Serves 12
turkey roasting pan drippings
1 cup cream sherry
1 bag turkey giblets
2 quarts turkey or chicken stock
7 oz blonde turkey fat roux
1 lemon, juiced
½ tsp white truffle oil
salt and freshly ground black pepper
Truffled Giblet Gravy
Preparation – Turkey Gravy
Pour excess turkey fat from a cooked, whole turkey from inside its roasting pan into a heat-proof container,
taking care to reserve the browned juices in the pan. Set aside for roux. On a stovetop burner over medium-high heat, heat turkey roasting pan. Add sherry to deglaze the pan, scraping up any fond (browned bits stuck to the pan). Reduce sherry by half, then strain all liquid into a heat-proof container. Let liquid separate and skim the remaining fat.
Pour drippings, sherry mixture and giblets into a heavy-bottomed pan. Cook giblets through. Add stock and bring to a simmer, whisking constantly. While whisking, add roux (recipe below) and bring to a boil. Adjust thickness with additional stock as needed – blending giblets will thicken the gravy slightly. In small batches (never fill a blender over half full with hot liquid) blend gravy. Strain gravy through a chinois or fine mesh strainer. Add lemon juice and truffle oil. Taste gravy, adding salt and pepper to taste.
Preparation – Roux
Measure the amount of turkey fat. Pour fat into a heavy-bottomed pan over medium heat.
Measure the same amount of flour to match fat and slowly whisk it into the fat. Reduce heat slightly, stirring often to cook until a nutty aroma rises from the pan. It is quite likely the amount of roux yielded will exceed what the above recipe requires. Chill excess roux, then freeze roux for future use.