Recipe: Giblet Broth and Basic Turkey Gravy

GIBLET BROTH AND BASIC TURKEY GRAVY

FOR THE GIBLET BROTH:
1 package neck, heart, gizzard from turkey giblets
1 medium carrot, thickly sliced
1 medium onion, thickly sliced
1 medium celery rib, thickly sliced
1/2 teaspoon salt
Cold water

FOR THE TURKEY GRAVY:
3 tablespoons fat from oven-roasted turkey drippings
3 tablespoons all-purpose flour
1/2 teaspoon salt
Water
To taste freshly ground pepper

TO MAKE THE GIBLET BROTH:
In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables and 1/2 teaspoon salt in enough cold water to cover. Heat to boiling. Reduce heat to low; cover and simmer 60 minutes, skimming any foam from the top.

Strain broth into a large bowl; cover and reserve broth in the refrigerator.

TO MAKE THE TURKEY GRAVY:
Remove cooked turkey and roasting rack from the roasting pan. Strain poultry drippings through a sieve into a 4-cup measuring cup.

Add 1 cup Giblet Broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the cup with drippings. Let the mixture stand a few minutes, until the fat rises to the top.

Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and 1/2 teaspoon salt into the heated fat and continue to cook and stir until the flour turns golden brown.

Meanwhile, skim and discard any fat remaining on top of the poultry drippings. Add remaining Giblet Broth and enough water to the poultry drippings to equal 3 1/2 cups. Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy simmers and is slightly thick. Season to taste.

Makes 14 servings at 1/4 cup per portion
Source: The National Turkey Federation