving time.