Turkey Gravy

Ingredients

giblets and neck from one turkey
2 onions, peeled and diced
2 stalks of celery diced
2 teaspoons salt
6 tablespoons turkey pan drippings
6 tablespoons cornstarch
7 1/4 cups water

Preparation

1
In large saucepan place turkey giblets and neck, 1/4 cup water, onion, celery, salt and bay leaf. Bring to boil, cover and simmer 30 minutes or until giblets are tender.
2
Drain broth, reserve. Pour pan drippings into large measuring cup. Allow to stand several minutes until fat separates from turkey juices.
3
Return 6 tablespoons fat drippings to pan, discard remaining fat drippings.
4
Add reserved giblet broth to turkey juices to equal 6 cups. Return to roasting pan. Stir together cornstarch and water until smooth, add to roasting pan.
5
Add bouillon cubes, stirring constantly. Bring to boil over medium heat, stirring up brown bits from bottom of pan. Boil 1 minute. If desired, chop giblets and add to gravy. Makes 6 cups.

Tools

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Yield:

1.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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