turkey mushroom gravy

How To Make turkey mushroom gravy

• 1

  In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables and salt in enough cold water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
• 2

  Add liver and cook 15 minutes longer. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
• 3

  To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
• 4

  Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the cup with drippings. Let the mixture stand a few minutes, until the fat rises to the top.
• 5

  Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
• 6

  Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
• 7

  Gradually whisk in warm poultry dripping/broth mixture. Melt the butter in a large skillet over high heat. Add the mushrooms and saute until the mushrooms are tender and all liquid has evaporated, about 3 to 4 minutes.
• 8

  Stir mushrooms into hot gravy. Season with salt and pepper and cook and stir until gravy simmers and is slightly thick. Serve hot in a warm gravy boat.
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