Herb Gravy for a Brined Turkey

Herb Gravy for a Brined Turkey
Photo by Scott Phillips


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