We often think of gravy as a point of American pride but It's actually the French who deserve our thanks on this day for this must-have-ingredient. Thank you France for giving us gravy on Thanksgiving. They might correct you and call it Bechamel or Velouté but that's fine. The fact is, it’s delicious.
- Giblets (from a whole turkey)
- 4 cups water (cold)
- 1 tied bouquet of tarragon, sage, thyme, and parsley
- 8 tablespoons butter
- ½ Cup all-purpose flour
- pan drippings (or chicken stock if needed)
- 1 cup milk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Remove the liver from the giblets and refrigerate.
- Place the remaining giblets into a saucepan and cover with 4 cups cold water; bring to a boil.
- Reduce the heat to low and simmer the giblets for about 1 1/2 to 2 hours.
- Add the liver and the bouquet garni to the saucepan and simmer for another 20 minutes.
- Place a mesh strainer or colander over a bowl. Drain the giblets and set the liquid aside with the herbs to use in the gravy.
- Let the giblets cool.
- Remove the meat from the neck and chop with the rest of the simmered ingredients.
- Melt the butter in a saucepan and add the chopped meat. Carefully sear and allow the butter to brown deeply. Stir in the flour. Reduce the heat to low and cook, stirring for 3 to 5 minutes.
- If you don't have drippings from a roasted turkey yet, or if you only have a small amount, add the giblet broth or chicken stock to make 3 cups of volume. The roasting juices will be more flavorful than the poaching liquid. Use it if you can.
- Slowly stir in the drippings and/or broth with the bouquet into the dark roux. Add the milk. Continue cooking and stirring until thickened. Use a whisk.
- Taste and season the gravy with kosher salt and a heavy hand of freshly ground black pepper.
- Remove the herbs and serve hot. This can be made a day or two in advance. Refrigerate until you're ready to heat and serve.