The Insider's Guide to Giblets
Yes, giblets. They’re the little bonus bundles inside turkeys. Turns out those precious little parcels hold the key ingredient to the best tasting home-made stuffing and gravies. Delights that will fly off your holiday table.
As regenerative farmers we understand the true importance of eating whole animal. That’s why our turkeys come with giblets. If you’re new to giblets, don’t panic, we have simple recipe for you.
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total time:1hr 15 min
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cooking difficulty:Easy
Ingredients
Utensils
- Small saucepan
- Large saucepan
- Whisk
- Sharp knife
Instructions
In a small saucepan, heat 2 Tbsp vegetable oil over medium heat.
Add the turkey neck, heart, gizzard, onion, carrot, celery, thyme, parsley, peppercorns, and bay leaf.
Cover with water and simmer for 45–60 minutes until the neck is tender.
Once cooled slightly, remove all meat from the neck and chop it into small pieces along with the heart.
Discard bones and aromatics, but keep the cooking liquid to add flavor if desired.
When your turkey comes out of the oven, pour all the drippings from the roasting pan into a large bowl, including fat, juices, and browned bits of meat.
Let the drippings rest for a few minutes. The fat will rise to the top. Use a spoon to remove most of the fat, leaving the flavorful juices and bits of meat at the bottom.
Heat a large saucepan over medium-high heat.
Add 1 cup of the pan drippings and sprinkle in the flour.
Whisk slowly as the mixture begins to brown, forming a golden roux.
*For thinner gravy, add more broth or drippings.
*For thicker gravy, simmer a few extra minutes.
Gradually whisk in 4 cups of turkey broth plus 1 additional cup of drippings. Continue whisking to combine.
Simmer for 5–8 minutes, whisking constantly, until the gravy thickens. (Optional - Stir in the chopped giblet meat.)