Title: Syd's turkey gravy
 Categories: Poultry, Sauces
      Yield: 16 Servings
 
           Turkey giblets
           Water, cold
      1 ts Salt
      2 c  Turkey drippings
    1/2 c  Flour
 
  Assuming you are going to roast a turkey in the oven, it will be in a
  roasting pan of some kind.  I am also assuming this turkey had
  giblets (you know, liver, heart, gizzard and neck). While the turkey
  is roasting, put the giblets in a pretty large pot with lots of water
  and a little salt. Bring them to a boil and let 'em simmer. No length
  of time - just till they are done.
  
  After you remove the turkey from the roaster, there should be lots of
  juices in there that have accumulated during roasting.
   I pour them out into something and skim the fat off (or use one of
  those fat skimming cups or brushes).  Then, put the de-fatted
  drippings back into the pan.  Add some of the liquid from cooking the
  giblets if needed to make 2 c.  Whisk flour into it, and simmer while
  it thickens.
  
  Scrape up all of the "goodies" from the bottom of the pan to make the
  gravy extra-flavorful. If it gets too thick, you can add more liquid.
  If it isn't thick enough, add more flour and continue to whisk it, to
  keep out most of the lumps. You can chop up the giblets, finely and
  add them to the gravy as it is almost done - just to heat them
  through.
  
  If you have to add something because the color is not what you would
  like, a dash of Kitchen Bouquet will do it - not much.
  
  Posted on GEnie by S.KERR7 [syd], Nov 26, 1992 MM by Sylvia Steiger,
  GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator,
  net/node 004/005