Turkey Gravy Recipe
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Category: |
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Ingredients: |
Ingredients: 2 cps turkey drippings (add water if you don't have quite 2 cps)
1/4 cp flour
Turkey giblets & neck
Salt & pepper to taste
Prepare your own turkey broth
3 cps water
Turkey heart, gizzard and neck - not the liver
1 onion, quartered
2 celery stalks, roughly chopped
Parsley
Peppercorns
Bay leaf
Bring the concoction to a boil, reduce to simmer - cover and let it cook 1 1/2 hrs. Strain out all the veggies and herbs and continue with directions below.
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Directions: |
Directions:Transfer the turkey to dish it can rest and drain in. Pour the drippings from the roasting pan into a bowl. Add a bunch of ice cubes to the drippings – enough so that they take up about twice as much room as they did. Let that sit for a couple of minutes while attending to other parts of the meal.
After a time scoop out the ice cubes and the congealed fat along with them. Pour the reduced fat drippings into a 2 cp measuring cup, add enough water to make 2 cps. Pour about 1 ½ cps into a saucepan over med/lo heat. Whisk a ¼ cp flour into what’s left in the measuring cup till it’s well blended. Add this to the saucepan and whisk a bit more. Add a bit of salt and pepper to taste. Add the neck for flavor, remove before serving Reduce heat to low and heat till it thickens. Remove the neck before serving.
LIVER - The liver should be soaked in milk for 2-3 hrs before cooking. Sear it in a hot skillet, dice it and add it to the gravy if you choose.
HEART & GIZZARD - The heart and gizzard are pretty tough but can be seared in a hot skillet and added to the stuffing whole for flavor. Remove them before serving.
NECK - The neck obviously can't be eaten but sear it with the rest of the giblets and add it to the gravy for flavor. Remove it before serving. |
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