About this recipe:Use turkey giblets, which typically include the neck, gizzard, heart and liver, to make a rich and delicious turkey gravy to accompany your showstopper roast turkey centrepiece. Ask your butcher for turkey giblets with your turkey, as supermarket turkeys often do not include the giblets.
15g butter, or more as needed
1 portion turkey giblets (neck, gizzard, heart and liver)
1/2 unpeeled yellow onion, rinsed
1.6L water, divided
225ml turkey drippings, or as much is produced
100g plain flour
salt and ground black pepper to taste
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Heat butter in a 3-litre saucepan over medium-high heat; cook and stir giblets and onion until browned, 5 to 10 minutes. Add 1.4 litres water to mixture and bring to the boil; reduce heat to medium-low, cover saucepan, and simmer until liquid is reduced by 1/3 and meat is tender, about 1 1/2 hours.
Strain stock through a fine-mesh sieve into a measuring cup to measure 1 litre. Add more water if needed to make a full 1 litre.
Place the turkey roasting tin with dripping and juices over 2 burners on low heat; add 200ml water and stir to release browned bits.
Pour contents of the tin into a small bowl and allow fat to rise to the top; skim off excess fat and transfer to a measuring jug. Fat should equal 180ml; add melted butter if needed to get to 180ml of fat.
Strain remaining juices from the roasting tin through a sieve into a measuring jug, adding more water to equal 500ml if needed. Combine the 500ml liquid and 1 litre stock in a bowl and cool.
Heat fat in a 3-litre saucepan over medium heat; whisk in flour until mixture is smooth and light brown, about 2 minutes. Gradually mix stock into the pan using a whisk until smooth; bring to the boil and cook at a full boil for 1 minute. Reduce heat to low and simmer, whisking often, until gravy is thickened about 15 minutes. Season gravy with salt and pepper.