Turkey Gravy Using Giblets
This recipe allows you to make a delicious gravy using the turkey giblets while the turkey is roasting. The combination of flavors from the giblets, onion, and carrot creates a rich and savory gravy that pairs perfectly with your roast turkey. It's a simple way to enhance your holiday meal and impress your guests with homemade goodness.
— Constant Cookbook
Ingredients
- Giblets from the turkey (no liver or kidney)
- 1 onion, peeled
- 1 large carrot, scrubbed and cut into four pieces
- 1 tsp salt
- 2 tbsp flour
- 100ml Madeira, or sweet or medium sherry
Instructions
- While the turkey is roasting, put the giblets, onion, carrot and salt in a large pan, and cover with one litre of cold water. Bring gently to the boil, then turn down to simmer with a lid half on for one hour.
- While the turkey is resting, before carving, finish off the gravy. Remove all but a few spoonfuls of the juices from the 7 roasting tin into a bowl and skim off any fat. Add the flour to the tin and stir well.
- Add the Madeira and cook for one minute, then strain the hot giblet stock into the tin followed by the skimmed juices from roasting the turkey and stir well. Cook for another minute. Strain into a heated sauce boat.
Yield
Serves 6
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