Herb Gravy for a Brined Turkey

Herb Gravy for a Brined Turkey
Photo by Scott Phillips


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

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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