Giblet Pan Gravy

Published November 1, 2000.

Why this recipe works:

We developed our giblet pan gravy to eliminate the rush to make gravy once the turkey emerges from the oven. The giblets and broth are cooked while the turkey is brining. The gravy is thickened while the bird is roasting. Finally, the pan drippings in our giblet pan gravy recipe are added… read more

We developed our giblet pan gravy to eliminate the rush to make gravy once the turkey emerges from the oven. The giblets and broth are cooked while the turkey is brining. The gravy is thickened while the bird is roasting. Finally, the pan drippings in our giblet pan gravy recipe are added while the turkey rests.

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Makes about 4 cups

To eliminate the rush to make gravy once the turkey emerges from the oven, you can make this gravy over several hours. Steps 1 and 2 can be completed while the turkey is brining. While the bird is roasting, proceed with step 3, then complete step 4 while the bird is resting.

Ingredients

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