Turkey Giblet Gravy

Name: Turkey Giblet Gravy
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 11
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons freshly ground black pepper; 1 teaspoon whole black peppercorns; 1 Tbsp canola oil; 1 medium carrot, quartered; 1 stalk celery, quartered; 1 Tbsp all-purpose flour; 1 sprig fresh rosemary; 1 teaspoon fresh rosemary, finely chopped; 1 teaspoon fresh sage, finely chopped; 1 teaspoons fresh thyme, finely chopped; 2 sprigs fresh thyme; 0 teaspoons kosher salt; 1 teaspoon kosher salt; 1 small onion, quartered; 1 Tbsp potato starch; 1 turkey backbone, reserved from turkey and cut in half; 1 set giblets, reserved from turkey; 1 turkey neck, reserved from turkey and cut in half; 1 liters water

Turkey Giblet Gravy might be just the sauce you are searching for. This dairy free recipe serves 11. One serving contains 385 calories, 55g of protein, and 16g of fat. Head to the store and pick up potato starch, canolan oil, peppercorns, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 55 minutes.

Instructions

Heat the oil in a 6 1/2-quart stockpot over medium heat until it shimmers.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the neck and backbone and saute 5 to 6 minutes or until browned.

Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes.

Ingredients you will need

Kosher Salt

Vegetable

Carrot

Celery

Onion

Pour in the water and add the thyme, rosemary, bay leaf and black peppercorns.

Ingredients you will need

Black Peppercorns

Bay Leaves

Rosemary

Thyme

Water

Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces to 3 cups.

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Stock

Strain the stock through a fine mesh strainer and cool slightly. Discard all solids but the giblets. Chop the giblets and set aside.

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Stock

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Sieve

Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.

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Stock

Combine 1/2 cup of cool stock with the all-purpose flour in a jar with a tightly fitted lid. Shake vigorously until starch dissolves and no lumps remain.

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All Purpose Flour

Shake

Stock

Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook for 3 to 4 minutes or until thickened slightly.

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All Purpose Flour

Stock

Equipment you will use

Whisk

Combine the remaining 1/2 cup of cool stock with the potato starch in the lidded jar and shake vigorously until the starch dissolves and no lumps remain.

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Potato Starch

Shake

Stock

Turn off the heat, remove the saucier from the burner and whisk until the liquid temperature decreases to 190 degrees F. Return to low heat and whisk in the potato starch slurry, rosemary, sage, thyme, salt and pepper. Simmer for about 5 minutes to heat through and thicken, then season with additional salt and pepper, if desired.

Ingredients you will need

Salt And Pepper