Herb Gravy for a Brined Turkey

Herb Gravy for a Brined Turkey
Photo by Scott Phillips


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

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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