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For Best
Results:
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♦ Remove the Wire that holds the drumsticks together.
♦ Place a Thermometer in the thickest part of the thigh.
♦ Watch the turkey closely the Last Hour.
♦ After 145 degrees, the thermometer temperature will rise quickly.
♦ Heritage Turkeys are done between 150-155 degrees in the thigh.
♦ Free
Range and Organic Turkeys are done between 165-170 degrees in the Thigh.
♦ Let
the turkey rest for 20-30 minutes before carving.
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Basic Turkey Gravy
Servings: 14
Meal Type: Dinner, Lunch
Ethnicity: American
Occasions: Thanksgiving, Christmas, Easter
Recipe by The National Turkey Federation. |
| Amount |
Measure |
Ingredients |
Preparation |
| 1 |
Package |
Neck, Heart, Gizzard From TURKEY
Giblets |
|
| 1 |
Medium |
Carrot |
Thickly Sliced |
| 1 |
Medium |
Onion
|
Thickly Sliced |
| 1 |
Medium |
Celery rib |
Thickly Sliced |
| 1/2 |
Teaspoon |
Salt |
|
| 1 |
|
Turkey Liver |
|
| 3 |
Teaspoons |
Fat From Turkey Drippings |
|
| 3 |
Teaspoons |
All-Purpose Flour |
|
| 1/2 |
Teaspoon |
Salt |
|
| |
To Taste |
Pepper |
|
Method
1.
In a 3-quart saucepan, over high heat, place neck, heart, gizzard,
vegetables and salt in enough water to cover. Heat to boiling. Reduce
heat to low; cover and simmer 45 minutes.
2.
Add liver and cook 15 minutes longer. Strain broth into a large bowl;
cover and reserve broth in the refrigerator.
3.
Pull cooked meat from the neck and discard bones. Coarsely chop the neck
meat and cooked giblets. Cover and reserve in the refrigerator.
4.
To make the gravy, remove the cooked turkey and roasting rack from the
roasting pan. Pour poultry drippings through a sieve into a 4-cup
measuring cup.
5.
Add 1 cup giblet broth to the roasting pan and stir until the crusty
brown bits are loosened; pour the deglazed liquid/broth into the 4-cup
measure. Let the mixture stand a few minutes, until the fat rises to the
top.
6.
Over medium heat, spoon 3 tablespoons fat from the poultry drippings
into a 2-quart saucepan. Whisk flour and salt into the heated fat and
continue to cook and stir until the flour turns golden.
7.
Meanwhile, skim and discard any fat that remains on top of the poultry
drippings. Add remaining broth and enough water to the poultry drippings
to equal 3-1/2 cups.
8.
Gradually whisk in warm poultry drippings/broth mixture.
9.
Stir reserved chopped giblets into gravy. Season with salt and pepper.
Cook and stir until gravy simmers and is slightly thick. Provides 16
servings at 1/4 cup per portion.
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Nutritional
Information (per serving) |
| Calories |
72 |
| Protein |
6 grams |
| Fat (57%) |
4 grams |
| Carbohydrate |
4 grams |
| Sodium |
184 mg |
| Cholesterol |
51 mg |
Reserved turkey neck,heart and gizzard
6 cups water
3 1/2 cups canned low-salt chicken broth
2 carrots coarsely chopped
1 onion, halved
1 large celery stalk, chopped
1 small bay leaf
5 tablespoons butter
5 tablespoons all purpose flour
1/4 cup whipping cream |
Place reserved turkey neck, heart and gizzard into large saucepan. Add 6 cups
water, 3 1/2 chicken broth, carrots, onion, celery and bay leaf. Simmer over medium heat
until turkey stock is reduced to 3 cups, about 2 hours. Strain turkey stock into bowl,
reserve turkey neck and giblets. Pull meat off neck. Chop neck meat and giblets. Melt 5
tablespoons butter in heavy large saucepan over medium heat. Add 5 tablespoons all purpose
flour and whisk 2 minutes. Gradually whisk in turkey stock, cream and up to one cup
reserved turkey pan juices (juices are salty, so add according to taste). Simmer gravy
until thickened to desired consistency, whisking occasionally, about 5 minutes. Add
chopped turkey neck meat and giblets. Season to taste with pepper. |
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