Turkey duck-giblet gravy

I used this recipe for the gravy at Thanksgiving this year and I just loved it. This post is mostly so I remember how I made it for next year.

You need to make the turkey stock the day before and refrigerate it overnight in order to make the gravy the day-of, so plan accordingly.

Making the turkey stock

• the neck from two turkeys plus two turkeys wings; or any combination of four turkey/duck necks or turkey wings.
• the giblets from two fresh ducks (I realize not everyone has duck giblets, so try it with turkey giblets instead)
• 2 medium onions, peeled and quartered
• 2 medium carrots, peeled and roughly chopped
• 4–6 cups chicken stock + 2–4 cups water, 8 cups total
• 6–8 sprigs, fresh thyme

Preheat your oven to 400-degrees. Arrange the turkey necks and turkey legs in a roasting pan. Scatter the quartered onions and the giblets over the necks and legs, and roast in the oven 90 minutes or until the legs are browned.

Remove from the oven, and after discarding any burned onions, transfer all the remaining contents of the roasting pan into a stock pot. Pour a cup of water into the roasting pan and scrape with a wooden spoon to loosen and deglaze all the bits stuck to the bottom of the pan. Add the water, the loosened bits, and all the deglazing liquid to the stock pot.

Add the chicken stock and remaining water along with the carrots and thyme to the pot, bring to a boil, and then lower to a simmer for 90 minutes.

Remove and reserve the wings and giblets, and then strain the stock pressing all the liquid out of the onions and carrots. Once cooled, cover the stock and place in the refrigerator to cool. Discard the vegetables.

Making the gravy from the turkey stock

• ~7 cups, turkey stock (from the recipe above)
• 1 Tbl, olive oil
• 1 medium onion, finely diced
• 5 Tbl, congealed fat skimmed from top of stock after it’s cooled overnight
• 5 Tbl, all-purpose flour
• healthy splash of white wine, ~ 1/4 cup
• ~8–10 drops of fresh lemon juice (squeeze of half a lemon)
• one large bunch, fresh sage (~12–15 leaves)
• reserved giblets, finely chopped
• salt and pepper to taste

In a medium stock pot, add the olive oil and saute the onions over medium-high heat for 5 minutes or until they start to brown. Add the fat and allow it a few seconds to melt down, then add the flour and stir constantly to make a rue. Cook for 2 minutes until the flour is well cooked but before the rue turns brown, and then add the stock.

Stir until the rue is well incorporated into the stock while bringing up to a simmer. Add the wine, sage leaves, lemon juice, and chopped giblets and continue to simmer uncovered until it reaches the desired consistency. Then, correct taste for salt and pepper and remove from heat. Add water if the gravy gets too thick.

You can can make the gravy a few hours ahead or in the morning. Simply turn the heat off when done, put the lid on the pot, and leave it on the stove or on your counter somewhere out of the way until you’re ready for it later in the day. When reheating, just make sure to stir well (a little fat may rise to the surface — that’s normal). You may also need to add a touch more water.

Enjoy!!!