The giblets and neck from a whole turkey are used to make a fresh turkey broth which then replaces water in a simple recipe for turkey gravy.
Preparation Time
10 mins
Cooking Time
3 hr 10 mins
Total Time
3 hr 20 mins
Calories
36 Calories
Recipe Instructions
Step 1
Place giblets and neck in a saucepan and cover with water. Add 2 bouillon cubes and place on the stove over medium-low heat. Cook for 1 hour, then check water level; if it has dipped below the turkey parts at all, add fresh water to cover and another cube of bouillon. Repeat this as necessary, for a total cooking time of 3 to 4 hours.
Step 2
Strain the remaining liquid and discard any solids. You should have between 2 to 3 cups of real, fresh turkey broth.
Step 3
Combine broth and gravy mix in a small saucepan using a ratio of 1 cup broth to 1 package gravy mix; stir to combine. Cook over medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and simmer for 1 minutes. Serve hot.
