Mushroom and Giblet Turkey Gravy

Turkey giblets make excellent gravy – don’t throw them away!  Gravy is such an important element to a roast turkey dinner it’s sometimes hard to make enough to satisfy everyone – so a little creativity is needed to make a lot from even a smallish 12 – 14 pound turkey. This recipe does the trick, and makes enough rich tasty gravy to generously slather over slices of turkey, stuffing and/or potatoes.  Giblets are an important part of it of course, but so are the mushrooms that add an earthy, meaty flavor to the gravy.  Pour it on – it’s delicious!

Even though this is an attempt at a measured recipe, some of it depends on how you prepare your bird. Get the gist of it and adapt to your particular turkey cooking method. I make this gravy using the pan drippings from my Citrus-Herb Roasted Turkey, and those flavors are a magnificent flavor combination with the mushrooms and giblets.

Ingredients for Mushroom Giblet Gravy: (makes enough for serving a 12 – 14 lb. turkey)

• Giblets (heart, gizzard and neck) from a 12 – 14 lb. turkey, cooked and finely chopped
• 8 oz. fresh mushrooms, trimmed and finely chopped
• 4 cups turkey stock plus 1 cup for cornstarch slurry
• 1 cup giblet cooking liquid
• 1/2 medium yellow onion, peeled and minced
• 1 bay leaf
• Pan drippings from the roasted turkey, a significant portion of the fat removed
• Salt and pepper to taste
• Bouquet garni if not using an herb-roasted turkey
• 2 tsp. of lemon juice if not using lemon infused pan drippings
• Cornstarch slurry (1 additional cup turkey stock + 3 tablespoons cornstarch mixed)

Cooking  Directions:

Make this gravy as the turkey is cooking – 1 1/2 hours into it is ideal.

Begin by cooking the giblets:  Add the gizzard, neck, heart and 1/2 teaspoon salt to 1 1/2 cups water in a small saucepan and bring to a simmer.  Partially cover the pot and continue to simmer for 45 minutes. Remove the giblets from the liquid and allow to cool for several minutes, or until you are able to handle without getting burned.

When cooled, peel the grisly outer layer of the gizzard off and discard.  Remove as much meat from the turkey neck as you can, and finely chop the peeled gizzard, neck meat and heart.

Add the finely chopped mushroom, onion and 1 cup of the giblet cooking liquid (and bouquet garni if using)  to a large shallow skillet along with the bay leaf.  Simmer for 10 to 15 minutes, until most of the liquid has reduced away and the mushrooms and onions are very tender.

Siphon or pour off any liquid that has come out of the roasting turkey.  Put it into a small bowl and allow to stand for a few minutes so the fat rises to the top.

Spoon off most of the floating fat, discard, and add the liquid that remains to the pan of mushrooms, along with the minced giblets.

Cook at a simmer for a few minutes, allowing the mushrooms to absorb the flavors.

Add 3 cups of turkey stock and lemon juice if using to the mushrooms and simmer for 15 minutes.  Turn off the heat and wait until the turkey is in it’s final hour of cooking.

Again drain off any liquid and fat that is at the bottom of the turkey roasting pan.  After removing most of the fat, add the remainder to the mushrooms.

When the turkey is done and resting on a platter, deglaze the roasting pan with 1 cup of the turkey stock, scraping up and bits that are on the bottom. Add this to the mushroom mix and bring to a simmer.

Remove the bouquet garni if using. Mix the cornstarch and final cup of stock with a whisk or fork and slowly add half of it to the simmering mushroom mixture, stirring all the while.

Continue to add the slurry, making sure the gravy is at a simmer so you can judge how the thickening is going. When thick enough, remove the gravy from the heat, take out the bay leaf and salt and pepper to taste.  If needed, make a thick slurry with some water and cornstarch to further thicken. The amount needed will depend on how much fat you’ve kept in from the pan drippings – if too much has been taken off it will thicken less readily.

Serve the gravy immediately with the roasted turkey.  Enjoy!