This. Is. The Best. Gravy. Rich, luscious, delicious. We have so many good things to say about this recipe from Cook’s Illustrated. This is the first time we’ve used a mire poix (chopped carrots, onions and celery) and giblets to help form the gravy’s base. What a great way to add so much depth and flavor. And this was especially important because we grilled the turkey this year, so we didn’t have access to the pan drippings.
Cook Down the Neck and Giblets Heat oil in a dutch oven over medium-high heat until shimmering. Add the turkey neck and giblets; cook, stirring occasionally, until browned, about 5 minutes. Add 1/2 pound of chopped onions and cook, stirring occasionally, until softened, about 3 minutes. Reduce heat to low; cover and cook, stirring occasionally, until the turkey parts and onions release their juices, about 20 minutes.
Make it Brothy Add 8 cups chicken broth; increase the heat to high and bring to a boil. Reduce heat to low and simmer, covered, skimming any foam that rises to surface, until the broth is rich and flavorful, about 30 minutes. Strain broth into a large bowl (you should have about 8 cups). Toss the neck and giblets, and keep the broth. (Broth can be refrigerated for up to 2 days.)
Make the Mire Poix Pulse 2 cups peeled, coarsely chopped carrots in a food processor until broken into rough 1/4-inch pieces, about 5 pulses. Add 2 cups coarsely chopped celery and 1/2 pound coarsely chopped onions; pulse until all vegetables are broken into 1/8-inch pieces, about 5 pulses.
Cook it Down Melt butter in the now-empty Dutch oven over medium-high heat. Add the pulsed vegetables and cook, stirring frequently, until softened and well browned, about 10 minutes. Reduce heat to medium; stir in 6 T flour and cook, stirring constantly, until thoroughly browned and fragrant, 5 to 7 minutes. Whisking constantly, gradually add reserved broth; bring to a boil, skimming off any foam that forms on the surface. Reduce heat to medium-low and add 2 bay leaves, 1/2 tsp dried thyme, and 10 whole black peppercorns; simmer, stirring occasionally, until thickened and reduced to 6 cups, 30 to 35 minutes.
Strain gravy through a fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Stir in diced giblets, if using. Season with salt and pepper to taste.
Browse all of our Thanksgiving recipes (from years past and present) here.
- 1 T vegetable oil
- Turkey neck and giblets
- 1 pound onions, chopped coarse (divided into two parts)
- 8 cups low-sodium chicken broth
- 2 cups carrots, peeled and chopped coarse
- 2 cups celery ribs, chopped coarse
- 6 T butter
- 1/2 cup all-purpose flour
- 2 bay leaves
- 1/2 tsp dried thyme
- 10 whole black peppercorns
- Salt and pepper
- The Science of Thanksgiving Dinner (pbs.org)
- Brussels Sprouts, Bacon & Caramelized Onion Sliders (seattlefoodshed.wordpress.com)
- Classic Roast Turkey on the Grill (seattlefoodshed.wordpress.com)
- Risotto with Roasted Butternut Squash, Pancetta and Mushrooms (emmaeats.com)
- Chicken with Herbed Dumplings – A Fall Feast (seattlefoodshed.wordpress.com)