Makes about 4 cups of gravy
Simmer giblets (except liver) and neck with 1 chopped onion, handful of celerity tops, 1 teaspoon salt, and 1/2 teaspoon peppercorns in 4 cups water about 2 hours, or until tender. Add liver during last 20 minutes' cooking. Strain stock; measure; add water, if needed, to make 4 cups. Chop giblets and neck meat; add to stock; chill. (It's good to get this much done a day ahead.)
When turkey is cooked, remove from roasting pan; pour fat into measuring cup, leaving brown drippings in pan. Return 1/2 cup fat to pan; blend in 1/2 cup flour; gradually stir in stock and giblets. Cook, stirring constantly, until gravy thickens and boils 1 minute. Season to taste and darken gravy with a little gravy coloring, if you wish.
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