Orange County (Nc That Is) Turkey Giblet Gravy

Name: Orange County (Nc That Is) Turkey Giblet Gravy
Prep time: 25 min
Cook time: 10 h 30 min
Total time: 10 h 55 min
Yield: 12 serving(s)
Ingredients: 2 lbs turkey giblets (heart, gizzards, liver, neck); 1 smoked ham hock; 1 quart water; 2 teaspoons kosher salt; 2 onions, medium unpeeled; 8 cloves; 1/2 teaspoon ground nutmeg; 2 celery ribs, rinsed but whole; 1 carrot, split lengthwise; 1/2 cup all-purpose flour (not self-rising); 2 cups pan drippings from turkey (at least 1/2 cup turkey grease or butter); 1 teaspoon fresh coarse ground black pepper

Submitted by Busters friend

"The crowning touch for creamy Thanksgiving mashed taters & crispy-edged dressing! Long simmer until the neck & hock fall apart helps perfume the air as the turkey cooks. Getting the extra gizzards used to be a trip to the local supermarket - upon returning to NC I've learned to go to Whole Foods where many folks eschew the giblets when picking up their "free range" turkeys. I get them cheap & freeze extra for deeper in the winter pates & gravies! *Start this the night before Thanksgiving so the giblets can cool before making gravy - goal is to complete gravy while bird is resting before being carved***"

Download

Ready In:: 10hrs 55mins
Ingredients:: 12
Serves:: 12

ingredients

2 lbs turkey giblets (heart, gizzards, liver, neck)
1 smoked ham hock
1 quart water
2 teaspoons kosher salt
2 onions, medium unpeeled
8 cloves
¹⁄₂ teaspoon ground nutmeg
2 celery ribs, rinsed but whole
1 carrot, split lengthwise
¹⁄₂ cup all-purpose flour (not self-rising)
2 cups pan drippings from turkey (at least 1/2 cup turkey grease or butter)
1 teaspoon fresh coarse ground black pepper

directions

Stud the UNPEELED onions with cloves.
Rinse giblets & put in crockpot with ham hock, onions, carrot, celery, nutmeg, salt & water.
Cook overnight (10hours) on low.
Once cool, pick the tender but stringy meat from the neckbones & ham hock. Finely chop the livers, heart & gizzards. SAVE THE COOKING BROTH! Discard vegies, they are done.
Combine the neck meat, ham hock meat & chopped gizzards. Refrigerate.
In a separate container refrigerate broth until ready to complete the gravy.
Don't worry if broth has jellied in the fridge, simply scoop out 1/2 cup increments to make gravy.
Once turkey is done & pulled from oven, pull 1/2 cup turkey grease from pan (I use a fat separator to get turkey grease & pan juices) & put in large skillet.
On medium heat, add 1/2 cup of flour & stir constantly until a nice peanut buttery brown roux develops. Don't walk away & burn it because this will make a bitter gravy.
Add broth - initally 2 cups, preferably separated drippings from roasting pan, then 1/2 cup of broth at a time & simmer over medium heat until thickend to desired consistency.
Add giblets & heat through.
Season to taste with coarse ground black pepper & additional salt if desired. Place in warmed gravy boat & serve steaming hot alongside turkey, taters & stuffing. Enjoy! Happy Thanksgiving!

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

View Full Profile