Giblet Gravy
neck and giblets from turkey - rinsed and patted dry
1-2 tablespoons butter (or more, as needed)
2 medium-size onions - coarsely chopped
2 medium-size carrots - coarsely chopped
1 large rib celery - coarsely chopped
2 cloves garlic - coarsely chopped
3 tablespoons flour
6 sprigs fresh thyme (or 3 teaspoons dried thyme leaves)
1 or 2 bay leaves
2 quarts (8 cups) water
salt and pepper as needed
Cut the turkey neck into three or four pieces, for easier handling. Trim the tough membrane from the gizzard. Rinse all neck pieces and giblets, and pat them very dry with paper towels.
In a large saucepan, melt the butter, and, when its foaming begins to subside, add the neck and gizzard pieces. Season with salt and pepper, and sauté over medium heat until golden brown - about 15-20 minutes.
Add the coarsely chopped vegetables and garlic, season again with salt and pepper, and continue sautéing (add small bits of butter if necessary to prevent scorching) until vegetables begin to color slightly - about 5 minutes. [The sautéing of the vegetables, develops sweetness, and prevents bitterness.]
Sprinkle over the flour, and continue sauteing, stirring constantly, until the floured vegetables turn brown - about 10 minutes. [This browning adds a nice depth of flavor.]
Add the thyme, bay leaves and water to the vegetables, whisking or stirring briskly to incorporate flavors and prevent lumps. When the liquid begins to boil, lower the heat and allow to simmer for about 2 hours, stirring occasionally. Strain the sauce and discard the solids. Reserve the sauce. You should have about 4 cups of sauce.
Cook's Note: This sauce may be made ahead to this point. It may be served as-is, OR thickened before serving by adding small bits of beurre manie (equal parts flour and butter rubbed together into a paste) to the simmering sauce.
Alternatively, pan drippings may be added before serving and additional thickening may be added at that time. [See* below for thickening using pan drippings mixture.]
To add pan drippings to gravy:
Remove the roasted turkey and the cooking rack from the roasting pan; place the pan over two burners on the stove, heat adjusted to medium-high. Pour one cup of dry white wine (or dry vermouth) into the pan and bring the liquid to a simmer. With a wooden spoon or spatula, scrape the pan bottom to loosen the browned bits. Remove the roasting pan from the heat, and strain the liquid into a measuring cup, discarding the solids left in the strainer.
Allow the liquid in the cup to stand so that the fat separates to the top - then, tilting the measuring cup, skim off the fat with a shallow spoon. Reserve the fat if you intend to thicken the gravy furthur while adding the pan drippings!
De-fatted pan drippings (in the measuring cup above) may simply be added to the sauce, if no further thickening is desired. Whisk in the drippings, and allow sauce to simmer for a few minutes to develop flavors.
To add drippings and also thicken the sauce at the same time:
Heat 4 tablespoons of reserved turkey fat in a large saucepan until bubbling, then stir in an equal amount of flour (*use only half this amount of fat and flour if less thickening is desired for a thinner final gravy). Heat and stir the fat and flour mixture until bubbling - about 1 full minute, then gradually whisk in the defatted pan drippings, and finally, whisk in the finished sauce made ahead as described above. Reduce heat to a simmer, and simmer the drippin
Yield: 4 cups
Source: Melinda Lee, Bristol Farms.com
Submitted by sooz
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