Gravy is somewhat intimidating to me, but it's really not that hard at all! Once you take your giblets and the turkey neck out of the raw turkey, put them in water and bring to a boil. Allow to simmer for about 30 mins. Take out the giblets (not the neck), chop up into little pieces and put in the fridge. You'll use the giblet broth for the gravy.
In a medium-sized pot, melt a stick of butter over medium heat. Slowly add about 1/2 c. flour, stirring until smooth. Then slowly add about 2 T. of the giblet broth at a time, stirring until creamy (not watery). Keep doing this until most of giblet broth is gone.
In a medium-sized pot, melt a stick of butter over medium heat. Slowly add about 1/2 c. flour, stirring until smooth. Then slowly add about 2 T. of the giblet broth at a time, stirring until creamy (not watery). Keep doing this until most of giblet broth is gone.
Allow to simmer on the stove. Whenever you baste your turkey (every hr.), pour about 1/2 c. of the turkey juices into the gravy as well, stirring until creamy. To thicken, allow to boil. Before serving, stir in the cut-up giblets from the fridge and allow to heat up. More gravy is better for leftovers!
0 Responses to "Turkey Gravy"
Post a Comment