Giblet Gravy

I have made all kinds of gravy.  Beef, Pork, Chicken, gravy with wine, and peppercorns.  They all turn out great if I say so myself, but I have always shied away from using the neck and giblets found in the Turkey carcass.  It may be cultural, or maybe just a family thing but usually the giblets go right in the bin, no questions asked.  I see giblet stock in lots of recipes on the net and finally my curiosity got the better of me and I decided to give it a go.  I used the following Alton Brown recipe.  What a surprise!  This stock adds a dimension to the gravy that is fabulous.  The gravy comes out velvety smooth with a great unctuous taste that is hard to describe.  If you have been shying away from using the neck and the giblets then now is the time to give this a try, you won't be disappointed!

Turkey Giblet Gravy
Recipe courtesy Alton Brown, 2011

Prep Time:20 minInactive Prep Time: -- Cook Time:2 hr 35 min
Level:
Intermediate
Serves:
2 3/4 cups

Ingredients
Giblet Stock:

1 tablespoon canola oil
1 turkey neck, reserved from turkey and cut in half
1 turkey backbone, reserved from turkey and cut in half
1 set giblets, reserved from turkey
1 small onion, quartered
1 medium carrot, quartered
1 stalk celery, quartered
1/4 teaspoon kosher salt
6 cups water
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 teaspoon whole black peppercorns
Giblet Gravy:

1 tablespoon all-purpose flour
1 tablespoon potato starch
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh sage, finely chopped
1/2 teaspoon fresh thyme, finely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
For the giblet stock: Heat the oil in a 6 1/2-quart stockpot over medium heat until it shimmers. Add the neck and backbone and saute 5 to 6 minutes or until browned. Add the giblets, onion, carrot, celery and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the water and add the thyme, rosemary, bay leaf and black peppercorns.

Cover and bring to a boil over high heat. Uncover, reduce heat to low and simmer for 1 1/2 hours or until the stock reduces to 3 cups.

Strain the stock through a fine mesh strainer and cool slightly. Discard all solids but the giblets. Chop the giblets and set aside.

For the giblet gravy: Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.

Combine 1/2 cup of cool stock with the all-purpose flour in a jar with a tightly fitted lid. Shake vigorously until starch dissolves and no lumps remain.

Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook for 3 to 4 minutes or until thickened slightly.

Combine the remaining 1/2 cup of cool stock with the potato starch in the lidded jar and shake vigorously until the starch dissolves and no lumps remain.

Turn off the heat, remove the saucier from the burner and whisk until the liquid temperature decreases to 190 degrees F. Return to low heat and whisk in the potato starch slurry, rosemary, sage, thyme, salt and pepper. Simmer for about 5 minutes to heat through and thicken, then season with additional salt and pepper, if desired. Add the chopped giblets and stir to combine. Keep warm in a thermos until ready to serve.