Ingredients:

  • 1 turkey neck, giblets, and heart (about 250g)
  • 4 cups (950 ml) turkey or chicken stock
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 4 tablespoons (60g) unsalted butter
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 tablespoon soy sauce (optional for depth)
  • Salt to taste

Instructions:

  1. Rinse the giblets under cold water. In a saucepan, add the giblets and cover with stock. Bring to a boil.
  2. Reduce heat and simmer for 15 minutes.
  3. In another pan, melt butter over medium heat. Add diced onion and sauté until soft, about 5 minutes.
  4. Stir in minced garlic and thyme; cook for an additional minute.
  5. Whisk in flour to the sautéed mixture; cook for 2-3 minutes until golden brown.
  6. Gradually pour in the strained giblet stock while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer.
  7. Chop the cooked giblets finely and add them to the gravy. Stir in soy sauce, pepper, and adjust salt to taste.
  8. Allow gravy to simmer, stirring occasionally, until thickened to desired consistency (about 5-10 minutes).