• Baked Turkey And Giblet Gravy

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    • 1 x Turkey (hen or possibly tom) Salt Pepper Pam Cheesecloth, turkey size
    • 1/2 lb Melted butter
    • 1 c. Flour Turkey neck, liver and gizzard Broth Turkey drippings Salt Pepper


    1. Thaw turkey in refrigerator for several days or possibly in a large grocery sack for 24 hrs. Remove liver, gizzard and neck from insides. Salt and pepper the bird, inside and out. Spray roasting pan with Pam and line the bottom with a large piece of heavy duty foil. Dip cheesecloth in melted butter and wrap around turkey to cover completely. Cook at 300 to 350 for approximately 25 min per lb.. Baste turkey often with butter while cooking till it is gone, then baste with pan drippings. Turkey is done when leg moves easily.
    2. To make gravy, put flour in pie pan. Heat oven to 350 . Brown flour, watching it carefully. Shake and stir the pan often. Cook flour. Wrap in waxed paper and store in a jar till ready to use. Boil turkey neck, liver and gizzard in water to cover for approximately 15 min. Save broth. In a food processor with plastic blade or possibly in a bowl, put flour and sufficient turkey drippings to make a paste. Put into a skillet and add in drippings and broth. Add in minced liver and gizzard if you like. Cook till thick and season with salt and pepper.

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