This makes a lot of gravy (more than enough for 12), but it’s easy to cut in half. It was created to go with our Fried Turkey with Southern Rub, and engages a technique of browning the neck and giblets, rather than using pan drippings, to give a nice dose of turkey flavor (fried turkeys don’t have any pan drippings). But if you’d like to serve it alongside a regular roasted turkey, don’t waste those drippings! Just follow the recipe, but stir in the pan drippings when you add the chicken broth.
What to buy: Be sure to use real Kentucky bourbon for this recipe. It adds a hint of sweetness, and the alcohol does not overpower. And while there’s no arguing that turkey stock makes the best gravy, it’s not always the easiest thing to come by. Don’t despair! We tested this recipe with chicken broth, and the results were delicious.
This recipe was featured in our 2006 Thanksgiving, Southern Style menu.
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