Make It Yourself
Turkey Giblet Gravy
This is a traditional Thanksgiving Day gravy for turkey made from the giblets. Of course if you do not like the taste of giblets, you may substitute it with the wings from the turkey.
- Giblets included inside of the turkey (liver, heart, gizzard, and neck)
- 4 cups chicken broth
- 2 chicken bouillon cubes
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp black pepper
- 2 tsp poultry seasoning
- 3 tbsp vegetable oil
- 1/2 cup finely diced onions
- 1 tbs finely minced garlic
- 3 tablespoons cornstarch
- 1 cup cold water
Chop the giblets into small pieces and mix in a bowl with the garlic and onion powder, black pepper, and poultry seasoning. Place in the refrigerator for 30 minutes to allow the giblets to absorb the seasoning.
(If using the wings instead, rub the seasoning mix on the wings and let sit in the refrigerator for 30 minutes. Either method, use safety precautions with uncooked poultry. Store in an enclosed container with a lid on tight and on a low shelf where nothing inside can drip on anything else.)
In a large skillet, place on stove over medium high heat. Pour in vegetable oil and let get hot. Add to the hot oil the onions and garlic allowing them to sweat while constantly turning with a spatula. Add to that the meat (giblet or turkey wings). Let cook uncovered for about 5 minutes and turn to let cook uncovered for another 5 minutes. Cover and cook on a medium low heat for 30 minutes.
In a large saucepan, add the chicken broth and bring to a boil. Place in the boullion cubes and allow them to dissolve. Reduce heat and add the meat to the saucepan. Cover and let cook for 1 hour.
If cooking wings, the meat should by now be tender enough to pull off the bones. If cooking the giblets, they should be tender as well. Use a fine strainer (or a pair of new nylon stockings stretched over the top of the saucepan) and drain the liquid from the pot into the saucepan. The leftover bulk can be eaten at that point if anyone likes it. Place the skillet full of clear liquid on the stove over medium heat and bring to a boil.
In a small cup, mix the cornstarch with cold water until well dissolved. Add to the skillet and stir until thickened. Pour into a gravy bowl and it is ready to serve.