Turkey Giblet Gravy

IMG_1707So your bird is in the oven, roasting away, and you’re left with a vacuum sealed bag of poultry body parts – what are you going to do with these?  Make a great stock for your gravy, of course.  First of all you have to establish whether or not you want to include the liver.  I don’t like the flavour of liver, and I know I’m not alone.  To be honest, I don’t like offal of any kind, but the flavour of the liver can really dominate a giblet stock so if you’re not partial, you’ll need to identify it and pull it out.  Apparently it makes a good pate, if you’re into that kind of thing.  Personally I’d give it to the dog or cat as their christmas dinner!

To make approx 1 litre of gravy:-

  • Rinse off the giblets under cold running water
  • Add to a pan, along with 1 litre of cold water, a roughly chopped onion, carrot, and a stick of celery
  • Season with half a teaspoon of black peppercorns, a generous pinch of sea salt, a bay leaf and some dried (or fresh) sage
  • Gradually bring up to the boil and leave to simmer gently, covered for 45 minutes to 1 hour
  • Skim off any ‘scum’ that floats to the surface, and strain the stock into a jug. Discard the solids
  • Allow to stand for a while – any excess fat should rise to the surface.  This can be removed with a spoon
  • You can make your gravy in a pan, but it’s best to make it in the roasting tin after the bird has been removed – this will pick up any extra turkey goodness and incorporate it into the gravy
  • Sprinkle a tablespoon of flour into the roasting tin and mix in with well with a spoon or whisk to proven lumps.  Gently heat the tin on the hob to start to cook the flour out, string all the time
  • At this point you can choose to add a little ‘something extra’ to enriched the gravy, such as a glass of marsala, cream sherry or port – entirely optional!
  • Gradually add the stock and continue to stir.  Bring to the boil – the gravy should begin to thicken
  • Pour in any reserved juices from the turkey and season well with salt to taste
  • There may be a few lumps (hopefully not from the flour if you were careful with the stirring) – you can choose to sieve the gravy at this stage, or just serve it as it is

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