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3 Tbsp. Henry's Unsalted Butter 1 small onion, finely diced 2 cloves garlic, minced turkey giblets, neck, gizzard and heart 3 c. organic chicken broth 1 tsp. thyme 1 tsp. marjoram 1 c. white wine 2 Tbsp. fresh thyme, chopped 3 Tbsp. organic unbleached flour salt and pepper, to taste Melt 1 tablespoon butter in a medium saucepan. Add onion and garlic, sauté for 4 minutes, until soft. Add turkey giblets, neck, gizzard and heart, sauté until browned. Add broth and herbs. Cover and bring to a boil. Reduce heat and simmer for 30 minutes. Skim off any froth. Strain broth. Discard turkey giblets, neck and heart. Refrigerate broth until ready to make the gravy. After the turkey is finished roasting, remove from the pan. Pour pan juices into a fat separator or measuring cup and skim off any fat. Reserve fat for gravy. Place roasting pan over two burners. Turn to medium high heat. Add wine to pan, scrape up any caramelized bits with a wooden spoon. Add rest of butter, fresh thyme. Set aside. In a saucepan, combine 3 tablespoons reserved turkey fat with 3 tablespoons flour, cook for about 4 minutes, until nutty and browned. Measure reserved pan juices, deglazed pan juices and turkey stock to equal 4 cups. Whisk into flour mixture. Stirring constantly; cook slowly until gravy is thick, about 5 to 8 minutes. Add salt and pepper to taste. |
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