Gravy Giblet

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the turkey neck into 2 inch pieces. Cut the heart lengthwise in half and divide the gizzard at the lobes.

Step 2

Heat oil in a wide, heavy saucepan over medium-high heat until shimmery. Add the turkey parts to the pan, then scatter the chopped onions around them.

Step 3

Reduce the heat slightly if the ingredients begin to char, cook, without stirring, until the turkey parts are richly browned on the first side, 5 to 10 minutes. Turn and brown the second side in the same manner.

Step 4

Add the stock, wine, carrots, celery, parsley, bay leaf, thyme, cloves and allspice to the saucepan. Partially cover the pan and simmer very slowly until the meat is tender, about 1 hour. If you wish, add the turkey liver and simmer until stiffened, about 5 minutes.

Step 5

Strain the stock through a fine sieve and add enough water to measure 4 cups. Finely chop the turkey neck meat and cut the giblets into tiny dice. Add the neck meat and giblets to the stock. Discard the vegetables in the sieve. (I discard the neck and giblets as well.)

Step 6

Heat butter in a large saucepan over medium-high heat until foaming. Add flour and cook for 1 minute whisking constantly.

Step 7

Remove the pan from the heat. For an especially silky gravy, remove the giblet stock to a saucepan, bring it to a furious boil, ad then pour it all at once into the roux, whisking as you pour. Otherwise, simply whisk the unheated stock into the roux, blending thoroughly. Whisking constantly, bring the gravy to a simmer over medium heat and cook for 1 minute. Remove from the heat and cover. If you will be finishing and serving the gravy within a few hours, let it stand at rom temperature; otherwise, refrigerate it.

Step 8

Remove the rack from the roasting pan. If the juices in the pan have evaporated, leaving only fat and browned bits on the bottom of the pan, carefully pour out the fat and discard it, retaining all browned bits. If there is juice, tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on two burners over medium heat and pour in the sherry.

Step 9

Bring the mixture to a simmer, all the while scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Pour the drippings into the gravy. Place the gravy over medium heat and simmer, stirring occasionally, for 5 minutes to blend the flavors.

Step 10

Season with salt and pepper.

Step 11

Pour gravy into a gravy boat and serve with the turkey.