Herbed Pan Gravy
The giblets and neck from a turkey make a great flavorful stock that helps ensure a rich, tasty gravy, but you may substitute more chicken broth if you prefer.
- Giblets and neck from turkey
- 6 cups water
- 2-3 cups reduced-sodium chicken broth, divided
- 1/4 cup all-purpose flour
- 3/4 cup deglazing liquid, such as white wine, vermouth or brandy
- 1 tablespoon minced fresh herbs, (optional)
- Salt, to taste
- Freshly ground pepper
Active 20 m | Ready In 1 h 20 m
- To make giblet stock: Place giblets (except liver), neck and water in a large saucepan. (Reserve the liver for another use or discard.) Bring to a boil over high heat. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain through a fine-mesh sieve.
- To make gravy: After removing the turkey from the roasting pan, pour any pan juices and fat into a large glass measuring cup and place in the freezer so the fat rises to the top, about 10 minutes. Skim the fat off with a spoon and discard. (Alternatively, pour the pan juices and fat into a fat separator then pour the defatted juices into a large measuring cup.) Add any accumulated juices from the resting turkey to the defatted pan juices; add the reserved giblet stock plus enough chicken broth so the combined liquids measure 5 cups total.
- Whisk 1/2 cup chicken broth and flour in a small bowl until smooth.
- Set the roasting pan over two burners on medium-high heat. Add deglazing liquid; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced, about 3 minutes. Add the 5 cups of liquid from Step 2. Increase the heat to high and return to a boil, whisking often and scraping up any remaining browned bits. Boil until reduced to 2¾ cups, 8 to 12 minutes. Whisk the reserved broth-and-flour mixture into the roasting pan. Boil, whisking constantly, for 2 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. Stir in herbs, if using. Taste and season with salt (if needed) and pepper.
Make Ahead Tip: Prepare through Step 1 and refrigerate for up to 4 hours.
Serving size: 3 tablespoons - Recipe makes 16 servings
Per serving: 32 calories; 2 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 1 g protein; 1 mcg folate; 2 mg cholesterol; 0 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 4 mg calcium; 0 mg iron; 109 mg sodium; 37 mg potassium
Carbohydrate Servings: 0
Exchanges: ½ fat