Turkey giblets can be boiled to make a broth, and a giblet gravy is made from that stock. Most turkeys come with a bag of giblets inside them.Continue Reading
Use these steps to make a gravy.
Bring a turkey neck bone, giblets, celery, carrot and onion to a boil. Stir the mixture.
Lower the heat and simmer the broth until it is reduced to 3 cups.
Strain the broth and throw away all pieces of food except the giblets.
Mix stock with flour and bring to a boil. Whisk constantly. Reduce heat, add giblets and keep stirring until cool.
Use canned turkey broth to make soup, gravy or in place of water when cooking rice or other grains. Use turkey broth in place of chicken broth in recipes, such a marinara sauce or curries.Full Answer >
Cook a turkey in a covered roasting pan by using a small amount of stock or water and a snug lid. Remove the turkey from the oven once a meat thermometer inserted into the thickest part of meat reads 165 degrees Fahrenheit or higher.Full Answer >
To baste a turkey, roast it for 30 minutes, and use a spoon, cup or baster to pour the basting liquid, such as stock, wine, butter, oils and gravy, over the turkey. You can also use the juices from the turkey. Cover the turkey again, and put it back in the oven for 30 more minutes. Baste the turkey every 30 minutes until it is cooked, however, use the juices from the bottom of a pan instead of other liquids.Full Answer >
Whole chickens that contain giblets are removed by opening the cavity at the bottom end and pulling out the giblet packet. If the chicken is frozen, it should be completely thawed before removing the giblet packet. Cooking tongs can easily reach the packet.Full Answer >