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Recipe Name: Baked Turkey And Giblet Gravy Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 12

1 Turkey, hen or tom
Cheesecloth, turkey size
1/2 Pound(s) Melted butter
1 Cup(s) Flour
Turkey neck, liver and
Turkey drippings
Thaw turkey in refrigerator for several days or in a large grocery
sack for 24 hours. Remove liver, gizzard and neck from insides. Salt
and pepper the bird, inside and out. Spray roasting pan with Pam and
line the bottom with a large piece of heavy duty foil. Dip cheesecloth
in melted butter and wrap around turkey to cover completely. Cook at
300ø to 350ø for approximately 25 minutes per pound. Baste turkey
often with butter while cooking until it is gone, then baste with pan
drippings. Turkey is done when leg moves easily. To make gravy, put
flour in pie pan. Heat oven to 350ø. Brown flour, watching it
carefully. Shake and stir the pan often. Cook flour. Wrap in waxed
paper and store in a jar until ready to use. Boil turkey neck, liver
and gizzard in water to cover for approximately 15 minutes. Save
broth. In a food processor with plastic blade or in a bowl, put flour
and enough turkey drippings to make a paste. Put into a skillet and
add drippings and broth. Add chopped liver and gizzard if desired.
Cook until thick and season with salt and pepper. DEBBY BRANSFORD
COATES (MRS. WAYNE) From <Traditions: A Taste of the Good Life>, by
the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe

Nutrition (calculated from recipe ingredients)
Calories: 185
Calories From Fat: 139
Total Fat: 15.8g
Cholesterol: 40.6mg
Sodium: 264.6mg
Potassium: 77.6mg
Carbohydrates: 8.3g
Fiber: <1g
Sugar: <1g
Protein: 2.7g

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