ROAST TURKEY WITH GIBLET GRAVY

Giblet Gravy

• 1 whole chicken, or the equivalent in chicken or turkey parts
• 1 pound chicken gizzards
• 1 large onion
• 1 large carrot
• 1 stalk celery
• 1 bay leaf
• Water and/or low-salt chicken broth to cover meat
• Salt and pepper to taste
• Flour/water paste

To prepare turkey: Clean. Stuff with vegetables, cutting just small enough to fit into cavity. Truss legs and wings. Brush all over with the butter. Season with salt and pepper to taste. (If you have a pre-basted bird, go easy with the salt.) Place on rack in shallow roasting pan. Roast according to the guide on the Tips for Roasting Turkey page, basting every 20 minutes using broth from the chicken stock until there are sufficient juices in the roasting pan. Tent losely with foil if turkey gets too brown.

To prepare gravy: Brown chicken over high heat in large stockpot. Add gizzards and vegetables; cover with water and/or broth. Add salt and pepper. Simmer over low heat until meat and gizzards are tender. Remove meat and vegetables from broth. Chop gizzards into small pieces. Return to broth. (Can be done several days ahead and refrigerated or frozen.)

To serve: Remove turkey from oven when thoroughly done (see below). Place on cutting board; cover with foil and heavy towel. Let rest at least 20 minutes before carving. Meanwhile, finish the gravy. Deglaze the roasting pan with some of the broth. Add the remaining broth. Make a paste with flour and cool water, being certain to combine thoroughly. Add gradually to gently boiling broth in roasting pan, stirring or whisking vigorously and pausing in between additions to allow gravy to thicken. Continue until it is the desired consistency. Serve immediately. (The only time my gravy got lumps was several years ago, when I ran out of flour on Thanksgiving Eve and had to buy a small bag at a convenience store. Apparently, it was old flour, so make sure you have enough on hand before the big day.)