Herb Gravy for a Brined Turkey

Herb Gravy for a Brined Turkey
Photo by Scott Phillips


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

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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