Burgers

DIRECTIONS

This gravy can be made from either turkey or chicken - or a combination of each - with ease.

• Heat oil in a soup kettle; add giblets and neck; sauté until golden and fragrant, about 10 minutes. Add onion; continue to sauté until softened, 4 to 5 minutes longer. Reduce heat to low; cover and cook until turkey and onion release their juices, about 10 minutes.
• Add the stock and herbs, bring to boil, and then lower the heat to low. Simmer, skimming any scum that rises to surface, about 30 minutes longer. Strain the broth, reserving neck, heart, and gizzard. When cool enough to handle, shred neck meat, remove gristle from gizzard, and then dice heart and gizzard. Refrigerate giblets and broth until ready to use. (May be done 2 days ahead.)
• While turkey is cooking, return reserved turkey stock to simmer. Heat butter in large heavy-bottomed saucepan over medium-low heat. Whisk in flour. Cook slowly, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes.
• Whisk in all but 1 cup of hot broth into roux. Bring to boil, then continue to simmer, stirring occasionally, until gravy is lightly thickened, about 30 minutes longer. Set aside until turkey is done.
• Return gravy to the stovetop and bring to a boil Stir diced giblets and shredded meat into gravy. Add remaining cup of stock, if necessary. Adjust seasonings with salt and pepper. Cook until thoroughly warmed.
  

This recipe is courtesy of Mike Stines - Cape Cod Barbecue - Contributing Guest Chef for Sizzle on the Grill