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1. In 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables and 1/2 teaspoon salt in enough cold water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
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2. Add liver and simmer 15 minutes. Strain broth into large bowl; cover and reserve broth in refrigerator.
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3. To make gravy, remove cooked turkey and roasting rack from roasting pan. Strain poultry drippings into 4-cup measuring cup.
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4. Add 1 cup giblet broth to roasting pan and stir until crusty brown bits are loosened; pour liquid into cup with drippings. Let mixture stand until fat rises to top.
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5. Over medium heat, spoon 3 tablespoons fat from poultry drippings into 2-quart saucepan. Whisk flour and remaining 1/2 teaspoon salt into fat; cook and stir until flour turns golden.
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6. Meanwhile, skim and discard any fat remaining on top of poultry drippings. Add remaining broth and enough water to poultry drippings to equal 3-1/2 cups.
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7. Gradually whisk in warm poultry drippings-broth mixture. Cook and stir until gravy boils and thickens slightly.
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Giblet Gravy
Pull cooked meat from the neck and discard bones. Coarsely chop neck meat and cooked giblets. Cover and reserve in refrigerator. Stir reserved giblets and neck meat into prepared Basic Turkey Gravy. Season with salt and black pepper. Heat to a simmer.
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Sherry Gravy
Add 1/3 cup sherry to prepared Basic Turkey Gravy. Season with salt and black pepper. Heat to a simmer.
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Mushroom Gravy
1. Clean and slice thin 1/2 pound button mushrooms.2. Melt 1-1/2 tablespoons butter in large skillet over high heat. Add sliced mushrooms and sauté until mushrooms are tender and all liquid has evaporated, about 3 to 4 minutes. Cover and reserve. Add mushrooms to prepared Basic Turkey Gravy and heat to a simmer. Season with salt and black pepper.
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