Herb Gravy for a Brined Turkey

Herb Gravy for a Brined Turkey
Photo by Scott Phillips

Ingredients

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