Herb Gravy for a Brined Turkey

Ingredients

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