Turkey Gravy is probably the most important recipe of the menu! It is what makes all the other dishes pop! And you must make the turkey stock. It is so simple, takes no time, can be done months ahead. It has a flavor totally different than chicken stock. I have also not found a prepared turkey stock that really tastes like turkey.
This is basically a pan gravy because we will be utilizing the drippings from roasting the turkey. You know, except for the need for these drippings, the turkey is not the star of the show on Thanksgiving. It is the sides and the gravy! And because I want the drippings before the last minute, I roast the turkey (another post) early in the day. Served with piping hot gravy, no one knows the difference and that mess is cleaned up before everyone shows up. Now for two controversial gravy ingredients.
- the hard-boiled eggs. I have done some online research and see that this addition probably originated in the rural South. Lots of mentions of Georgia and Appalachia. It has been a part of my Thanksgiving forever. Gravy is good without them but, for me, it is a must. I won’t give it up, but I will serve it both ways……the haves and the have nots! The haves has always been refilled many more times!
- the giblets. I grew up with them in the gravy. NO, I don’t want them in my gravy. But if you do, then rinse them. Put the heart, gizzard and neck (liver is too strong) in a 2-quart saucepan. Cover and simmer for 45 minutes. Dice the heart and gizzard (neck was there for flavor, toss it) Add to gravy when the hard-boiled eggs are added.