Are you ready to elevate your holiday feast from ordinary to extraordinary? Our Giblet and Turkey Neck Gravy is not just a sauce—it's a flavor-packed culinary masterpiece that transforms your traditional turkey dinner into a gourmet experience. Packed with rich, deep flavors extracted from every savory bit of the turkey, this gravy is the hidden gem that will have your guests asking for your secret recipe.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 2 cups
Ingredients
- 1 turkey neck
- 1 cup giblets
- 1/4 cup flour
- 2 cups turkey broth
- 1 onion, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the turkey neck and giblets under cold water to remove any impurities. Pat them dry with paper towels.
- In a large pot, add the turkey neck and giblets. Pour in enough water to cover them completely, then bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 20 minutes. This will help to extract the flavors from the meat.
- While the turkey neck and giblets are simmering, chop the onion into small pieces. Set aside.
- After the 20 minutes of simmering, remove the turkey neck and giblets from the pot and set them aside to cool slightly. Reserve the broth in the pot.
- Once cool enough to handle, chop the giblets into small pieces. Remove the meat from the turkey neck and chop it into bite-sized pieces as well.
- In a separate skillet, heat a tablespoon of oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Sprinkle the flour over the sautéed onions, stirring constantly to create a roux. Cook for about 2-3 minutes until the flour is lightly browned.
- Gradually add the reserved turkey broth to the roux, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle boil.
- Add the chopped giblets and turkey neck meat to the gravy mixture. Stir well to combine.
- Season the gravy with salt and pepper to taste. Reduce the heat to low and let it simmer for an additional 10-15 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
- Once thickened, remove the gravy from heat. If you prefer a smoother texture, you can strain the gravy through a fine-mesh sieve to remove any solids.
- Serve the giblet and turkey neck gravy warm over mashed potatoes, turkey, or your favorite dishes. Enjoy!
Tips
- Always start with fresh, high-quality giblets and turkey neck for the most robust flavor profile.
- Take your time when making the roux—slow cooking prevents lumps and develops a deeper, nuttier taste.
- If you prefer a smoother gravy, use a fine-mesh strainer to remove any solid pieces.
- For extra richness, consider using some pan drippings from your roasted turkey instead of plain broth.
- Season gradually and taste as you go—the key to perfect gravy is balanced seasoning.
- If the gravy becomes too thick, thin it out with a little additional broth; if it's too thin, continue simmering.
Nutrition Facts
Calories: 272kcal
Carbohydrates: 19g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 95mg
