Turkey Giblet Gravy
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
33
Sourness
37
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 cup
All-Purpose FlourDirections:
1
Pour pan juices into a 1-quart glass measure (do not clean roasting pan), then skim off fat and reserve fat and juices separately
2
(If using a fat separator, pour pan juices into separator and let stand until fat rises to top, 1 to 2 minutes
3
Carefully pour pan juices from separator into 1-quart glass measure and reserve fat left in separator
4
) If there is less than 1/4 cup reserved fat, add melted butter
5
Straddle roasting pan across 2 burners
6
Add 1 cup giblet stock to pan and deglaze pan by boiling over high heat, scraping up brown bits, about 1 minute
7
Add to glass measure with remaining 3 cups giblet stock
8
Whisk together reserved fat and flour in a 2-quart heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes
9
Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, then whisk in any turkey juices accumulated on platter and finely chopped giblets, if using
10
Simmer sauce, whisking occasionally, 10 minutes
11
Season with salt and pepper
12
Pour pan juices into a 1-quart glass measure (do not clean roasting pan), then skim off fat and reserve fat and juices separately
13
(If using a fat separator, pour pan juices into separator and let stand until fat rises to top, 1 to 2 minutes
14
Carefully pour pan juices from separator into 1-quart glass measure and reserve fat left in separator
15
) If there is less than 1/4 cup reserved fat, add melted butter
16
Straddle roasting pan across 2 burners
17
Add 1 cup giblet stock to pan and deglaze pan by boiling over high heat, scraping up brown bits, about 1 minute
18
Add to glass measure with remaining 3 cups giblet stock
19
Whisk together reserved fat and flour in a 2-quart heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes
20
Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, then whisk in any turkey juices accumulated on platter and finely chopped giblets, if using
21
Simmer sauce, whisking occasionally, 10 minutes
22
Season with salt and pepper