Turkey Gravy

Personally, I’m not a big gravy person (I'm more about Orange Cranberry Sauce), but I do know its importance on the Thanksgiving plate. Still, in my opinion, it’s the hardest thing to make and the easiest thing to screw up. But after years of hosting Thanksgiving dinners and shamefully offering the gelatinous, pre-made stuff from the grocery, I got brave a few years ago and started making what my Mother-in-Law considers to be the most important thing on the Thanksgiving plate: the gravy.

With all the work you're likely doing already to prepare the perfect meal, I came up with a Turkey Gravy that's simple to make, but packs an intense turkey flavor that will wow your guests, your family and, most of all, you!

Happy Thanksgiving, everyone!

Giblet Broth
1 Tbsp Oil
Giblets (turkey neck and liver)
1 Small Onion
4 Celery Stalks
2 Bay Leaves
3 Fresh Thyme Sprigs
5 Cups Water, Chicken and/or Turkey Stock (you can mix if you want or depending on what you’ve got on hand)

1. Heat 1 tbsp of oil in a medium size pot over high heat.
2. Sear giblets on each side till nice and brown (there will be some browning on the bottom of the pot but this is ok).
3. Remove giblets and add onions and celery and sauté for another 4-5 minutes until softened and starting to brown.
4. Add giblets back into the pot along with bay leaves and thyme sprigs and the 5 cups of water or stock (use a wooden spoon to scrape the bottom and get the flavors incorporated).
5. Bring to a boil, reduce to a simmer and cook for 30 minutes, skimming the froth that develops, as necessary on the surface.
6. Pour though a fine mesh strainer and cool.