Herb Gravy for a Brined Turkey

Herb Gravy for a Brined Turkey
Photo by Scott Phillips


  • ½ tsp. fresh lemon juice
  • 1 bay leaf
  • 10 black peppercorns
  • 1 small carrot, peeled and cut into 2-inch pieces
  • Drippings from a roasted brined turkey
  • Freshly ground black pepper
  • Turkey neck, gizzard, tail, and heart
  • + 7 more ingredients
    • 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)
    • 1 celery stalk, cut into 2-inch pieces
    • 2 Tbs. vegetable oil
    • 6 Tbs. all-purpose flour

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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