“This is a really good tasting gravy and most of the work can be done before the turkey is finished. Anything to help reduce the last minute chaos of getting holiday dinners on the table. I got this from a 1991 issue of Woman's Day.”
READY IN:
2hrs 15mins
SERVES:
14
YIELD:
6-7 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Stage 1 MAKE BROTH.
  2. Up to 3 days ahead cut turkey neck and heart in half.
  3. Put into a large saucepan along with gizzard and remaining broth ingredients.
  4. Bring to a boil, reduce heat and simmer gently, uncovered, 1 1/2 hours.
  5. Add liver and simmer 30 minutes longer or until gizzard is very tender.
  6. Remove giblets to a cutting board.
  7. Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible.
  8. Discard vegetables.
  9. Add water to broth if needed, to make 6 cups.
  10. Chop giblets and neck meat.
  11. Refrigerate.
  12. Stage 2 THICKEN BROTH.
  13. Mash butter and flour with a fork until blended to a paste. Break into 4 chunks.
  14. Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until blended.
  15. Whisk until thickened and boiling. Boil 3 minutes minutes longer to cook out any "floury" taste.
  16. Cover surface of gravy to keep skin from forming.
  17. Refrigerate.
  18. Stage 3 FINISH GRAVY.
  19. After turkey is removed from roasting pan: Spoon fat off pan drippings and discard.
  20. Stir juices in pan (add up to 2°C water if juices have evaporated), scraping up brown bits on bottom of pan.
  21. Add no more than 2 cups of drippings to gravy or it will be too thin.
  22. Stir in giblets and neck meat.
  23. Heat and season to taste.

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