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    Turkey Giblet Gravy

    3 hrs to make, makes 2 3/4 cups

    Ingredients

    Meat

    • 1 Turkey backbone
    • 1 Turkey neck

    Produce

    • 1 Bay leaf
    • 1 Carrot, medium
    • 1 stalk Celery
    • 1 Onion, small
    • 1 sprig Rosemary, fresh
    • 1 tsp Rosemary, fresh
    • 1 tsp Sage, fresh
    • 2 sprigs Thyme, fresh
    • 1/2 tsp Thyme, fresh

    Baking & Spices

    • 1 tbsp All-purpose flour
    • 1/4 tsp Black pepper, freshly ground
    • 1 1/4 tsp Kosher salt
    • 1 tsp Peppercorns, whole black
    • 1 tbsp Potato starch

    Oils & Vinegars

    • 1 tbsp Canola oil

    Liquids

    • 6 cups Water

    Other

    • 1 set Giblets, reserved from turkey

    Picture of Turkey Giblet Gravy Recipe

    3y
    3y Saved to Recipes

    9 comments

    • Rachel

      The most awesome Turkey Giblet Gravy Recipe. For three of the cups of water in the stock, substitute vegetable stock.

    • Carolyn Livingston

      Turkey Giblet Gravy Recipe. Wonderful flavor. Definitely worth the time and effort! I substituted sea salt measure for measure for the kosher salt. If I substitute next time, I will reduce by half or so. Still delicious. Also substituted cornstarch for the potato starch.

    • Christy Compton Hall

      alton brown's turkey giblet gravy (terrible picture - delicious gravy!)... didn't add the giblet bits

    • Kerin Garrett

      Turkey Giblet Gravy Recipe (but I'm using Sausage cuz someone in my family does NOT like giblets!)

    • Sarah Conkwright

      Turkey Giblet Gravy Recipe (we're frying the turkey so we won't have drippings)

    • Nicole L

      Alton Brown's Turkey Giblet Gravy. Trying for the first time, TGiving, 2013.

    • Jennifer Krall

      Turkey Giblet Gravy Recipe : Alton Brown : Recipes : Food Network

    • Laura Davis

      Alton Brown's Turkey Giblet Gravy Recipe from Good Eats

    • Tracy Russell

      Alton Brown Turkey Giblet Gravy Recipe

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    Alton Brown's Turkey Giblet Gravy - TGiving 2013, used the recipe for Giblet stock (no giblets in our breast, but used the backbone and turkey necks by the lb) to make the broth, then made the Splendid Table quick turkey gravy (I wanted to use a roux). Best broth I've ever made!

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