Gravy
Neck, liver, gizzard, heart from turkey
1 peeled carrot
1 peeled onion
1 stalk celery
1 qt water or chicken broth
2 t. salt
Boil and then simmer for 2 hours or until neck comes apart easily. Cool and discard vegetables. Chop up the meat getting most of the meat off the neck bones and cutting away all gristle from the gizzard. This can be done a day ahead. You can also add flour and more broth and make a thick gravy ahead. You want about 1/2 C. flour for 2 cups of liquid. When the turkey is done you add the drippings from the pan less some of the fat. If the turkey was brined omit all salt until the drippings are added. I also add pepper(1 t. or more) and garlic powder to taste.
1 peeled carrot
1 peeled onion
1 stalk celery
1 qt water or chicken broth
2 t. salt
Boil and then simmer for 2 hours or until neck comes apart easily. Cool and discard vegetables. Chop up the meat getting most of the meat off the neck bones and cutting away all gristle from the gizzard. This can be done a day ahead. You can also add flour and more broth and make a thick gravy ahead. You want about 1/2 C. flour for 2 cups of liquid. When the turkey is done you add the drippings from the pan less some of the fat. If the turkey was brined omit all salt until the drippings are added. I also add pepper(1 t. or more) and garlic powder to taste.
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