Giblet Gravy
- A few cracks of black pepper
- Giblets from a turkey (neck, liver, gizzard, sometimes heart)
- A few sprigs thyme
- 1/2 cup drippings from a roasted turkey or chicken
- 2 tablespoons flour
How big of a turkey? This method is best for a 12 to 16 pound bird. (Buy 1 to 1 1/2 pounds turkey for each guest.)
How long to cook the turkey? 13 minutes of cooking time for each pound of turkey if roasting empty and 15 minutes per pound if stuffed.
What temperature to cook the turkey? Preheat the oven to 450°F then drop the temperature to 350°F after putting the turkey into the oven.
What temperature should the turkey be? The turkey is done when it registers a minimum of 165° in the thickest part of the thigh.
How long to rest the turkey? Rest the turkey for at least 15 minutes before carving.
The linked article recommends this recipe as a way to use up vegetables that are close to going bad.
From The Tomato Festival Cookbook by Lawerence Davis-Hollander. Yields about 3 quarts.
From The Tomato Festival Cookbook by Lawerence Davis-Hollander.
From The Tomato Festival Cookbook by Lawerence Davis-Hollander. The notes recommend using horseradish from a fresh root for extra strength.