Turkey neck gravy is full of fabulous flavor. Here's how to make it!
Some people are squeamish when it comes to the innards and neck of a turkey and may even throw them away. But once you've tried this turkey neck gravy, you'll see just what a shame it is to waste these parts that contain so much flavor.
This might be the best gravy you've ever had - and it's so easy to make!
The name of these innards is the 'giblets' and these are made up of the neck, gizzard (which comes from the digestive tract), heart and liver. The only part of the giblets not used in this recipe is the liver. This is because liver cooked in stock can cause the gravy to taste quite bitter.
Besides, chicken liver tastes rather good just fried in a pan with a little butter, so it doesn't need to go to waste. Or you can cook it separately to the rest of the gravy, then chop it finely and add it to your gravy once it is cooked.
Another great option for the liver is to cook it, chop it finely and add it to your stuffing. You'll be amazed by the lovely rich flavor it imparts!
Once prepared, you should only keep turkey neck gravy in the refrigerator for up to 2 days in a sealed container. When you go to use it again, you may find it has thickened, but you can easily thin it with a little water or chicken stock.
Can you cook the turkey with the giblets still inside?
Usually, the only reason giblets are cooked inside the turkey is because the person doing the cooking left them in there by mistake!
If the giblets were wrapped in a paper bag prior to cooking, there shouldn't be a problem. Although paper isn't a desirable ingredient in your roasted turkey, it shouldn't do any harm. You can safely eat the turkey AND the giblets, if you desire.
But if the giblets were wrapped in plastic, leaving them in there while you cook the turkey is - sadly - a bit of a disaster. The plastic will likely have melted, leaching chemicals into your food, and leaving the turkey and the giblets inedible.
Moral of the story? ALWAYS check the turkey for giblets before cooking!