Giblet Gravy Recipe
- 2 cups pan juices from the turkey
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup Plum Glaze
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Giblet mixture
- Giblet Broth , if needed
- Simmer the pan juices in the roasting pan, scraping up the brown bits. Strain through a gravy separator to remove any fat.
- Melt the butter in a heavy saucepan over low heat. Gradually whisk in the fl our and continue whisking until it browns slightly, 2 to 3 minutes. Whisking constantly, slowly pour in the pan juices and continue whisking until smooth. Slowly bring the gravy to a boil to thicken. Stir in the Plum Glaze , thyme, salt, pepper and the reserved giblet mixture; simmer, stirring, 10 minutes more. Thin with extra broth, if necessary. Adjust seasonings.