Rating: 2.97 stars
31 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 1
  • 31 Ratings

Make this giblet gravy with our Salt-and-Pepper Grilled Turkey. The only other ingredients that you need are chicken stock, water, pan drippings from roast turkey, flour, and salt and pepper to season.

Martha Stewart Living, November 2007

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Credit: Anna Williams

Recipe Summary test

Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring stock, water, and turkey neck and giblets to a boil in a saucepan. Reduce heat, and gently simmer, uncovered, for 30 minutes.

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  • Meanwhile, pour pan drippings into a clear measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat.

  • Pour broth and giblets through a fine sieve, discarding solids. Return broth to pan, add defatted drippings, and bring to a boil over medium heat.

  • Place flour in a heatproof bowl. Whisking constantly, pour in 1/2 cup boiling-hot broth mixture until it forms a paste. Whisk paste into remaining broth in pan, and boil for 3 minutes. Stir in eggs if desired, and season with salt and pepper.

Cook's Notes

Gravy can be refrigerated airtight for up to 3 days; reheat before using.

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Reviews

31 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 1