Making the Gravy

Giblet Gravy

Makes about 5 cups.

Turkey neck and giblets
Dash pepper
1 medium sized onion chopped(1/2 cup)
1 bay leaf
4 cups water
Few celery tops
1/2 cup all purpose flour
1 teaspoon salt

1 cup water.

1.Combine turkey neck,giblets(except liver),onion celery tops,salt pepper,bay leaf and the four cups of water in a medium-size saucepan. 2.Heat to boiling;lower heat;cover.Simmer 1 hour and 440 minutes;add liver .Simmer 20 minutes longer or until tender; 3. Strain broth;measure;add more water if necessary to make 4 cups. chop giblets;reserve. 4. After turkey is removed from roasting pan, remove rack. Tilt pan and pour all but 1/2 cup of fat.Addflour; stir over low heat until bubbly. 5. Add the 4 cups giblet broth and the remaining 1 cup water to pan;stir and scrape over low heat until all brown bits are dissolved. Cook,stirring constantly until gravy thickens and bubbles. Lower heat ;simmer5 minutes.Stir in chopped giblets.Taste;add additional salt and pepper,if needed. Lets Talk Turkey

Tips Before Cooking

Buying a Turkey

What size turkey should I buy?

Is it better to buy one large turkey or two small ones?

Should I buy fresh or frozen?

What about turkeys that have been injected with fats and seasonings?

What about turkey parts and frozen stuffed turkeys?

Storing an Uncooked Turkey

How long can a whole turkey be kept frozen?

How long can a fresh turkey be kept refrigerated?

Thawing a Frozen Turkey

Thawing Rules