Ingredients:

  • 1 set turkey giblets (neck, heart, gizzard, liver)
  • 1 small yellow onion, peeled and halved
  • 1 stalk celery
  • 1 bay leaf
  • 5 cups chicken or turkey stock
  • 4 whole black peppercorns
  • 0.5 cup turkey drippings
  • 0.5 cup all-purpose flour
  • 0.25 cup dry white wine
  • 1 tsp fresh thyme, chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Pat the turkey neck, heart, and gizzard dry. In a saucepan over medium-high heat, sear the pieces in a teaspoon of oil until deeply browned on all sides (about 8 minutes).
  2. Add the halved onion, celery, bay leaf, and peppercorns to the pot. Pour in the stock and bring to a boil.
  3. Reduce heat and simmer for 30 minutes. Add the liver during the final 5 minutes of simmering. Strain the stock into a clean bowl and reserve. Optionally, finely mince the neck meat and heart to stir back into the finished gravy.
  4. In a heavy-bottomed skillet or saucier, melt the turkey drippings (or butter). Gradually whisk in the flour to create a roux.
  5. Cook the roux over medium-low heat for 5-7 minutes, stirring constantly, until it reaches a peanut butter color and smells nutty.
  6. Slowly ladle the warm giblet stock into the roux, whisking vigorously after each addition to ensure a smooth, emulsified texture. Simmer until thickened, then stir in thyme, minced meat, and season with salt and pepper.