Yield: Yields about 3-1/2 cups.
Don’t throw away the neck and giblets that come with your turkey. They can be turned into a tasty broth that makes a classic pan gravy. There’s no need to simmer the broth for hours, either. Sweating the meat and onion in a little oil before adding water jump-starts flavor extraction, so your broth is ready in just about an hour. You can make the broth up to three days ahead.
Had to write a review this year. I’ve been using this recipe for 5 faithful years. It’s easy and delicious! I use it in my stuffing and making gravy!
This turkey was awesome.
Basic, easy and excellent
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