Herb Gravy for a Brined Turkey

Herb Gravy for a Brined Turkey
Photo by Scott Phillips

Ingredients

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

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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