The perfect turkey topper.

Ingredients

• Turkey drippings from roasting pan
• Flour, as needed
• Turkey broth, as needed

• Salt and pepper, to taste
• Chopped giblets, if desired

Instructions

1. Measure drippings from turkey roasting pan and put into a saucepan. For every 2 tablespoons of liquid, whisk in 2 tablespoons of flour (using a whisk will prevent lumps). Cook over medium heat until bubbly; remove from heat.

2. Slowly add 1 cup of turkey broth for every 2 tablespoons of pan drippings. Return to heat and cook until thickened. Add salt and pepper to taste. If desired, add chopped giblets.

3. For thinner gravy, use 1 tablespoon flour and 1 cup turkey broth for each tablespoon of drippings.

4. *To prepare turkey broth, take giblets from turkey cavity and rinse under cold running water. Place all giblets, except the liver, in a 3 quart saucepan and add enough water to cover. Bring to boil and skim off the white foam; reduce heat. Simmer 1 hour, add liver and continue cooking 15 minutes. Remove giblets, cool and remove meat from neck. Chop all meat from giblets and, if desired, add to gravy. This broth is good for use in stuffing and gravy. Any leftover may be frozen and used as the base for turkey soup. Makes 8 servings.

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Find more about:

• Christmas |
• Easter |
• Gravy |
• Thanksgiving |
• Turkey |
• Turkey Broth |
• Turkey Drippings

Related Categories:

• Good Gravy! |
• Sauces