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Giblet Gravy

Drippings from turkey roasting pan
3-4 cups of water
~1 Tblsp cornstarch
Neck & Liver from the turkey
Hard boiled egg
Salt & Pepper

Include the neck and liver in with the roasting pan during the last
30-45 minutes of turkey-cooking time. While the turkey is resting,
deglaze the roasting pan with water. We usually prepare this in
a small (1 quart?) sauce pan, so use a couple of cups of water to
deglaze. Pour the juices into the sauce pan. Dissolve a large
soupspoonful of cornstarch into more water and add to the juices.
Slice the liver and shred the neck meat and add to the future gravy.
At this point it can simmer, covered, for quite a bit, while the
rest of the meal is being prepared. 5-10 minutes before serving,
add a sliced hard boiled egg and taste for salt & pepper.

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