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This recipe for GIBLET TURKEY GRAVY, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Monday, August 31, 2009


1 tablespoon vegetable oil
Turkey neck and giblets, minus the liver
1 onion, chopped
4 cups chicken broth
2 cups water
4 sprigs fresh thyme, dry can be used
4 tablespoons unsalted butter
6 tablespoons all purpose flour
salt and pepper

Heat oil in large pan over medium heat, brown giblets (minus liver) and neck for 5 minutes. Add onion and cook until softened, about 3 minutes; then reduce heat to low, cover and simmer for 20 minutes.
Turn heat to high, add chicken broth and water, scrape pan bottom, and bring to boil. Reduce heat to low add herbs and simmer for about 30 minutes, skimming if needed.
Pour broth through fine-mesh strainer. Discard solids.
Melt butter in large saucepan over medium heat. Whisk in flour. Cook, whisking constantly, until honey-colored and fragrant, about 4 minutes.
Bring giblet broth to simmer and add to pan, a little at a time whisking constantly. Simmer gravy about 5 minutes. Set aside till turkey is done.
Scrape up bits of roasting pan and pour drippings into separator. Reheat gravy over medium heat until bubbling. Add defatted drippings. Simmer for 2 minutes until gravy thickens. Season with salt and pepper.




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