Perfect Giblet Gravy

1. 1

   After turkey is removed from the roasting pan, pour drippings into a bowl, leaving most of the brown particles in the pan.

2. 2

   Let fat rise to top of drippings.

3. 3

   With a metal spoon, skim off 1/4 cup of the fat and pour it into a large saucepot.

4. 4

   Skim off the remaining fat and discard.

5. 5

   Pour 3 cups of the broth and the skimmed pan drippings into the roasting pan; place over moderate heat and stir to incorporate brown particles from bottom.

6. 6

   Measure liquid and, if necessary, add enough giblet broth or water to make 4 cups liquid.

7. 7

   Heat the turkey fat in the saucepot over moderate low heat; gradually stir in flour.

8. 8

   Cook 1 to 2 minutes, stirring constantly with a wooden spoon.

9. 9

   Gradually stir in the 4 cups liquid.

10. 10

    Stir over moderate heat until thickened and smooth.

11. 11

    Add salt and pepper, if needed.

12. 12

    Add diced giblets and neck meat and simmer 5 minutes more.

* Per serving · 4 servings · Values may vary.

No additional tips available.