The technique: Whole-animal eating is trendy, but using all parts of the bird is nothing new when it comes to gravy. Giblets (the heart, liver, gizzard, and neck) really deepen a gravy's flavor. We recommend using only the neck, heart, and gizzard to make the gravy. The flavor of the liver can overwhelm the rest of the ingredients.
The payoff: You haven't wasted a thing, and youve added an earthy dimension to your gravy.
Recipe information
Total Time
35 minutes
Yield
Makes about 5 1/2 cups
Ingredients
Special Equipment
Preparation
Step 1
Scrape reserved pan juices and any browned bits from turkey roasting pan into 8-cup measuring cup. Spoon off fat from surface and reserve 1/2 cup (or supplement with butter). Add enough Ultimate Turkey Stock to juices to measure 51/2 cups total. Pull meat from turkey neck. Chop neck meat, heart, and gizzard and reserve.
Step 2
Place roasting pan over 2 burners. Add 1/2 cup reserved fat; heat over medium heat. Add onion. Sauté until soft, about 5 minutes. Whisk in flour. Cook until flour browns, about 3 minutes. Whisk in stock mixture, then wine. Boil until gravy thickens and coats spoon, scraping up any browned bits, 3 to 4 minutes. Mix in oregano, lemon juice, and giblets. Season with salt and pepper.
