Turkey Pan-Gravy with Giblets

This is the perfect nutrient-dense sauce for your roast turkey and holiday sides! I like to prepare the gravy right in the roasting pan. Along with the giblets, I mix in all the tasty browned bits and gelatin off the bottom of the pan.

Ingredients

Butter or cooking fat
Turkey giblets: liver, heart, gizzard, trimmed
Drippings from roast
Flour
Broth (or water)
Salt and pepper, if needed

Instructions

Clean up and prep your giblets. Cut any excess connective tissue from the top of the heart, and squeeze out any excess blood. Separate and cut off any connective tissue from the two liver lobes. Trim the skin off the giblets from all sides. Slice gizzard and heart into thin strips.
In a small sauté pan, add a small knob of cooking fat and gently pan-fry heart and gizzard strips along with the liver lobes on medium heat for 2-3 minutes. Remove from pan and chop finely. Reserve.
Estimate the fat remaining in the bottom of your roast pan and match the fat with flour for making gravy. For example, if you have 1 tablespoon of fat, measure 1 tablespoon of flour and 1 cup of broth. For 4 tablespoons of fat, measure 4 tablespoons of flour and 4 cups of broth. If you have more fat than you would like, pour some off.
Make a roux: heat the fat in the roasting pan on medium heat. Add flour to the fat in the pan, stirring constantly. Continue stirring and slowly add the broth, making sure each douse of liquid is fully incorporated before adding the next. Keep stirring as you scrape up brown bits from the bottom of the pan until the gravy comes to a boil.
Transfer to a blender or food processor and add chopped giblets. Blend until smooth. Add salt and pepper if desired and serve with turkey.

Reprinted with permission from Janine Farzin’s website, Offally Good Cooking. See many more recipes and sign up for her mailing list at offallygoodcooking.com.