I don’t know why there’s chopped hard cooked eggs in giblet gravy… I just know my Mamaw did it, so I do it. That’s good enough for me. -Scotty
2 tablespoons unsalted butter
small yellow onion, diced
1 carrot peeled and diced
1 rib of celery trimmed and diced
1 small bay leaf
Giblets from the turkey (neck, liver, gizzards, heart)
pan drippings and deglaze from your roasted turkey
4 teaspoons flour
Salt and fresh cracked black pepper to taste
1 hard cooked egg chopped
*mise en place is highly recommended for this… you have to move quickly and you need everything prepped and ready to go. Gravy is serious business at Thanksgiving, and everyone is counting on you. Good luck.
- About an hour before your turkey is ready, rinse and dry the contents of your giblet package. Melt the butterin a sauce pan, and begin browning the giblets. On both sides.
- Add the diced carrots, onion, celery, and cook until tender. Cover the contents in water, and add the bay leaf. Bring to a boil then back down to a slow simmer. Cover the pot and let the giblets gently cook for one hour. Add hot water if the water level decreases… just enough to recover the contents.
- After an hour and your turkey has cooked, remove the turkey to a platter or carving board and cover. Let the turkey rest. Skim off excess oil in the roasting pan, but leaving at least two tablespoons of the fat. Place the roasting pan on top of the stove and slowly begin to heat. Add the flour to the pan and begin mixing and scraping up all the good roasting bits from the bottom of the pan. Keep mixing and gently cook the roux.
- Remove the cooked giblets from the pot and set aside. With a hand strainer or colander, carefully pour the pot into the roasting pan with the roux. Discard the drained contents of the pot and begin to vigorously mix the broth into the roux, while scrapping up more roasted on goodness from the pan. Slowly cook until thickened.
- Turn off the heat if you need to, or if you’re a skilled chopper just lower the heat, because you need to chop up all those cooked giblets. Scratch that, not all of them… fork shred the meat off the neck bone, and chop up everything else. You do not want chopped neck bone in your gravy. Seriously, you have to tell people this. Bless their hearts.
- Transfer the shredded and chopped giblets into the gravy and continue cooking. Taste for seasoning.. if salt and pepper are needed… do it. Fresh cracked black pepper too… cracked black pepper and turkey gravy love each other.
- Add the chopped egg and pour everything into your gravy boat or bowl…. or iv bag if you’re sitting next to me. Thanks.