Giblet Sauce

By pfwombat

Ingredients

• Roasting pan with juices from a (14- to 16-pound) roast turkey
• Unsalted butter (less than 1/2 stick), melted, if turkey drippings yield less than 1/4 cup
• 4 cups hot turkey giblet stock
• 1/4 cup all-purpose flour
• Reserved cooked giblets (optional), finely chopped
• Turkey Giblet Stock
• 1 tablespoon vegetable oil
• Neck and giblets (excluding liver) from a 12- to 14-lb turkey
• 1 celery rib, coarsely chopped
• 1 carrot, coarsely chopped
• 1 onion (not peeled), quartered
• 1 3/4 cups chicken stock or reduced-sodium chicken broth
• 4 cups water
• 1 Turkish or 1/2 California bay leaf
• 1 teaspoon black peppercorns
• 1 teaspoon dried thyme, crumbled

Details

Adapted from epicurious.com

Preparation

Step 1

1)Pour pan juices into a 1-quart glass measure (do not clean roasting pan), then skim off fat and reserve fat and juices separately. (If using a fat separator, pour pan juices into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into 1-quart glass measure and reserve fat left in separator.) If there is less than 1/4 cup reserved fat, add melted butter.
2)Straddle roasting pan across 2 burners. Add 1 cup giblet stock to pan and deglaze pan by boiling over high heat, scraping up brown bits, about 1 minute. Add to glass measure with remaining 3 cups giblet stock.
3)Whisk together reserved fat and flour in a 2-quart heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, then whisk in any turkey juices accumulated on platter and finely chopped giblets, if using. Simmer sauce, whisking occasionally, 10 minutes. Season with salt and pepper.

Turkey Giblet Stock
1) eat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cut neck into 1-inch pieces. Brown neck, giblets, celery, carrot, and onion, turning occasionally, about 6 minutes. Add chicken stock, scraping up brown bits.
2)Transfer mixture to a 3-quart saucepan. Add water, bay leaf, peppercorns, and thyme and simmer, uncovered, until liquid is reduced to about 4 cups, 40 to 45 minutes.
3)Strain stock through a fine-mesh sieve into a bowl (discard solids). Skim off and discard any fat.

Cooks' note: Stock can be made 3 days ahead and chilled (covered once cool).