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Traditional Roasted Turkey with Gravy
Guest Author - Lisa Babick
1. Combine giblets (except liver), neck, celery, onion and salt in a medium saucepan; add 21/2 cups water. Bring to a boil; cover, reduce heat and simmer 45 minutes or until giblets are tender.
2. Pour mixture through a wire-mesh strainer into a bowl, discarding giblets, celery and onion. Set strained broth aside.
3. Skim fat from pan drippings of roasted turkey; discard fat. Add enough strained broth to pan drippings to equal 1-1/2 cups.
4. Combine flour and 1/4 cup water in a medium saucepan; stir until smooth. Add broth mixture to flour mixture. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in pepper and serve. Makes about 2-1/2 cups.
|About the Turkey |
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