Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Poultry Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Turkey giblets
Water, cold
1 t Salt
2 c Turkey drippings
1/2 c Flour
Assuming you are going to roast a turkey in the oven,
it will be in a roasting pan of some kind. I am also
assuming this turkey had giblets (you know, liver,
heart, gizzard and neck). While the turkey is
roasting, put the giblets in a pretty large pot with
lots of water and a little salt. Bring them to a boil
and let 'em simmer. No length of time - just till
they are done.
After you remove the turkey from the roaster, there
should be lots of juices in there that have
accumulated during roasting.
I pour them out into something and skim the fat off
(or use one of those fat skimming cups or brushes).
Then, put the de-fatted drippings back into the pan.
Add some of the liquid from cooking the giblets if
needed to make 2 c. Whisk flour into it, and simmer
while it thickens.
Scrape up all of the "goodies" from the bottom of the
pan to make the gravy extra-flavorful. If it gets too
thick, you can add more liquid. If it isn't thick
enough, add more flour and continue to whisk it, to
keep out most of the lumps. You can chop up the
giblets, finely and add them to the gravy as it is
almost done - just to heat them through.
If you have to add something because the color is not
what you would like, a dash of Kitchen Bouquet will do
it - not much.
Posted on GEnie by S.KERR7 [syd], Nov 26, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
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