Turkey gravy recipe | How to make delicious gravy for your turkey
Delicious turkey gravy recipe
- Turkey gravy made from scratch
Here is a recipe for a deliciously thick and flavorful turkey giblet gravy. Last Thanksgiving was my first time making turkey gravy for my family.
Since I had no idea how to do it and was a bit intimidated, I took to the internet as I often do when I am cooking a dish for the first time.
Lately, I have felt confident that I can cook practically any dish if I have a couple of recipes to refer to the first time I make it and then I can make a recipe my own. For the turkey giblet gravy recipe, the background information that I found for the recipe was at the following 3 websites:
1. The Paula Deen Food Network giblet gravy recipe at http://www.foodnetwork.com/recipes/paula-deen/giblet-gravy-recipe/index.html
2. The turkey giblet gravy recipe from Cooking...by the seat of my Pants at http://www.cookingbytheseatofmypants.com/recipes/turkey-giblet-gravy/
3. Giblet Gravy II at http://allrecipes.com/Recipe/giblet-gravy-ii/Detail.aspx
Turkey giblet gravy recipe
With the suggestions from the recipes above in hand, I took to the kitchen to try making my own turkey giblet recipe variation. I was very enthusiastic about the possibility if a great homemade taste without the need to use canned gravy.
I must say I was very pleased with the results. Please note that my gravy is very rich and thick not thin or very liquid.
You can enjoy a turkey giblet recipe like this anytime of the year but you might want to consider how often you prepare a whole turkey because you will be using the giblets from the whole bird. I have never purchased turkey giblets alone from a meat supplier (butcher, large chain supermarket, small grocery store, etc.) but it is always an option if you would like to consider it.
If like me, you would only plan to prepare this turkey giblet gravy when you are cooking a whole turkey, then how often do you cook one? Is it only at Thanksgiving time? Or perhaps you prepare turkey at least twice a year. I would say on average for the past few years that I cook a turkey approximately twice a year, for Thanksgiving and maybe New Year's Day.
In some families, however, turkeys are cooked quite often and not necessarily on a Holiday. With that, this awesome turkey gravy can be presented on the side along with cranberry sauce and other fixings for the whole turkey at meal time.
The turkey giblet gravy can even be used for turkey sandwiches made with the leftover turkey. This gravy is great on a turkey sandwich.
How often do you cook a whole turkey?
I really like to budget and keep costs low by using minimal cooking ingredients without compromising great taste and flavor.
For example, in this particular turkey giblet gravy recipe, only 5 spices and seasonings are used but there is enough to make this gravy so flavorful and scrumptious.
Here is my budget recipe for the delicious turkey giblet gravy:
- Using a fresh turkey or frozen turkey that has been completely thawed and gotten to room temperature, wash and season the turkey well, removing all the giblets from the innards. The giblets might be packaged or loose depending on the turkey you have purchased.
2. Put your whole turkey aside, placing it in a pan and refrigerating it. You will be working with just the giblets. That is the neck, heart, kidney, liver and gizzard.
Personally, I usually find the idea of eating the giblets very unappetizing but it is necessary for this great tasting gravy and you won't regret using the giblets.
3. Rinse the giblets well with water too and drain.
4. Place the giblets in a shallow pot or sauce pan on medium heat with 1 cup of water. You will be adding several seasonings to the pan while stirring continuously.
5. While the giblets are cooking, add the following:
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 teaspoon of parsley
- 1 teaspoon of paprika
- 1/2 teaspoon of crushed red pepper flakes
6. When the giblets are thoroughly cooked and very tender (approx. 25 minutes), remove from heat and allow to cool
7. Once cool, cut all the giblets very finely, this includes cutting whatever meat you can easily remove from the neck bone. Replace all finely chopped meat (no bones) to the pan with the same drippings in which the giblets just cooked.
8. To the pan, add 4 tablespoons of all purpose white flour and stir well. Turn the heat back on to low and allow the gravy to simmer for 5 minutes. Turn heat off and stir the gravy again. Allow to cool, serve and enjoy!