| Level: | Intermediate |
| Total: | 2 hr 55 min |
| Prep: | 20 min |
| Cook: | 2 hr 35 min |
| Yield: | 2 3/4 cups |
| Level: | Intermediate |
| Total: | 2 hr 55 min |
| Prep: | 20 min |
| Cook: | 2 hr 35 min |
| Yield: | 2 3/4 cups |
Ingredients
- 1 tablespoon canola oil
- 1 turkey neck, reserved from turkey and cut in half
- 1 turkey backbone, reserved from turkey and cut in half
- 1 set giblets, reserved from turkey
- 1 small onion, quartered
- 1 medium carrot, quartered
- 1 stalk celery, quartered
- 1/4 teaspoon kosher salt
- 6 cups water
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1 tablespoon all-purpose flour
- 1 tablespoon potato starch
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh sage, finely chopped
- 1/2 teaspoon fresh thyme, finely chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- For the giblet stock: Heat the oil in a 6 1/2-quart stockpot over medium heat until it shimmers. 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. Pour in the water and add the thyme, rosemary, bay leaf and black peppercorns.
- 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.
- Strain the stock through a fine mesh strainer and cool slightly. Discard all solids but the giblets. Chop the giblets and set aside.
- For the giblet gravy: Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.
- 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.
- Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook for 3 to 4 minutes or until thickened slightly.
- 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.
- 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. Add the chopped giblets and stir to combine. Keep warm in a thermos until ready to serve.
Reviews
Disclaimer: I can not speak to the rating of the ENTIRE recipe.
However, I have used this recipe to make the turkey stock for the last 10 years. I always use the turkey stock for Alton Brown’s “Best Gravy Ever” recipe. You cannot go wrong on flavor! I have received SO many compliments on my gravy over the years and it is always one of the top requested items for take home bags!
However, I have used this recipe to make the turkey stock for the last 10 years. I always use the turkey stock for Alton Brown’s “Best Gravy Ever” recipe. You cannot go wrong on flavor! I have received SO many compliments on my gravy over the years and it is always one of the top requested items for take home bags!
Best gravy ever! Some people are not a fan of the giblets, so I purée them before adding back to the gravy!
This gravy is perfection. If my guests don’t want giblet gravy then, sorry, no gravy for you! One thing though, this takes time. 20 minutes of prep time? For a recipe with 20 ingredients? No way. It’s three times that but so worth it. Seriously, you could have a bowl of this as soup.
Discliamer: I did not used the potato starch, just flour, and I used my food processor to grind up the giblets. Because, I knew no one would eat it if it was lumpy! Alton brown has ruined me to ever using store bought chicken stock again, this was the most divine gravy ever! I cannot even say enough things about how delicious this gravy was. My dad is an executive chef, so, I have had some good gravy in my day.. this was hands down, the best.
Flavor was fine but the potato starch didn’t do much for it…I had to add more flour slurry to get it to thicken.
I am an old pro with gravy and sauces. This Thanksgiving I made both my usual well-received gravy and this one. AB’s giblet gravy won the taste test in my opinion. However, I made the grave mistake of telling people what it was and NO ONE tasted it but me. They wouldn’t touch a drop of this delicious stuff. Next year I will not add the chopped up giblets, and I will not tell them what it is. I love my friends, but really, what a bunch of culinary wooses!
Fantastic way to make a ton of flavorful gravy for your turkey dinner! If you don’t have the backbone, don’t worry….I used the giblets and a random piece of turkey that was near the tail. I didn’t use the giblet meat in the gravy because I am sure a few people would refuse to eat it. However, I did use meat from the neck and a few drippings from the pan. Wonderful. Will use anytime I need gravy!!