Cut tureky nec and heart in half. Put into a large saucepan along with gizzard and remaining broth ingredients. Bring to a boil, reduce heat and simmer gently, ucover for 1 1/2 hours. Add liver and simmer 30 minutes longer.
Discard giblets and liver. Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible. Discard vegetables. Add water to broth, if neeed to make 6 cups.
Mash butter and flour with a fork or back of spoon until blended to a paste. Divide into 4 chunks.
Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until blended. Whisk until thckened and boiling. Boil 3 minutes longer to cook out any floury taste.
Step 5
After turkey is removed from roasting pan- Spoon fat off pan drippings and discard. Stir juices in pan (add up to 2 C water if juices have evaporated) scraping up brown bits on bottom of pan. Add no more than 2 C to gravy. Heat over medium-low heat until hot. Season to taste.
Originally Submitted
4/21/2010
0 Out of 5 from
0 reviews
You can add this Perfect Gravy recipe to your own private DesktopCookbook.
