Giblet Pan Gravy Recipe

How to Make Giblet Pan Gravy

1. Heat olive oil in a large soup kettle or Dutch oven over medium heat.
2. Add turkey giblets and sauté until golden brown and fragrant, about 5-7 minutes. Remove giblets and set aside.
3. Add chopped onion to the pot and sauté until softened, about 3-4 minutes.
4. Reduce heat to low, cover, and cook until onion and giblet juices release, about 20 minutes.
5. Add chicken stock, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Simmer uncovered, skimming any scum, for 30 minutes.
6. Strain the broth into a bowl, reserving the cooked giblets. Discard solids.
7. When cool enough to handle, shred neck meat, remove gristle from gizzard, and dice the heart and gizzard.
8. Refrigerate the giblets and broth until ready to use (can be done a day ahead).
9. While turkey roasts, gently reheat the reserved broth in a saucepan over low heat.
10. In a large heavy-bottomed saucepan, melt butter over medium-low heat.
11. Whisk in flour vigorously, creating a roux. Cook, stirring constantly, until nutty brown and fragrant, about 10-15 minutes.
12. Vigorously whisk in 3 cups of the hot reserved broth into the roux, ensuring no lumps remain.
13. Bring to a boil, then reduce heat and simmer until the gravy is thickened, about 15-20 minutes.
14. Set aside until the turkey is ready.
15. Once the turkey is resting, spoon out excess fat from the roasting pan, leaving caramelized bits.
16. Place roasting pan over two burners on medium-high heat. Add gravy to the pan.
17. Add white wine to the roasting pan, scraping up any browned bits with a wooden spoon. Boil until reduced by half, about 5 minutes.
18. Add the remaining 1 cup of reserved broth and strain the pan juices into the gravy, pressing on the vegetables to extract all the juices.
19. Stir in the prepared giblets.
20. Bring to a boil and adjust seasonings (salt and pepper) to taste.
21. Serve immediately with your carved turkey.