Early in the morning of Thanksgiving Day, across America, a scene if often played out. A wife is exasperated, and a little worried. A husband tasked to the rescue. Tools are employed. A screwdriver. A chisel. Some wide-necked pliers. Husband and wife begin to understand how very difficult is the life of a surgeon working in tight spaces with not enough light and all those time pressures.
You see, in the morning, if the turkey is still a tad frozen, then the giblets may still be securely bound inside the turkey cavity. Getting them out can be furiously tough. Although, for me, the pliers generally work rather well. I suggest a strong counterclockwise turn with a simultaneous hard jerk. Have your wife hold the turkey while you do this or there may be an awkward journey to the emergency room.
Actually, the pliers are well behind me now. Now Suzen and I defrost safely ahead of time. And the giblets are not removed and tossed aside as they once carelessly were. Now the giblets are used to make stock and ultimately gravy. The gravy recipe will appear tomorrow but today it’s getting that stock ready.
This recipe, from Diane Morgan, is a bit humorous because one of the ingredients is chicken broth. If you can, make some turkey broth in advance using turkey parts from the store. Or maybe last Christmas you were clever enough to take the turkey carcass and “broth” it in advance. If foresight, like defrosting, is not your forte, then use the best low-salt chicken broth you can.
And on the Friday after Thanksgiving, do not through the carcass away. “Recycle” the gourmet way.
Turkey Stock for Gravy
Yield: 3 cups
Ingredients:
- 2 tablespoons canola oil
- Turkey neck, tail, gizzard and heart
- 1 yellow onion, root end trimmed but peel left intact, quartered
- 1 large carrot, scrubbed but not peeled, cut into 2-inch chunks
- 1 large rib of celery, scrubbed but not peeled, cut into 2-inch chunks
- 2 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 bay leaf
- 6 black peppercorns
- 2 cups cannon low sodium chicken broth
- 5 cups cold water
Preparation:
In a large saucepan, heat the oil over medium heat. Add the turkey neck, tail, gizzard, and heart and sauté until browned on all sides, 5 to 7 minutes. Add the onion, carrot, celery, thyme, parsley, bay leaf, peppercorns, chicken broth, and water to the pan. Bring to a boil over medium-high heat, then reduce the heat to low. Skim any brown foam that rises to the top. Simmer the stock until it reduces by half, about 1 hour. Pour the stock through a fine-mesh sieve set over a bowl or 4-cup glass measure. Set aside the neck, gizzard, and heart until cool enough to handle. Discard the rest of the solids. Let the stock cool completely. Skim off any fat that rises to the top. Cover and refrigerate until ready to use. (When you’re ready to make gravy, skim the fat from the top of the stock again, if necessary.)
If making giblet gravy, shred the meat from the neck and finely dice the gizzard and heart. Cover and refrigerate until you are ready to us.
Source: The New Thanksgiving Table by Diane Morgan