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Citrus Gravy

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  1 Hour 45 Minutes
  about 2 1/2 cups
Use the turkey giblets and neck to make a flavorful stock for this citrus-spiked gravy. Or use 4 cups store-bought chicken broth.

Make Ahead Tip: Prepare turkey giblet stock (Step 1); cover and refrigerate for up to 1 day.
For Turkey Giblet Stock:
Neck and giblets (except liver) from a 10- to 12-pound turkey
6 cups  water
1   medium onion, peeled and quartered
1   medium carrot, chopped
1 stalk  celery, chopped
1   bay leaf
1 sprig  fresh thyme
1 teaspoon  whole black peppercorns
For Gravy:
1/4 cup  all-purpose flour
1 cup  dry white wine
2 tablespoons  Meyer lemon juice or 4 teaspoons lemon juice plus 2 teaspoons orange juice
1/4 teaspoon  salt
Freshly ground pepper to taste
Citrus Gravy Recipe at
To prepare stock: Combine turkey neck and giblets, water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids. If necessary, add enough water (or reduced-sodium chicken broth) to measure 4 cups stock.

To prepare gravy: Remove the turkey from the roasting pan. Skim off any visible fat from the pan juices.

Whisk 1/2 cup of the stock and flour in a small bowl until smooth; set aside.

Set the roasting pan over two burners on medium heat. Add wine; bring to a boil and cook, scraping up the browned bits, until the liquid is reduced by about half, 2 to 4 minutes. Add the remaining 3 1/2 cups stock. Increase heat to medium-high; return to a boil, stirring often. Boil until the liquid is reduced by about half, 6 to 8 minutes.

Whisk the reserved flour-stock mixture and add to the pan, whisking constantly, until the gravy thickens, 1 to 3 minutes. Stir in lemon juice (or lemon and orange juices). Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids). Season with salt and pepper.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2010
Nutrition Facts per Serving
Yield:   about 2 1/2 cups
Calories: 32
Sodium: 62mg
% Cal. from Fat: 0%
Carbohydrates, Total: 3g
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