Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes.
Whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. Season gravy with pepper.
rbed bread stuffing.
Roast turkey:
Preheat oven to 425
Boil turkey giblets until done.
Boil eggs to hard-boiled stage.
Cut up onions.
In a large bowl, combine stuffing mix, onions, eggs, meat from turkey giblets and salt and pepper to taste.
Add enough juice from turkey giblets to mix ingredients to a thick soupy mix.
Place in baking dish and bake at approximately 400\u00b0 until set and lightly brown.
Cook turkey parts like wings, giblets, neck parts, etc.
Take meat off the parts.
Save the juice for dressing and giblet gravy. Use the neck for giblet gravy, wings and other for dressing.
Cut up celery and onions.
Put in cornbread and biscuits.
Add poultry seasoning, salt, pepper and juice from turkey parts.
Mix all ingredients into a greased glass dish.
Make soupy.
Bake at 400\u00b0 for 1 hour, until done.
Mix together bread and corn bread that have been crumbled with the stock from turkey.
Be sure to use enough stock so it will not be stiff.
Add eggs and remaining ingredients.
Bake slowly for 1 hour.
Serves 8.
NOTE: FOR THIS RECIPE YOU MUST BEGIN WITH A
EN DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF
d discard giblets and neck from turkey. Trim excess fat, then rinse
Place turkey between 2 pieces of
>Remove giblets and neck from turkey; reserve for Savory Herb
ine mixture over and around turkey.
Carefully draw up
br>Chop fine the reserved turkey fat.
In a small
move and discard leg truss from turkey. Pull off and discard any
nd neck from turkey, reserve for gravy.
Rinse turkey with cold running
ve these for the broth recipe) from the turkey, as well as any
alt are dissolved.
Add turkey.
Cover ; refrigerate at least
old together.
Remove giblets from turkey. Pat turkey inside and out with
Line a big picnic cooler with a food grade plastic bag.
Boil water and salt together until all salt is dissolved and cool in fridge several hours.
Wash turkey inside and out and place into cooler. Add your optional add-ins to the cooled brine and cover turkey with ice and pour brine over all. Let turkey brine overnight making sure the cooler stays closed and adding ice if needed.
Rinse bird and continue with your recipe . Your turkey will be moist, flavorful and tender!
Remove giblets and neck from turkey; reserve for giblet gravy. Cover giblets and neck with water; cook slowly until tender. Wash turkey thoroughly with cold water; pat dry.
Pour salt in palm of hand and rub over turkey and in cavity of turkey.
Combine chopped celery, onion and bell pepper in large boiler; cover with water.
Cook until onions are clear, celery very tender and most of water absorbed.
Cool.
br>Remove and discard skin from turkey breast half. Using a sharp