*  Exported from  MasterCook  *
 
                             SYD'S TURKEY GRAVY
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Poultry                          Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Turkey giblets
                         Water, cold
    1       t            Salt
    2       c            Turkey drippings
      1/2   c            Flour
 
   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 all 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
  
 
 
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