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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 16 |
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Directions: Assuming you are going to roast a turkey in the oven, it will be
in a roasting pan of some kind. I am also assuming this turkey
had giblets (you know, liver, heart, gizzard and neck). While
the turkey is roasting, put the giblets in a pretty large pot
with lots of water and a little salt. Bring them to a boil and
let
'
em simmer. No length of time - just till they are done.
After you remove the turkey from the roaster, there should be
lots of juices in there that have accumulated during roasting.
I pour them out into something and skim the fat off (or use one
of those fat skimming cups or brushes). Then, put the de-fatted
drippings back into the pan. Add some of the liquid from
cooking the giblets if needed to make 2 c. Whisk
flour into it, and simmer while it thickens.
Scrape up al
l of the
"
goodies
"
from the bottom of the pan to
make the gravy extra-flavorful. If it gets too thick, you can
add more liquid. If it isn
'
t thick enough, add more flour and
continue to whisk it, to keep out most of the lumps. You can
chop up the giblets, finely and add them to the gravy as it is
almost done - just to heat them through.
If you have to add something because the color is not what you
would like, a dash of Kitchen Bouquet will do it - not much.
Posted on GEnie by S.KERR7 [syd], Nov 26, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005
| Ingredients:
-1
2 Cup(s) turkey drippings |
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