Orange County (Nc That Is) Turkey Giblet Gravy |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 12 |
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The crowning touch for creamy Thanksgiving mashed taters & crispy-edged dressing! Long simmer until the neck & hock fall apart helps perfume the air as the turkey cooks. Getting the extra gizzards used to be a trip to the local supermarket - upon returning to NC I've learned to go to Whole Foods where many folks eschew the giblets when picking up their free range turkeys. I get them cheap & freeze extra for deeper in the winter pates & gravies! *Start this the night before Thanksgiving so the giblets can cool before making gravy - goal is to complete gravy while bird is resting before being carved*** Ingredients:
2 lbs turkey giblets (heart, gizzards, liver, neck) |
1 smoked ham hock |
1 quart water |
2 teaspoons kosher salt |
2 onions, medium unpeeled |
8 cloves |
1/2 teaspoon ground nutmeg |
2 celery ribs, rinsed but whole |
1 carrot, split lengthwise |
1/2 cup all-purpose flour (not self-rising) |
2 cups pan drippings from turkey (at least 1/2 cup turkey grease or butter) |
1 teaspoon fresh coarse ground black pepper |
Directions:
1. Stud the UNPEELED onions with cloves.
2. Rinse giblets & put in crockpot with ham hock, onions, carrot, celery, nutmeg, salt & water.
3. Cook overnight (10hours) on low.
4. Once cool, pick the tender but stringy meat from the neckbones & ham hock. Finely chop the livers, heart & gizzards. SAVE THE COOKING BROTH! Discard vegies, they are done.
5. Combine the neck meat, ham hock meat & chopped gizzards. Refrigerate.
6. In a separate container refrigerate broth until ready to complete the gravy.
7. Don't worry if broth has jellied in the fridge, simply scoop out 1/2 cup increments to make gravy.
8. Once turkey is done & pulled from oven, pull 1/2 cup turkey grease from pan (I use a fat separator to get turkey grease & pan juices) & put in large skillet.
9. On medium heat, add 1/2 cup of flour & stir constantly until a nice peanut buttery brown roux develops. Don't walk away & burn it because this will make a bitter gravy.
10. Add broth - initally 2 cups, preferably separated drippings from roasting pan, then 1/2 cup of broth at a time & simmer over medium heat until thickend to desired consistency.
11. Add giblets & heat through.
12. Season to taste with coarse ground black pepper & additional salt if desired. Place in warmed gravy boat & serve steaming hot alongside turkey, taters & stuffing. Enjoy! Happy Thanksgiving!
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