Turkey Giblet Gravy

Instructions

Step 1: Prepare the Giblets & Stock

(Remove the giblets and neck from your raw turkey)

1. In a large saucepan, combine the turkey neck, gizzard, heart, onion, celery, herbs, and the 6 cups of water (or bone broth). Add 1 teaspoon of sea salt and ½ teaspoon of pepper.

2. Bring to a boil, then reduce the heat to a low simmer. Cook for 1 hour, skimming off any foam.

3. Add the turkey liver and continue to simmer for an additional 30 minutes.

4. Remove the giblets and neck. Strain the liquid. This is your rich Giblet Stock. You should have about 3 to 3½ cups of stock.

5. Finely chop the heart, gizzard, and liver meat. Discard the neck bone and any tough membranes.

Step 2: Make the Gravy

1. Carefully skim ½ cup of fat from the turkey drippings (or use ghee). Reserve the remaining liquid portion of the drippings.

2. In a medium saucepan, warm the turkey fat (or ghee) over medium heat.  

3. Whisk in the Einkorn Flour and cook for 1 to 2 minutes, stirring constantly (this is your roux).  

4. Measure out 3 ½ cups total liquid. Use the liquid portion of your turkey drippings first, then add the Giblet Stock to make up the rest.

5. Slowly pour in the 3 ½ cups of liquid while continuously whisking to prevent lumps.

6. Heat to a boil, whisking constantly until the gravy thickens and becomes bubbly.  

7. Stir in the chopped giblets.

8. Taste and add extra sea salt and pepper as needed. Serve hot!

Notes

A note on flour: We use einkorn flour for this recipe, which results in a smooth, rich gravy.

*No Drippings? No Problem!

*If you find yourself short on pan drippings after roasting your turkey, you can easily use your homemade Giblet Stock to make up the full 3 ½ cups of liquid for the gravy. Your gravy will still have a wonderful, deep turkey flavor!