Classic Gravy
Ingredients
- Giblets, neck, and liver from a 10- to 30-pound turkey
- 2 onions (about 12 oz. total), peeled and quartered ⓘ
- 2 carrots (about 8 oz. total), peeled and cut into 1-inch chunks ⓘ
- 3/4 cup sliced celery ⓘ
- About 2 quarts fat-skimmed chicken broth ⓘ
- 1/2 teaspoon pepper ⓘ
- Classic roast turkey or ⓘ
- Rosemary-lemon turkey ⓘ
- 1/2 cup cornstarch ⓘ
- Salt ⓘ
Instructions
- Rinse giblets and neck; chill liver airtight to add later, or save for other uses. In a 5- to 6-quart pan, combine giblets, neck, onions, carrots, celery, and 1 cup water. Cover and bring to a boil over high heat, then reduce heat and simmer for 15 minutes. Uncover; stir often over high heat until liquid is evaporated and giblets and vegetables are browned and begin to stick to pan, 15 to 20 minutes longer.
- Add 1 quart broth and the pepper to pan; stir to scrape browned bits free. Cover, reduce heat, and simmer, stirring occasionally, until gizzard is tender when pierced, 1 to 1 1/2 hours. If desired, add liver and cook 10 minutes longer.
- Pour mixture through a fine strainer into a bowl. If desired, reserve neck, giblets, and liver for gravy; pull meat off neck and finely chop neck meat, giblets, and liver. Discard bones and vegetables. Measure turkey stock; if necessary, add more chicken broth to make 1 quart.
- In the unwashed 5- to 6-quart pan, combine the 1 quart turkey stock and chopped neck meat, giblets, and liver, if using.
- When turkey is done, remove the rack and the bird from roasting pan. Skim off and discard fat from pan juices. Add 2 more cups chicken broth to roasting pan and stir over low heat to scrape browned bits free. Pour mixture, through a fine strainer if desired, into turkey stock and bring to a boil over high heat.
- In a small bowl, blend cornstarch with 1/2 cup water until smooth. Add to stock mixture and whisk until boiling, 3 to 5 minutes. Add salt to taste.
- You can prepare through step 4 up to 1 day ahead; cover and chill. After turkey is done, continue with step 5.
Nutrition & Diet Analysis (per serving)
378
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).