How do I make giblet gravy for smoked turkey?

Easy Giblet Gravy

Giblets and neck of chicken or turkey

2 tablespoons chicken or turkey fat

2 tablespoons flour

Salt and pepper

To prepare this Giblet Gravy Recipe, first place the giblets (liver, heart and gizzard) and the neck in a saucepan, and cover them with cold water. Simmer slowly and when tender remove meat from the neck, and chop fine with the giblets, saving the water in which they were cooked. Heat the fat on top of the stove and when it is hot, stir in the flour. Cook two minutes, then add one cup of the stock left from cooking the giblets, pouring it in gradually so as not to thin the gravy too much. If the gravy seems too thick, add a little hot water. Lastly, put in the chopped giblets, and season to taste with salt and pepper.

Giblet Gravy

INGREDIENTS

1 giblets from a turkey

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 cube chicken bouillon

1 stalk celery, halved

1/4 yellow onion

1 quart water

2 (14.5 ounce) cans chicken broth

4 hard-cooked eggs

2 tablespoons cornstarch

1/2 cup milk

DIRECTIONS

In a 2 quart saucepan, simmer the giblets, salt, pepper, bouillon, celery and onion in 1 quart of water for 40 to 50 minutes.

Discard celery, onion and gizzard. Chop liver and neck meat and return to pan. Add chicken broth or if you have a turkey, use drippings (about 1 1/2 cups and 1 can of chicken broth).

Chop eggs and add to broth. Mix cornstarch and milk together and slowly add to broth. Stir well until thickened. Reduce heat to low.

Easy Giblet Gravy

If your unable to find turkey trimmings, I would suggest a package of chicken hearts and gizzards, in Canada they are readily available in most Grocery stores where they sell the chicken parts, buy a package, take them home rinse them and then in a pot add the em along with an onion, cut in quarters, the peel is fine to left on, celery (I use the tops and the root end after washing it), 2 small carrots, a bayleaf and thyme sprigs or dried, salt and pepper ( just watch the salt as your going to be cooking this for 2-2 1/2 hours), chicken base is good to, and then cover it with water, bring to a boil and cook for the mentioned time, remember the stock from this is great for your fianl gravy, what I do while it is cooking is make a roux from oil and flour, lightly brown it, not dark, strain the liquid on it when finishing, whisking quickly, and chop the meat into small pieces and add, you can add a can of prepared turkey gravy for a flavour component, if you, like my family like a darker colour to the gravy, add a dash of soya sauce, it will add clour and bring the seasoning up, most people season there veg and potatos at the table so watch the seasoning in the gravy, but make sure it tastes good to you before serving.

I was chef in Hotels in Canada for 20 yrs and find this is a quick and easy way for a nice giblet gravy, we sold alot of hot turkey sandwiches through out the year and this just made them more flavourful.

You can buy the neck and other parts from the grocer store.

Fill a good sauce pan up with cold water, add salt, pepper, a touch of sage, an onion, celery and turkey parts.

Simmer of low/medium heat for about hour to hour and half.

Take a piece of cheese cloth or fine strainer and drain the liquid into a bowl. You can chop the turkey meat up and put in the liquid

Rinse the pan out and pour the liquid back into. Bring the liquid to a slow boil

Mix a cornstarch to water together and slowly add to the gravy.

Whisk while the gravy boils, will thicken as it cooks. Add more water cornstarch if needed.

Season to taste.

Buy some chicken or turkey giblets, and perhaps a neck or two and boil them with a little salt and garlic. Use two or three cups of water maxium.

Remove and allow to cool. Do not throw out the liquid.

Chop up the giblets and any neck meat you can pick off the bones.

Make a butter roux. Melt two or three tablespoons of butter in a sauce pan over low heat. Add two or three tablespoons of all purpose flour and stir until thoroughly incorporated.

Raise the temperature to medium heat and gradually add the liquid. Stir continuously until the mixture thickens.

Why does it have to be Thanksgiving to have turkey. If you want it buy a turkey and cook it. Or you can just buy Turkey breast, Leg or wings now. Depends what part of the turkey you like. If you don't want to meke dressing, open up a box of Stove Top Stuffing, make some mashed potatoes and make some gravy from the turkey drippings or open up a can of turkey gravy. You can have turkey anytime you want, and the house smells so good with the smell of turkey cooking. Plus I like the turkey sandwiches the day after, Yum!!!!! Now you've got me in the mood for turkey too. Drat I may have to get that turkey breast out of the freezer.

The easiest way I can think of is to remove all the 'extra parts' before the turkey is cooked (neck, etc). Boil in water on low till you get a nice rich broth. Remove the parts and chop up. You can also remove all the meat from the neck, just takes time. Thicken the broth with corn starch and add the pieces of meat. Season to taste.

just boil up the neck and innards,, I then peel the meat from the neck and throw the bones away,, clean up the fat and put in a food processor and blend till fine, add corn starch to thicken

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