ROB'S HOLIDAY GRAVY
Great turkey gravy is so much easier than people think. This recipe assumes that you are cooking a whole turkey. Also, this recipe takes advantage of those packaged mixes available at any grocery store which is a hell of a lot easier (and the way I make it) tastier than using flour.
Raw whole turkey giblets and neck
Chicken bouillon cubes
3 packages turkey gravy mix (this assumes that each package calls for 1 cup of water to be added to each package)
1. Clean the raw turkey and remove the neck and giblets.
2. Place the neck and giblets in a saucepan and cover them with water. Add 2 bouillon cubes and place on the stove on medium low heat.
3. About an hour later, check the water level. If it has dipped below the turkey parts at all, again cover with fresh water and add another bouillon cube. Repeat this as necessary, allowing the neck and giblets to cook a total of at least 3 hours, up to 4.
4. Strain the remaining liquid and discard the solids. You will now have between 2-3 cups of real, fresh turkey broth.
5. Follow the package directions for the gravy (which should be as simple as bringing the package powder and water to a boil) but instead of using water as the package says, use your turkey broth. If you have 2.5 cups of broth, use all 3 packages of gravy mix for thicker gravy, and only two for thinner gravy. You will wind up with a nice tan to brown gravy that tastes better than any turkey gravy you've had.