This gravy gets deep flavor from adding the turkey backbone to the stock along with the neck and giblets. Make the stock and strain it while the turkey roasts.
Giblet Gravy for a Spatchcocked Turkey
Introduction
- Cooking time
- 15 mins
- Preparation time
- 60 mins
- Portions
- 1
- Partner
Ingredients
- 3 tablespoons vegetable oil
- Turkey backbone, neck, tail, gizzard, and heart
- 1 yellow onion, root end trimmed but peel left intact, quartered
- 1 large carrot, scrubbed but not peeled, cut into 2-inch chunks
- 1 large rib celery including leafy tops, trimmed and cut into 2-inch lengths
- 2 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 bay leaf
- 6 black peppercorns
- 2 cups canned low-sodium chicken broth
- 5 cups cold water
- 1/4 cup instant flour such as Wondra or Shake & Blend
- Kosher or sea salt
- Freshly ground pepper
Steps
-
Begin the gravy by first making a turkey stock. In a large saucepan, heat the oil over medium heat. Add the turkey parts and sauté until browned on all sides, 5 to 7 minutes. Add the onion, carrot, celery, thyme, parsley, bay leaf, peppercorns, chicken broth, and water to the pan. Bring to a boil over medium-high heat, then reduce the heat to low. Skim any brown foam that rises to the top. Simmer the stock until it reduces by half, about 1 hour. Pour the stock through a fine-mesh strainer set over a bowl or 4-cup glass measure. Set aside the neck, back, gizzard, and heart until cool enough to handle. Discard the rest of the solids. Set the stock aside, and when the fat rises to the top, skim it off. Shred the meat from the neck and back and set aside. Finely dice the gizzard and heart and set aside.
-
Meanwhile, in a small bowl or measuring cup, whisk together the flour and 1/2 cup of the strained turkey stock until the flour is dissolved.
-
Stir the reserved defatted juices from the roasting pan into the turkey stock. Measure 3 cups of the stock and pour it into a medium saucepan. Bring to a simmer over medium-high heat. Whisk in the flour mixture and simmer until the gravy thickens, about 5 minutes. Add the reserved gizzard and heart along with a portion of the shredded meat, just enough to enrich the gravy. Taste and adjust the seasoning with salt and pepper. Transfer to a warmed gravy boat or bowl and serve immediately.
Makes about 3 1/2 cups.
From The New Thanksgiving Table. Published by Chronicle Books. Copyright © 2009 by Diane Morgan. All rights reserved. Reprinted by permission of Chronicle Books.
