Turkey Giblet Gravy

from ButterYum

makes about 4 cups

Ingredients

For the Stock:

• • neck and giblets from turkey (I discard the liver)

  • 1 tablespoon vegetable oil

  • 1 carrot, peeled and chopped

  • 1 onion, peeled and chopped

  • 1 stalk celery, peeled and chopped

  • 1 bay leaf

  • 3 cups water

  • 3 cups chicken stock (or more water)

For the Gravy:

• • 4 tablespoons butter (or a combination of turkey drippings and butter)

  • 4 tablespoons all purpose flour

  • pan drippings, strained and fat removed

  • enough stock added to the pan drippings to equal 4 cups

Directions

To make the stock:

• 1. In a 4-quart or larger saucepan, brown the turkey neck and giblets on all sides in a little vegetable oil (I like to discard the liver, but some people don’t mind using it).

  2. Add the carrots, onion, celery, bay, water, and chicken stock; bring to a gentle boil for 1-2 hours.

  3. Remove the neck and giblets; continue to simmer until reduced by half.

  4. Strain and chill until the next day (or use right away).

To make the gravy:

• 1. Strain the pan drippings and remove fat.

  2. Heat butter and flour in saucepan, whisking constantly until bubbly; continue whisking for 4 minutes.

  3. Add 4 cups liquid (pan drippings and enough of the stock to equal 4 cups); whisk until mixture boils and thickens. Thin with more stock or thicken with more flour/butter (must reach boiling point to thicken).

  4. Taste and season with salt and pepper before serving.