Ingredients

Gravy:

  • 3 tablespoons of olive oil

  • 1 Turkey neck

  • 1 Turkey gizzard

  • 1 Turkey heart

  • 2 cups chopped onion

  • 1 cup chopped Carrots

  • 1 cup Chopped Celery
    Juice of 2 large oranges

  • Herb Sachet :
    Small bunch parsley

  • 2 sprigs sage

  • 2 sprigs rosemary

  • 6 sprigs thyme

  • 2 bay leaves

  • Zested Strips from half an orange

  • About 3 quarts water

  • Reserved pan drippings from your roasted turkey

  • Salt and Pepper to taste.

Directions:

Method:

You can make step 1 in advance and finish the gravy on Thanksgiving Day, by rewarming and finishing step 2.

Step 1:


In a medium sized pot, warm up olive oil on medium high and then place in the Turkey neck, gizzard and heart. Roast all over till the giblets are golden all over.

Now add in your vegetables, sprinkle in a little salt to get everything moving and continue to cook for 5 to 10 minutes or until the vegetables are lightly caramelized all over.

Now throw in your sachet, and squeeze or pour in your fresh squeezed orange juice to deglaze the pan.Scrape up any bits and reduce the juice till pan is almost dry again.

Now pour in about 3 quarts of water or just enough to cover your giblets and gravy. Bring to a boil, and then lower the heat all the way to a low simmer.
Place a lid slightly ajar on top to minimize the amount the stock reduces and concentrate the flavor. Cook for 2 to 3 hours or until the meat on the Turkey neck pulls easily away from the bones. If the liquid reduces too far, you can keep adding a little more water in as you go. Once the meat pulls away. Remove pot from heat.

Carefully remove the Sachet from the pot and over another pot and strainer squeeze out all of the nice herby juices and oil well.

Now remove the neck and gizzards and hold aside to cool slightly.
Strain the rest of the broth through a coarse strainer and make sure you reserve all those nice and tasty soft vegetables!

To thicken the gravy start with half of the reserved vegetables and re-marry them with the turkey stock. With a stick blender or in a stand up blender, puree on high until completely smooth. You are looking for the vegetables to create a gravy that nappeā€™s or holds a line on the back of a spoon when drawn through( it should look like gravy).

If you need to add more vegetables in then keep adding a little at a time until you get the consistency you like in a gravy.

Remember that in the last step, you will also add in your pan drippings from roasting your bird, so if the gravy is a little thick at this point that is ok.
At this point you can put the thickened gravy aside or in the refrigerator until ready to use.

Separately, carefully pick all the meat off of the neck bone, and carefully slice up both the gizzard and heart into thin strips or slices.
Hold the meat aside until ready to reheat the final gravy.

Step 2:


Reheat the thickened gravy and pour in your reserved pan drippings from your turkey.
Toss in your reserved sliced giblets and neck meat and then taste for final seasoning.
Add in salt and pepper to taste.

Enjoy.