About this recipe:Despite the time and effort this gravy takes, it is definitely worth the wait and will result in a rich and flavourful gravy ideal for special turkey roasts.
Makes: 20 servings
570g giblets and neck from turkey
160g chopped onion
120g chopped celery
1 pinch ground white pepper, or to taste
2 (26g) packets roast turkey gravy mix
1.2L chicken stock, or more as needed
410ml turkey drippings
30g quick mixing flour (see tip)
120ml milk (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:3hr › Ready in:3hr20min
Place the giblets and turkey neck into a large saucepan with onion, celery, white pepper, and turkey gravy mix. Pour the chicken stock over the mixture, bring to a simmer over medium-low heat, and simmer for 30 minutes. Remove the turkey liver and set aside. Allow the stock to simmer for 2 1/2 more hours. Stock should equal about 700ml; add more chicken stock if necessary. Remove the giblets and chop them if you want to put them back into the gravy. Chop the liver if desired. Strain the stock into a saucepan; discard bones and spent vegetables.
When the turkey is finished roasting, pour the drippings into a fat separator or bowl, and skim off the fat. In a bowl, whisk the quick-mixing flour with the pan drippings until smooth, then whisk the flour mixture into the stock. Bring the gravy mixture to a simmer over medium heat, whisking constantly, and add the chopped giblets, if desired.
Quick mixing flour
You can find quick mixing flour by searching online. However in a pinch dissolve 30g cornflour in a tablespoon or two of cold water then pour into the gravy.