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dilemma with roasting turkey parts for gravy

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dilemma with roasting turkey parts for gravy

Connie | Nov 24, 2005 09:49 AM

Last night I was roasting turkey necks, back and few other small pieces over vegies in chicken broth. It just wasn't getting tender enuf after over an hour. It was late so I turned oven off and left turkey in pan inside oven overnight. Of course it was room temperature this morning. I set oven at 325 and it's in there now.

Is it dangerous to use this for making gravy? Do I have to toss the whole thing? Many thanks for your help.

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