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Thanksgiving: Turkey Giblet Gravy

Source of Recipe


From "Tom Fitzmorris's New Orleans Food"



List of Ingredients



• Turkey neck and wing tips
  
• Giblets (other than liver)
  
• 1 onion, cut up
  
• Stems from a bunch of parsley
  
• 1 small carrot, cut up
  
• ¼ tsp leaf thyme
  
• ¼ tsp marjoram
  
• ½ tsp black peppercorns
  
• 1 bay leaf
  
• Pan juices and drippings from turkey
  
• ¼ cup flour
  






Instructions



1. Bring two quarts of water to a boil and add the turkey necks, the giblets, onion, celery, parsley and carrot. Put the thyme, marjoram, peppercorns and bay leaf into an herb infuser or cheesecloth pouch and add to the pot. Keep at a low boil for 2 hours, or long enough to reduce the liquid by about half. Strain the stock and chill until the turkey's ready.
   
   
2. After removing the turkey from the roasting pan, pour the drippings into a gravy separator or small bowl and let stand to allow the fat to rise to the top. Meanwhile, add a little water to the pan and scrape up the browned bits on the inside bottom. Add this to the drippings. Remove all the fat you can from the drippings, but save about one-fourth of a cup of the fat. Use this with the flour to make a light roux in a separate pan.
   
   
3. Combine the stock, the defatted drippings, and the roux in a saucepan over low heat. Whisk as it comes to a boil to get a smooth texture. Add salt and pepper to taste, if needed.