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Outstanding Turkey Gravy

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Outstanding Turkey Gravy

Giblets from turkey

1 celery stalk, chopped

1 bay leaf

1 onion, peeled and thinly sliced

1 carrot, chopped

1/2 cup flour

2 tsp. salt

1/4 tsp. pepper

While your turkey roasts, make a giblet broth by simmering giblets, celery, bay leaf, onion and carrot in 6 cups of water for 2 1/2 hours. You will need 5 cups of liquid for the gravy, so you will probably need to add more water periodically to keep the level up.

Remove giblets from pot and chop up. Set aside.

Strain the broth into a large bowl, pressing and squashing down hard on the vegetables in the strainer. Set aside broth.

When turkey is done roasting, put 1/2 cup of the drippings in a large saucepan. Stir in flour and brown slightly over low heat, stirring and scraping down the sides.

Remove from heat and stir in 5 cups of giblet broth. Return to heat and bring to a boil, stirring constantly.

Reduce heat and simmer for about 5 minutes, stirring constantly.

Add salt, pepper and as many chopped giblets as you want. Simmer for 5 more minutes before serving.

— Linda Goodrich, Roanoke
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