Ingredients
Makes 3 1/2 cups
Step 1
Combine first 6 ingredients in large saucepan. Using vegetable peeler, remove peel from lemon (yellow part only). Add peel to broth mixture. Bring mixture to boil; reduce heat and simmer until neck and gizzard are tender, about 45 minutes.
Step 2
Remove neck, heart, and gizzard from broth; finely chop heart and gizzard. Pull meat from neck and chop. Strain broth. Return broth to pan; boil until reduced to 3 cups, about 10 minutes. Remove from heat; add tea bag. Cover; steep 10 minutes. Discard tea bag.
Step 3
Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Cook until light brown, stirring frequently, about 5 minutes. Whisk in broth and cream. Bring to boil; reduce heat to medium and simmer until slightly thickened and smooth, stirring frequently, about 8 minutes. Stir in grated peel and neck, heart, and gizzard pieces. Season with salt and pepper.
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Reviews (6)
Back to TopI agree 100% with atmeh from Birmingham's review. This gravy is definitely different from traditional and it's really tasty. One guest at our dinner said he didn't like regular gravy but he loved this! Would definitely recommend it to go along with the Tea-Brined turkey recipe.
deitzee
Brooklyn, NY
11/29/2009
I see that some reviewers didn't like this gravy because it's not a typical gravy. Well, that's one of the things I liked about it! It had a nice (slightly tart) lemony-ness, and the tea/broth gave it a good overall depth of flavor. I enjoy traditional brown gravy too, but this is a tasty new option
atmeh
Birmingham, AL
1/6/2006
We had 23 people over for Thanksgiving, and not one of them liked this gravy. The taste wasn't bad, it just wasn't what we wanted. Everyone preferred the Roasted Onion & Shallot gravy that we made with a second turkey.
NCAlberts
Raleigh, NC
11/26/2005
Amazing gravy, went wonderfully with the bird and was actually quite easy to prepare during the time that the turkey was resting. Can't wait to make this again next year.
MaggieMaee
Northern Virginia
1/4/2005
Made almost this recipe for both Thanksgiving and Christmas 2004. I liked it because it wasn't the same old pan gravy that my hubby goes ape for. That said, he prefers old reliable and says this is too sweet. Here's what I did to customize to my family's tastes: no carrots. Cooked the neck meat in the broth but did not use the neck meat, heart, or gizzard in the ultimate product. Cooked a few hours ahead and reheated, which saved a lot of last-minute effort.
Anonymous
Texas transplanted in Kenya
1/3/2005
Just finished the gravy, will be grilling the turkey tomorrow. The gravy is delicious! I didn't use low-salt chicken broth,as recommended, and wish that I had. It's a bit too salty, so if you plan to make it, use the low-sodium broth. That way you can control the final flavor.
ERhine
Santa Fe, NM
11/24/2004
