How to Make Homemade Turkey Gravy

Here’s something to do with the neck and packed giblets once you pull them out of the middle of your turkey.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Turkey neck
• Packaged giblets
• Basil
• Thyme
• Salt & pepper
• Celery
• Onion
• 4-6 cups of water
• Wondra powder

1. Get the water going in a 2 quart saucepan over a high flame. Start with the turkey neck and giblets in the pot. Once boiling, lower the heat to medium low.
2. Add your basil, thyme and a couple of dashes each of salt and pepper. Cover the pot and let it simmer, taking on the flavors of the basil, thyme and turkey.
3. Coarsely chop your onion and celery--use the leafy part too! Throw it in the pot and continue to allow everything to simmer and infuse.
4. When all of the food is almost done, your flavorful infusion should be too. Take about a cup or two (depending on how much gravy you need) of broth and strain it into a smaller saucepan. Once that’s over a low flame, whisk in the Wondra power, about a teaspoon at a time, to your desired thickness.

Tips & Warnings

• Use the infusion as it gradually simmers to baste the turkey!
• Occasionally as you baste, take some of the pan drippings and add to your pot.