Peach-Glazed Texas Turkey and Giblet Gravy

The Texas Hill Country is famous for its succulent peaches. In a nod to that local bounty, chef/owner Bud Royer, of Royers Cafe in ROUND TOP,

TEXAS, dresses up his bird with a peach jelly glaze that adds gorgeous color and flavor to any basic turkey. Royer’s traditional Southern gravy uses the turkey neck meat and giblets, along with chopped hard-cooked egg. He also stirs in 2 Tbsp of dressing, just like his wife’s grandmother did. (Go to Parade.com/turkey to get Royer’s full recipe for turkey, dressing and gravy.)

Peach Glaze

Combine ¼ cup butter, 2 Tbsp peach jelly and 1 Tbsp honey in a small saucepan until butter melts. About 45 minutes before turkey is done, brush it with glaze; repeat twice before removing turkey from oven. If turkey starts to brown too quickly, tent with foil. Yields 7 Tbsp glaze.

Giblet Gravy

Heat 1 Tbsp canola oil in a skillet over medium-high heat. Add turkey neck and giblets; cook, turning often, 30 minutes or until cooked through. Remove meat from neck; chop neck meat and giblets. Melt ¼ cup butter in skillet over medium heat. Add ½ cup chopped onion; cook 3–5 minutes or until tender. Pour turkey drippings into a large measuring cup; add enough chicken stock to make 1½ cups. Combine drippings, stock, 1 (10 oz) can

condensed cream of chicken soup, 1 chopped hard-cooked egg, neck meat and giblets in a medium saucepan over low heat. Bring to a boil. In a bowl, whisk ½ cup evaporated milk and 2 Tbsp flour until smooth; add to pan. Stir in onion. Cook 2 minutes or until desired thickness. Serves 16.