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Old 12-24-2005, 03:46 PM   #1
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Need help with giblet gravy

I think that this has been talked about, but, I can't find it.
DH is frying his turkey, therefore, no drippings.
How am I going to make my giblet gravy? Can the giblet be cooked a way to produce some kind of drippings?
We usually use the drippings and a little chicken broth instead of milk as I do in white or sausage gravy. I'm going the whole nine yards, except for dessert I forgot that part DH be sending me to the store later

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Old 12-24-2005, 04:45 PM   #2
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You could saute the giblets first to get some pan drippings I think. Should get you a bit of fond that way. I usually get extra giblets because we love gravy around here. Or you could buy an extra wing and saute that.

Hope this helps. Good luck!
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Old 12-24-2005, 04:54 PM   #3
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Thanks for your help!!
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Old 12-24-2005, 05:32 PM   #4
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we did this last year...and boiled the giblets in water (seasoned) for about 40 mins...then sauted in butter for about 15 mins.

good luck!! deep fried turkey is awesome!!!
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Old 12-24-2005, 05:41 PM   #5
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What would it taste like if I just boil the giblets in a little water and used the water as broth for the gravy? Would that be enough to season the gravy if I use just a little peanut oil for the base?
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Old 12-24-2005, 06:49 PM   #6
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you can send me some turkey to taste test for you! numm........
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Old 12-24-2005, 07:08 PM   #7
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Quote:
Originally Posted by Bugs
you can send me some turkey to taste test for you! numm........
It's on the way Bugs!! Merry Christmas!
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Old 12-25-2005, 12:20 AM   #8
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If I had been on sooner, I would have suggested simmering the neck and giblets in chicken broth with onion, celery, parsley, etc. to get something to make gravy with.
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Old 12-25-2005, 12:36 AM   #9
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Old 12-25-2005, 01:34 AM   #10
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Sorry it is so late but just saw your post.

We will buy extra giblets, a wing, a couple of chicken legs, some fowl of some kind, and either saute or roast with some carrot, onion, and celery and make a quick stock. Then add a roux and you have some gravy.

You can always cheat, we do, and saute up any turkey or chicken bits you have, not the liver, add chicken storck, strain, boil it down a bit and add a roux.

Have a turkey frier but have never used it.

Right now it is too cold here and we have a standing rib roast ready to go.

But one of these days, when I screw up my courage, I will try it.

Enjoy.
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