Recipe: Huckleberry’s Turkey Giblet Gravy
Chef Davis Turner shares what’s well worth gobbling about
By Wayne Alan Brenner,
1:00PM, Mon. Dec. 7, 2020
You know that food truck called Huckleberry, right? The one that anchors the Circle Brewing parking lot, right down the street from where the Austin FC Stadium is preparing for eventual fútbol action?
Then you also know that Huckleberry’s owner, Davis Turner, is especially acclaimed as a seafood chef. He’s sourcing the subjects of his prodigious culinary flexes straight from the Gulf, too, he’s cooking up all manner of fresh oceanic delectables, and that’s why the truck and its outdoor dining area is becoming a destination spot even before anyone gets their nearby soccer on.
But, listen: It ain’t all about the fish: The Corpus Christi native has a winning way with culinary renditions of many animals and plants, from the sea and from the land, which a visit to 2340 W. Braker will quickly corroborate. And Thanksgiving has come and gone, yes, but you can still make Chef Davis’ Envy Giblet Gravy & Turkey Stock at home for the holidays.
Yes, yes, of course Huckleberry’s head honcho has those mad kitchen skills. But, c’mon, you’re not so bad yourself, citizen, you can wield a utensil or two, and it’s only – well, look:
ENVY TURKEY STOCK
(Makes about 2 quarts)
1 turkey neck
1 cup yellow onion – rough chop
1 cup celery – rough chop
1 cup carrot – peeled and rough chop
4 crushed garlic cloves
2 bay leaves
6 thyme sprigs
10 parsley sprigs
8 cups water
4 cups Circle Brewing’s Envy Amber
2 tbsp unsalted butter
Salt and black pepper to taste
In a large saucepan, melt butter and sauté turkey neck, onions, carrots, garlic, and celery on medium heat for about five minutes or until vegetables start to color. Once vegetables and the turkey neck have a golden color, deglaze the pan with Envy Amber and reduce by half. Then, add water, bay leaves, thyme, and parsley. Simmer on low for two hours. Remove stock from heat, strain.
ENVY TURKEY GRAVY
(Makes about 5 cups)
5 tbsp unsalted butter
1/2 cup all-purpose flour
Remaining drippings from the pan you roasted that bird in
4 cups Envy Turkey Stock
1 tsp Kitchen Bouquet (optional)
Turkey giblets (optional)
In a small saucepan over medium heat, whisk together butter and flour until well combined and the resulting roux begins to bubble. Whisk in the remaining drippings from the turkey roasting pan, the stock, and Kitchen Bouquet, then blend together well. Add the giblets, decrease the heat to low, and let simmer. Stir constantly, until thickened.
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