Day Ahead Giblet Pan Gravy

By Andy Anderson !
@ThePretentiousWichitaChef

We all know the amount of work we put into Thanksgiving… Everything from guest lists to food items are thought over and lovingly prepared. One of the stars of an excellent Thanksgiving is excellent pan gravy.

To minimize the stress, we’re going to work through half of the recipe, the day before, and then finish it up on Thanksgiving while the turkey is resting.

Well, what do you say… Let’s make some day-ahead pan gravy.

Rating:

★★★★★ 1 vote

Comments:

16 Comments

Serves:

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 Tbsp: oil, peanut, canola, or grapeseed
: turkey neck, heart, and gizzard
1 medium: onion, chopped
6 c: chicken broth
3 c: filtered water
3 sprig(s): fresh thyme
10: parsley, stems
6 Tbsp: sweet butter, unsalted
1/4 c: flour, all purpose
1 c: white wine, dry
: salt, and ground black pepper, to taste

How to Make Day Ahead Giblet Pan Gravy

Step-by-Step

1Chef's Note: This is an excellent tasting gravy; however, if you use a brine for your turkey, then there are two things to remember. Don't add any salt to the gravy, and use a low-sodium chicken stock.
The pan drippings from a brined turkey will contain extra salt from the brining process... so, you probably will not need additional salt.
2Heat the oil in a saucepan over medium-high heat until it begins to shimmer.
3Add the turkey neck, heart, and gizzard and cook, stirring, until browned, about 8 minutes.
4Add the onion and cook, stirring, until softened, about 6 minutes.
5Reduce heat to low; cover the pan, and continue cooking, stirring occasionally, until turkey parts and onion release their juices, about 20 minutes.
6Add chicken broth, water, and the herbs; increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, skimming any scum that rises to surface, until broth is rich and flavorful, about 30 minutes.
7Strain the broth, into a bowl... the amount you have should be around 8 cups.
8Reserve the heart and gizzard; however, you can discard the neck.

Dice the heart and gizzard, and reserve, separate from the gravy, until Thanksgiving Day.
9Heat the butter in large heavy-bottomed saucepan over medium-low heat; when foam subsides, whisk in flour. Cook, stirring constantly, until nutty brown and fragrant, about 10 minutes
10Whisk in the cooked broth, plus the wine, and then increase to medium-high and bring to boil.
11Immediately, reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavorful, about 30 minutes.

Add a bit of salt, and pepper, but remember to omit the salt, if you brined the turkey.
12THE BIG EVENT
13Remove the bowl from the refrigerator, just before the turkey comes out of the oven, place into a pot, and warm, but don’t boil the liquid.
14Remove the drippings from the pan, and de-fat.
15Add the pan drippings to the gravy mixture you made yesterday, stir in the reserved giblets, and then bring to a simmer, about 5 minutes.

Season to taste.
16Serve with turkey… Enjoy.