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“From my collection of handwritten recipes 1964. Note: Amounts depend on how much fat and flour were used.”
READY IN:
2hrs 10mins
SERVES:
8
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. While turkey is cooking, cover the giblets, wing tips and neck bone with 2 quarts cold water. Add onion, celery and parsley and simmer for 2 hours. Strain the broth and put aside for gravy. When turkey is cooked, remove it from pan and pour fat into small bowl. Place roasting pan on a surface burner of stove. Spoon fat off carefully and place in roasting pan. To each Tblsp. of fat, add 1 Tblsp. of flour. Cook the flour and fat together until well browned. Then add the brown drippings in the bowl to the flour and fat and cook 1 minute more. Then add 1 cup of broth for each Tblsp. of fat used in base mixture. If there is not enough broth, add canned chicken broth or water. Add salt, pepper and a good pinch of oregano to taste. Boil up again for 5 minutes and strain.

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