Many butchers remove the neck and other giblet parts and put them in a sealed bag which they place in the body cavity of the bird. [2] X Research source While you are making the giblet gravy, you should also Cook a Turkey. You will use the drippings collected from the turkey to add to the gravy, so be sure to roast the turkey in a pan that collects the drippings in the bottom. Try to time the cooking of your turkey so that it is done roasting either right before you make the gravy or after you finish cooking the giblets.
Simmering the giblets cooks the meat and also infuses the water with flavor to make a broth.
You can also slowly lower the ladle into the liquid and let the fat spill over into the bowl of the ladle. This will ensure that the mixture doesn’t get mixed. Reserve some of the fat so that you can add it to the gravy.
Using the roasting pan, as opposed to a clean pan, to give the gravy more flavor. The dried drippings coating the bottom of the pan will get liquefied by the heat and will add to the flavor of the gravy.
Keep cooking the mixture, whisking constantly, until it browns, about ten minutes.
