Turkey giblet gravy recipe?

Answer 1

Roast the giblets with chunks of carrot, cellery and onion until brown. Simmer this with plenty of water (at least 1ltr), and add a few whole peppercorns and a bayleaf, for about an hour or so . Pass through a seive and reduce until its dark brown. You may need to thicken wih a roux and season to taste.

Answer 2

Rinse and cook the giblets covered in about 1qt of water for about 30-40 minutes, with a couple pieces of celery about 2" long, and about 1/2 of a carrot in chunks or sliced in coins, a bit of chunked onion salt and pepper. This adds to the flavor of the broth you are making and going to use for the stock in the gravy.When done remove the giblets to cool, and remove the carrots, celery, onion, or strain the liquid into another pan. Either way, just get the big bits out. Cut up the giblets small bits,when cool enough to handle and add them back into the broth. Heat to boiling. While this heats back up, mix up flour and water with a whisk in a bowl until there are no lumps left in the flour. (About 1/3 -1/2 cup flour, and enough water to make it medium thick and pourable, not thin like milk) When the giblets and stock is boiling you stir in the flour mixture in a steady stream and STIR at the SAME time or it will give you lumpy gravy. When it is all stirred in, it needs to come back to a low boil for at least 1 1/2 minutes to cook the flour, or the gravy will have a pasty taste. If this is very thick....pour in the Turkey pan drippings as this is very wonderful for added flavor. If it is too thin mix up more flour and repeat that step. It wont hurt anything to repeat that...I do it all the time....Adjust the salt and pepper.....not too much pepper, let people do that at the table. Salt it just enough for flavor, go lightly is better. I usually will thin it out with a bit of milk, sometimes only about 1/4 cup....it makes a richer gravy with a bit of milk.
I have to teach my grown girls how to make turkey gravy tomorrow...I wonder what part they didn't pay attention too.....LOL.....Good Luck......