|
Home Tips > Useful > Thanksgiving Gravy Tips How To Make Gravy For Thanksgiving Ingredients:
1 Package neck, heart, gizzard from TURKEY giblets
1 Medium carrot, thickly sliced
1 Medium onion, thickly sliced
1 Medium celery rib, thickly sliced
1/2 Teaspoon salt
3 Tablespoons fat from turkey drippings
3 Tablespoons all-purpose flour
1/2 Teaspoon salt
To Taste freshly ground pepper
- In a 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 60 minutes, skimming any foam from the top.
- Strain broth into a large bowl; cover and reserve broth in the refrigerator.
- To make gravy, remove cooked turkey and roasting rack from the roasting pan. Strain poultry drippings through a sieve into a 4-cup measuring cup.
- Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into cup with drippings. Let the mixture stand a few minutes, until the fat rises to the top.
- Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and 1/2 teaspoon salt into the heated fat and continue to cook and stir until the flour turns golden brown.
- Meanwhile, skim and discard any fat remaining on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
- Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy simmers and is slighty thick. Season to taste.
- Provides 14 servings at 1/4 cup per portion.
Recipe Source: Recipe by The National Turkey Federation
Comments about this topic (0)
· No comments yet, be the first to comment
Related Home Tips Resources:
|
