Giblet Gravy

Ingredients:

• 1 Turkey Neck
• 1 Turkey Heart, chopped
• 1 Turkey Gizzard, chopped
• 1 Yellow Onion
• 1 Celery
• 1 Carrot
• 2 Garlic
• 1 tsp. Marcum Thyme
• 1/2 tsp. Marcum Rosemary
• 1/2 tsp. Marcum Sage
• 1 Marcum Bay Leaf
• 1/2 tsp. Marcum Peppercorn
• 5 cups Marcum Chicken Stock
• 4 Tbsp. Coburn Farms Unsalted Butter
• 1/4 cup Ginger Evans All-Purpose Flour

Directions:

1. Heat 1 Tbsp oil in a medium saucepan over medium heat. Then add the Neck, Chopped heart, and chopped gizzard.
2. Cook for approximately 5–7 minutes, turning occasionally, until lightly browned.
3. Add celery, carrot, onion, and garlic, then cook for 4-5 minutes.
4. Add chicken stock, thyme, rosemary, sage, bay leaf, and peppercorns. Bring to a boil, then immediately reduce to a gentle simmer.
5. Cover partially and simmer for approximately 1½ hours, or until the neck meat and giblets are tender and the liquid has developed a rich turkey flavor.
6. Remove the neck, heart and gizzard. Strain stock through a fine-mesh strainer. Discard cooked vegetables, herbs and peppercorns.
7. Reserve approximately 3 cups stock. Remove meat from bones of neck, chop and set aside.
8. Once the roasted turkey comes out of the oven, carefully pour the pan drippings into a heat-safe measuring cup.
9. Melt butter in a pan over medium heat. Once melted, whisk in 1/4 cup of flour. Cook for 3-4 minutes.
10. Slowly whisk in your giblet stock into the roux, whisking constantly. Bring to a gentle simmer.
11. Finish with 1/2 cup of your turkey drippings and return the chopped meat back to the sauce. Simmer for another 5-10 minutes.
12. Taste before serving, adjust seasoning if needed.

Recipe tips:

• Cook the meat to at least 165°F.
• Refrigerate gravy and other leftovers within 2 hours