Dad’s Giblet Gravy

Remove giblets (neck, gizzards, heart, liver, kidneys) from the cavity of the turkey. Rinse thoroughly. Place in a medium saucepan and cover with water. Bring to a boil and lower heat to a simmer. Simmer covered on lowest setting for the duration of the roasting time for the turkey.

When turkey is done, strain the gravy in a fine sieve and discard the giblets.

In the turkey roasting pan, pour ½ cup of gravy into the pan to soften turkey drippings. Scrape the caramelized juices off the bottom of the pan. Pour the pan drippings into the giblet gravy and strain and remove as much visible fat off the top as possible using a tablespoon. Strain again. Pour strained gravy into a gravy separator and drain fat.

Add wine. Add more salt and pepper if necessary. Place over medium heat.

In a coffee cup, place cornstarch inside. Pour about ¼ cup of gravy into the cornstarch to form a paste. Slowly introduce cornstarch/gravy paste back into the saucepan of gravy… slowly. Stir continuously as cornstarch thickens the gravy. Adjust the quantity of cornstarch according to personal preference.

After gravy begins to boil, reduce heat to low until ready to serve. This gravy is savory, relatively lightweight, and brown in color.