Syd's Turkey Gravy
Yield
10 servingsPrep
15 minCook
15 minReady
30Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
turkey giblets
|
* |
| 1 | x |
water
cold |
*
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
turkey drippings
|
* |
| ½ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
turkey giblets
|
* |
| 1 | x |
water
cold |
*
|
| 5 | ml |
salt
|
|
| 473 | ml |
turkey drippings
|
* |
| 118 | ml |
all-purpose flour
|
|
Directions
While the turkey is roasting, put the giblets in a large pot with lots of water and a little salt.
Bring them to a boil and simmer.
Remove the turkey from the roaster (there should be lots of juices in there that have accumulated during roasting).
Pour juice into another container and skim the fat off the juice.
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-flavourful.
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.
Finely chop up the giblets and add them to the gravy.
