Turkey Broth and Pan Gravy

This makes a wonderful base for you gravy, especially when you add the pan drippings to it when making the gravy. Tweaked from a Sara Moulton recipe.

The giblets and neck from 1 turkey (discard liver)

4  cups  chicken broth (good quality canned is fine)

1  small  onion, coarsely chopped

1  small  carrot, cut in half

1  celery rib, cut in half

1  small  parsnip (optional), cut in half

1  thyme sprig (optinal)  

1  fresh parsley sprig

1  bay leaf

4  cups  cold water

2  large  chicken bullion cubes

Combine the giblets and neck with the chicken broth in a saucepan and bring the mixture to a boil. Turn down immediately and simmer, skimming and discarding the scum (this is nothing scarier than the protein solids from the giblets and neck but it will cloud the broth if you leave it in) that rises to the surface with a slotted spoon.

After about 20 minutes, when there is no more scum rising to the surface, add the remaining ingredients and bring the liquid back to a simmer. Simmer the broth, adding water as necessary to keep all the ingredients submerged in liquid, for 2 ½ to 3 hours. Strain and skim off any fat that settles at the top (You can use that fat for your pan gravy). I personally don't use the giblets in the final gravy, just to flavor the stock.

Pan Gravy

I recommend making ½ cup gravy per person since it is Thanksgiving. You need that much gravy to pour over everything, and for leftovers. So here is the formula. For each cup of gravy, you will need:

1  cup  turkey or chicken broth

1-½  Tbs  drippings, fat or butter

1-½  Tbs  flour*

Here is a sample recipe for 4 cups gravy serving 8 people:

6  Tbs  fat  from drippings in roasting pan, and/or butter or a combination

6  level  Tbs  flour* 

4  cups  turkey or chicken broth

After you have taken your turkey out of the oven, transfer it to a platter and cover it loosely with foil. While it is resting put the roasting pan on the stove. Transfer whatever liquid is in the roasting pan to a glass measuring cup and let it settle. The fat will float to the top. Skim off the fat and measure it. (Save the liquid as well to add later)

If you have 6 tablespoons fat, add them back to the pan. If you don't have that much, add whatever fat plus enough tablespoons of butter to make 6 tablespoons fat total. Heat the pan over low heat and whisk in the flour. Cook, whisking for 5 minutes.

Add the broth in a steady stream, whisking. Turn up the heat to moderately high, bring the mixture to a boil and simmer, whisking for 5 minutes. Whisk in any juices from the turkey resting platter as well as from the glass measuring cup. If the gravy seems thin, simmer it a few minutes. Taste and add salt and pepper if desired.

Note: You could substitute ½ cup white or red wine for ½ cup of the broth. 

*Also, I prefer making gravy with cornstarch rather than flour. I don't measure it, I just put a generous amount into some cold water to dissolve, and then add it to the stock in the pan. Adjust it up or down, depending on how thick you like your gravy.