Herb Gravy for a Brined Turkey

Herb Gravy for a Brined Turkey
Photo by Scott Phillips


  • 1 bay leaf
  • ½ tsp. fresh lemon juice
  • 2 Tbs. vegetable oil
  • 1 tsp. chopped fresh sage (save the stems)
  • 2 large sprigs each fresh thyme and parsley
  • ½ tsp. chopped fresh thyme (save the stems)
  • 1 small carrot, peeled and cut into 2-inch pieces
  • + 7 more ingredients
    • 10 black peppercorns
    • 1 celery stalk, cut into 2-inch pieces
    • 6 Tbs. all-purpose flour
    • 1 large yellow onion, cut into 2-inch chunks
    • Turkey neck, gizzard, tail, and heart
    • Freshly ground black pepper
    • Drippings from a roasted brined turkey

Chop the turkey neck into 3 or 4 pieces with a cleaver. Chop the gizzard in half. Heat the oil in a large saucepan over medium-low heat. Add the neck, gizzard, tail, and heart (do not use the liver) along with the onion. Stir to coat with oil, cover, and cook gently, stirring occasionally, for 20...

View full recipe at Fine Cooking


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