Recipe - Baked Turkey And Giblet Gravy

1 Turkey (hen or tom)
Salt
Pepper
Pam
Cheesecloth; turkey size
One half pound Melted butter

GIBLET GRAVY
1 cup Flour
Turkey neck; liver and
gizzard
Broth
Turkey drippings
Salt
Pepper

Thaw turkey in refrigerator for several days or in a large grocery sack
for 24 hours. Remove liver, gizzard and neck from insides. Salt and pepper
the bird, inside and out. Spray roasting pan with Pam and line the bottom
with a large piece of heavy duty foil. Dip cheesecloth in melted butter and
wrap around turkey to cover completely. Cook at 300ø to 350ø for
approximately 25 minutes per pound. Baste turkey often with butter while
cooking until it is gone, then baste with pan drippings. Turkey is done
when leg moves easily.

To make gravy, put flour in pie pan. Heat oven to 350ø. Brown flour,
watching it carefully. Shake and stir the pan often. Cook flour. Wrap in
waxed paper and store in a jar until ready to use. Boil turkey neck, liver
and gizzard in water to cover for approximately 15 minutes. Save broth. In
a food processor with plastic blade or in a bowl, put flour and enough
turkey drippings to make a paste. Put into a skillet and add drippings and
broth. Add chopped liver and gizzard if desired. Cook until thick and
season with salt and pepper.

DEBBY BRANSFORD COATES

(MRS. WAYNE)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.