When many view cooking the turkey to be the hardest part of the Thanksgiving meal, I actually think the biggest challenge is bringing all the other food together to be ready in time when the turkey is done. This is when doing anything you can do ahead of time becomes your best friend. One thing you can do ahead is start your gravy. All you need to begin this gravy is the giblets and neck. You know, those things you pull out of the turkey and often toss out. These are valuable gravy making ingredients. And this all can start the night before.
How to Make Overnight Giblet Gravy
I take the neck and the giblets from the turkey and toss them into my slow cooker. Since I butterfly my turkey, I also throw in the bone I cut out. Add 8 cups of water. Cover and allow to cook overnight.
You will have hot giblet stock ready for you to make gravy on the big day. All you have to do is when the turkey is out of the oven, turn the giblet stock into a gravy via the roux method. Melt the butter into a large saucepan. Add flour and salt. Then mix in the stock. Bring to a boil and the gravy with thicken up and be ready to serve.
Hot Stock on Hand
Even if you don’t make gravy with your stock, it can be a lifesaver on Thanksgiving. One of Bobby Flay’s Thanksgiving tips is always having hot stock ready if needed to heat up slices of turkeys, or thin out the gravy, and maybe to add to the dressing if it needs a little moisture.
- The night before the meal, place the giblets, neck, any vegetables or spices in a slow cooker.
- Add 8 cups of water.
- Set to low and go to bed.
- Just before serving, strain the stock.
- For every 2 cups of stock, you need 4 tablespoons of butter and 3 tablespoons of flour/starch.
- Melt the butter in a saucepan over medium high.
- Add the flour/starch. Stir well until evenly distributed.
- Stir in the stock.
- Bring to a boil and stir until gravy has thicken to your liking.
- Serve immediately.