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
To prepare stock: Combine the turkey neck and giblets, water, onion, carrot and celery in a large saucepan; bring to a boil. Add the bay leaf, thyme and peppercorns. Reduce the heat and simmer, skimming and discarding any foam, for 1 hour. Strain the stock through a fine-mesh sieve into a medium bowl and let cool. Discard the 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 the wine; bring to a boil and cook, scraping up the browned bits, until the liquid is reduced by about half, 2-4 minutes. Add the remaining 3 1/2 cups stock. Increase the heat to medium-high; return to a boil, stirring often. Boil until the liquid is reduced by about half, 6-8 minutes.
Whisk the reserved flour-stock mixture and add to the pan, whisking constantly, until the gravy thickens, 1-3 minutes. Stir in the 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 Publisher. All rights reserved.
nutrition information per serving
32 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 62mg sodium; 3g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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