Golden Giblet Gravy
|Cooked turkey neck/Null||1 (Null)|
|Butter/Margarine||1 Tablespoon (Null)|
|Cornstarch/Null||1⁄2 Cup (8 tbs) (Null)|
|Giblet broth/Null||8 Cup (128 tbs) (Reserve The Giblets Separately)|
|Fat skimmed drippings/Null||1 Cup (16 tbs), from oven-roasted or barbecued turkey or confit turkey legs (Null)|
|Salt/Null||To Taste (Null)|
|Pepper/Null||To Taste (Null)|
1. Pull meat off turkey neck; discard bones. Finely chop the neck meat, gizzard, and heart.
2. If desired, rinse liver, pat dry, and cut into 3 or 4 pieces. Melt butter in an 8- to 10-inch frying pan over medium-high heat. Add liver and turn occasionally until lightly browned, about 4 minutes. Let cool about 5 minutes; coarsely chop.
3. Place cornstarch in a 3- to 4-quart pan; stir in broth. Add turkey drippings. Frequently stir over high heat until mixture boils. Add giblets, including liver if using, and salt and pepper to taste.