Ingredients

The following ingredients have 12 Servings
  • For the giblet stock:
  • 2 cups water
  • 2 cups turkey or chicken stock
  • 1 onion, quartered
  • 2 stalks celery, roughly chopped
  • 1 carrot, roughly chopped
  • 1 bay leaf
  • A handful of peppercorns
  • Turkey neck and giblets
  • For the gravy:
  • 6 tablespoons turkey fat or butter
  • 6 tablespoons all-purpose flour
  • 3-4 cups turkey broth
  • 1 cup turkey pan drippings
  • Kosher salt and freshly ground black pepper

Instruction

  • To a large saucepan, add the 2 cups of water, 2 cups of stock, onion, celery, carrots, bay leaves, peppercorns, and giblets. Bring to a boil, reduce heat to low, and let simmer for 1 hour. Strain stock and remove solids, saving both the strained liquid and neck meat for the gravy. Chop neck meat and set aside.
  • Melt turkey fat or butter in a sauce pan over medium heat. Add flour and stir quickly to combine. Continue cooking and stirring until golden brown and nutty, about 2 minutes.
  • Slowly pour in pan drippings, stirring constantly. Add broth, 1 cup at a time, until desired thickness is reached.
  • Boil to thicken slightly, stir in chopped giblet meat and season to taste with salt and pepper. Enjoy!