Giblet Pan Gravy

Name: Giblet Pan Gravy
Yield: Serves 10 to 12 (Makes about 4 cups)
Cuisine: US & Canada
Ingredients: 1 tablespoon, vegetable oil; , reserved turkey giblets, neck, and tailpiece; 1 , onion, unpeeled and chopped; 6 cups, turkey stock or chicken stock, or 4 cups canned low-sodium chicken broth plus 2 cups water; 2 sprigs, fresh thyme; 8 , parsley stems; 3 tablespoons, unsalted butter; 1/4 cup, unbleached all-purpose flour; 1 cup, dry white wine

2 comments

Appears in Cook's Illustrated November/December 2000

You can start this gravy well ahead of time.

SERVES10 to 12 (Makes about 4 cups)

TIME2½ hours

WHY THIS RECIPE WORKS

We developed our giblet pan gravy to eliminate the rush to make gravy once the turkey emerges from the oven. The giblets and broth are cooked while the turkey is brining. The gravy is thickened while the bird is roasting. Finally, the pan d...

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