Do you have to cook for a large crowd for the holidays? Then this is the recipe for you. It's simple and easy to make.
To make this gravy, you will need the following ingredients:
- Turkey giblets (the parts that are stuck inside of your turkey)
- Self-rising flour
- Baked turkey drippings
- Salt and pepper
- Wire whisk
- A couple of large pots
- Boil giblets in approximately 1/2 gallon of water. Cook until meat is completely done. Remove giblets from broth. You may dispose of the giblets. Cover broth and set aside for step 4.
- Remove all drippings from around turkey. Drain drippings from the pan in which you cooked the turkey. Place drippings in a large pot. Make sure pot is big enough for the giblet broth and the drippings.
- Heat drippings until boiling. Add 3/4 cup of self-rising flour to drippings, stirring continuously with wire whisk. Do not let flour mixture clump. If your mixture is thin, you can add a little more flour at a time until the mixture is a pasty consistency.
- Add giblet broth to flour mixture. It is very important that you keep stirring with the wire whisk while adding the broth.
- Bring to a slow boil. Gravy should thicken as it heats. Continue stirring to avoid lumps.
- Add salt and pepper to taste once gravy reaches desired consistency. Stir well to ensure that salt and pepper are evenly distributed in your gravy.
- Pour gravy into large bowl with ladle or into a gravy tureen. Guests may dip desired amount of gravy over their turkey or dressing.
This is a simple recipe that everyone can enjoy. It also works as a great cover-up if your turkey is too dry. Leftovers may be stored in the refrigerator or freezer for later use. A "helpful hint": If your gravy is too thin, mix about 3 tablespoons of self-rising flour and 1/2 cup of water in a cup or bowl. Whisk out all lumps. Appearance should be thin and watery. Bring gravy back to a boil, and while continuously stirring, add small amounts of this mixture until the gravy reaches its desired consistency.