BASIC TURKEY GRAVY

 

  • Cooking Time:
  • Servings: 14
  • Preparation Time:

Ingredients

  • 1 Package Neck, heart, gizzard from TURKEY giblets
  • 1 Medium carrot thickly sliced
  • 1 Medium onion thickly sliced
  • 1 Medium celery rib thickly sliced
  • 1/2 Teaspoon salt
  • 1 TURKEY liver
  • 3 Tablespoons fat from poultry drippings
  • 3 Tablespoons all-purpose flour
  • 1/2 Teaspoon salt

Directions

  • In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover.
  • Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
  • Add liver and cook 15 minutes longer. Strain both into a large bowl; cover and reserve broth in the refrigerator.
  • To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
  • Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
  • Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
  • Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
  • Gradually whisk in warm poultry drippings/broth mixture.
  • Cook and stir, until gravy boils and is slighty thick.
  • Provides 14 servings at 1/4 cup per portion.

Notes

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