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Turkey Gravy
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| Turkey Gravy |
Cover the giblets, wing tips, and neck bones with water in a large pot. Add a stalk of chopped celery, a chopped carrot, some parsley, and a chopped onion (with peel). Add about 4 cups of water; let simmer approximately 1 hour. Remove from heat and strain broth; discard vegetables and reserve broth for gravy. Either discard giblets or pick meat from neck and wing tips. Finely chop all giblets and meat; add to turkey stock when making gravy.
After the turkey is done roasting, remove the turkey from the pan. Using a heavy spoon, scrape all the dark drippings and any crunchy bits from the sides and bottom of the pan. Add to the stock previously made.
For each 2 cups of gravy desired, add 3 tablespoons fat, 3 tablespoons all purpose flour, and 2 cups chicken bouillon. In a separate container with a lid, shake together all-purpose flour and about 2 cups cool water.
Once the drippings in the pan are lightly bubbling, slowly add the slurry of flour water. Stop adding once it starts to thicken.
simmer for about 10 minutes. Season to taste.
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