This is the sauce for anyone who prefers a rich, slightly sweet
gravy with savory giblets for texture and body. The availability
of pan drippings varies according to the size of the bird and
other factors; for this recipe you should have 1/2 cup of drippings.
- Turkey giblets and neck
- 1 medium onion, quartered
- 1 carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- 1/2 cup water
- Pan drippings
- 1/4 cup (1/2 stick) butter
- 1/4 cup all-purpose flour
- Salt and freshly ground pepper, to taste
- While turkey roasts, place giblets and neck in heavy 1 1/2-quart
saucepan. Cover with cold water. Bring to a boil over high heat, skimming scum from the top.
- Add vegetables and, if needed, a
little additional water to cover them; return to a boil. Lower
heat to a simmer; cook slowly for about 2 hours, until liquid has reduced to a rich stock.
- Strain, pressing stock from vegetables;
discard vegetables. Reserve stock; you should have about 1 1/4 cups.
- Chop giblets in small cubes; reserve.
- When turkey has completed
roasting, remove it from the roasting pan, set roasting pan
atop two burners, and over low heat add the 1/2 cup water to pan.
- Blend water with pan drippings, using a wooden spoon to
stir mixture and loosen browned bits from bottom of pan; the
water and pan drippings together should equal about 1 cup. Reserve this liquid.
- In a heavy saucepan, melt butter over medium-low heat.
- Whisk in flour; raise heat to medium and cook until flour mixture
begins to turn golden brown (about 2 minutes).
- Stir in 1 cup
of the reserved giblet stock and the reserved 1 cup of liquid
from the roasting pan, stirring constantly until thickened.
If mixture is too thick, whisk in additional turkey stock or, for a creamy gravy, add a little milk.
- Season with salt and pepper.
- Stir in giblets and serve hot with roast turkey.
Yield: about 2 cups