- Giblets and neck saved from turkey
- Drippings, from roasted turkey
- ½ cup flour
- 4 cups low sodium chicken or turkey broth, plus more if necessary
- Kosher salt and freshly ground pepper
Cover giblets and neck with 2 inches water in a small saucepan. Bring to a gentle boil over medium heat, then reduce heat to low and simmer 1 hour to cook meat and make broth.
Remove cooked giblets and neck from broth (don’t worry—they’re supposed to look really grody) and set them aside. Keep giblet broth in saucepan for later.
When you’re ready to make gravy, pour all drippings from turkey roasting pan into a pitcher or bowl. Set roasting pan back onto stove.
Let drippings sit and separate naturally, then ladle fat into a separate bowl. (Clear fat will be on top, while cloudy drippings will settle at bottom.)
Turn heat to medium and add about 1 cup fat back into roasting pan. Sprinkle flour all over fat and immediately begin whisking to make a paste. Add more flour or fat as needed to create right consistency: You want stirrable paste that’s not overly greasy. If it looks a little greasy, whisk in a little more flour.
Once paste is right consistency, whisk slowly for a few minutes, allowing it to cook to a deep, golden-brown color. Pour in chicken or turkey broth, along with 1 cup drippings (stuff that separated from fat), whisking constantly. Then let gravy cook and thicken, whisking constantly, 5 to 8 minutes.
Use your fingers to remove as much meat from neck as you can. Chop giblets into fine pieces. If you like a really chunky gravy, add all giblets; add less if you like a smooth gravy. If gravy seems too thick add a little reserved giblet broth.
Finally, season with a little salt and plenty of pepper.
Makes 6 cups. Per 1/4 cup: 100 calories, 3g carbs, 2g protein, 9g fat, 15mg cholesterol, 270mg sodium, 0g fiber
About the Author
Find this recipe and more festive ideas in The Pioneer Woman Cooks: A Year of Holidays ($30; Harper Collins).