Herb Gravy for a Brined Turkey

Herb Gravy for a Brined Turkey
Photo by Scott Phillips


  • 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
  • 1 large yellow onion, cut into 2-inch chunks
  • Turkey neck, gizzard, tail, and heart
  • 1 tsp. chopped fresh sage (save the stems)
  • + 7 more ingredients
    • ½ tsp. chopped fresh thyme (save the stems)
    • ½ tsp. fresh lemon juice
    • 2 Tbs. vegetable oil
    • Freshly ground black pepper
    • Drippings from a roasted brined turkey
    • 1 bay leaf
    • 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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