Turkey Gravy

It is a must that you have mashed taters with this gravy.

I take the neck, liver, gizzard and heart. Add a little salt and pepper and plenty of water to make broth. Bring to a boil and cut back to a simmer. When tender remove the meat and let it cool. When the broth is cool enough, put into a ziplock bag and place in the fridge with the zipper side up.

When cool enough for the fat to set up, cut the bottom corner of ziplock off and it will drain out. The sides will suck in and trap all the fat.

I bake the turkey in double heavy duty aluminum foil so I can save all of the drippings. I add this to a skillet. If you want more gravy add some broth. Then make a slurry out of corn starch and cool broth.

Bring to a boil and add a little of the slurry stirring all the time.

It must boil to see how thick it will be. You don’t want it to be very thick. Keep doing this till you are satisfied, so it will coat the back of a spoon. Taste, salt and pepper to suit you.

Then pick all the meat off the neck take it and the liver, gizzard, and heart, chop very fine and add to part of your gravy to make giblet gravy.