turkey backbone and wing tipsfrom spatchcocked turkey, optional
1onion, roughly chopped
2celery stalks, roughly chopped
1large carrot, peeled and roughly chopped
salt and pepper to taste
Heat 1-2 tablespoons of oil in a large stock pot over high heat. Add the turkey neck, (optional) backbone and wing tips. Dash of salt and pepper to taste. Sear until golden brown crust on all sides, about 5 minutes each side. Remove and set aside.
In the same pot, add additional oil as needed on medium high heat. Saute the onion, celery and carrots, about 5 minutes. Scrape up the brown bits left in the pan from the bones.
Add the chicken stock, then the giblets and turkey bones into the stock. Season with thyme and salt and pepper to taste.
Take it to a boil on high heat. Then lower heat to medium and simmer for 45 minutes.
Meanwhile make the roux. In a pan, melt the butter on medium heat and add the flour. Mix well until the flour combines well into the butter. Take off heat.
Strain the gravy stock with a colander into a new stock pot, saving the neck and giblets. Remove meat from the neck. Roughly chop the meat and giblets. Add it back to the stock pot.
Whisk the roux one spoonful at a time into the gravy on medium high heat. The gravy will thicken as it sets.
*Nutritional facts are only an estimate. Accuracy for nutritional information on any recipes on this site is not guaranteed.
Check the tail end of the turkey's cavity to see if the kidneys have been removed. If not, just snip them out.
If you prefer a smooth gravy, then leave out the giblets and meat.
Instead of adding the giblets into the gravy, you can sear them in a pan, then drizzle some olive oil over it with a side of salt and pepper and serve it as an appetizer!
If you like your gravy on the thicker side, add additional flour to the roux.