"How to Cook a Turkey" by an Xpert: Part 3: Giblet Gravy
These are the instructions my father sent me for my first time making a Thanksgiving bird. I was away at graduate school, too far away and too poor to get home and decided to hold a pot-luck thanksgiving with my fellow holiday orphans. Thing was, I didn't know the first thing about making the stars of the show: turkey, stuffing, and gravy. So, my father went out a couple weeks before Thanksgiving and bought and cooked a bird so he could write how he did it, step-by-step. He entitled the five handwritten pages "'How to Cook a Turkey' by an Xpert."
The instructions are given as three recipes, one for the turkey, one for the dressing, and one for the gravy. The length of these instructions seems daunting but it you are a newbie, this recipe will allow you to make this iconic meal without fear.
[I've added some information he left out in square brackets.]
- giblets and neck from a turkey
- stalks celery, chopped
- 1 medium
- onion, chopped
- salt and pepper
- 4 Tbsp