The roasty pan drippings from that holiday turkey make THE most scrumptious gravy. And don’t forget about those giblets—we’re all about using every delicious part of the bird.
- Makes about 3 cups
- Total time 10 minutes (plus turkey roasting time)
- Roasted turkey neck and pan drippings from Herb-Roasted Turkey
- 2 to 3 cups chicken broth
- ¼ cup all-purpose flour
- Salt and freshly ground pepper
- Rinse the giblets from the turkey and place in a medium saucepan. Cover with water. Bring the mixture to a boil and simmer for 30 minutes or until the giblets are very tender. Remove the giblets from the broth and chop. Strain the broth through a fine wire-mesh strainer into a measuring cup and set aside.
- Remove the meat from the roasted turkey neck and combine with the chopped giblets. De-grease the pan drippings.
- Add enough chicken broth to the reserved giblet broth to equal 4 cups. Place the roasting pan with the pan drippings over medium heat. Whisk the flour into the drippings until smooth. Slowly pour in the broth and whisk until smooth. Bring to a simmer, continuing to whisk until the gravy is thickened. Add the reserved giblets and turkey meat, and season with salt and pepper to taste.
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