- 1 package neck, heart, gizzard from turkey giblets
- 1 medium carrot, thickly sliced
- 1 medium onion, thickly sliced
- 1 medium celery rib, thickly sliced
- 1/2 teaspoon salt
- 1 turkey liver
- 3 tablespoons fat from poultry drippings
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- Pepper, to taste
In a 3-quart saucepan over high heat, place the neck, heart, gizzard, vegetables and salt in enough cold water to cover. Heat to boiling. Reduce the heat to low; cover and simmer 45 minutes.
Add the liver and cook 15 minutes longer. Strain the broth into a large bowl; cover and reserve the broth in the refrigerator.
Pull the cooked meat from the neck and discard the bones. Coarsely chop the neck meat and cooked giblets. Cover and reserve in the refrigerator.
To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the cup with the drippings. Let the mixture stand a few minutes, until the fat rises to the top.
Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk the flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add the remaining broth and enough water to the poultry drippings to equal 3 1/2 cups.
Gradually whisk in the warm poultry drippings/broth mixture.
Stir the reserved chopped giblets into the gravy. Season with salt and pepper. Cook and stir until the gravy simmers and is slightly thick. Provides 16 servings at 1/4 cup per portion.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
72 calories; 4g total fat; 51mg cholesterol; 184mg sodium; 4g carbohydrates; 6g 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.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .