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Giblet
Gravy
| drippings from turkey roasting pan
3 cups water 1 tablespoon cornstarch, approximately neck & liver from the turkey salt and pepper Include the neck and liver in with the
roasting pan during the last 30-45 minutes of turkey-cooking time. After
the turkey is removed from the pan, deglaze the roasting pan with about
2 cups of water. Pour the juices into the sauce pan. Dissolve a large soup
spoonful of cornstarch into remaining cold water and add to the juices.
Slice the liver and shred the neck meat and add to the pan. At this point
it can simmer, covered, for several minutes, while the rest of the meal
is being prepared. Add salt & pepper to taste and serve.
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