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Thread: Tradition

  1. #1
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    Tradition

    I have my turkey in the oven and I was wondering, does anyone else put the neck and giblets from the turkey in a saucepan to simmer on top of the stove? My mother always did this to add colour and extra flavor to the gravy. I have always followed her example and it works well.
    About an hour before the main course my Dad would always sit down and eat the turkey neck because he couldn't wait any longer. My mom would get exasperated but wonderful memories now that he is gone.

  2. #2
    Power Poster mighty's Avatar
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    Yes my mom always did this and so do I.

  3. #3
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    Have always made gravy with the neck, heart, liver. Mom used to call it giblet gravy. She'd cook up a broth from it and save for later (freeze it) for turkey and noodles. I sometimes put in small freezer containers (Ziploc bags) and use for soups also. They make quick soups! Holiday dinners are very much a money saving deal.

  4. #4
    Power Poster Jingle's Avatar
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    I do that also and make gravy with the juice and add drippings from the turkey. I make cornbread dressing. My Mom always used bread and it was soggy. Mine is dryer and better flavor. I never ate hers but love mine.
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  5. #5
    Moderator QuiltnNan's Avatar
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    i have to make two batches of gravy... to me, it's not the same without giblets, but my daughter's family does not like it that way.
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  6. #6
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    I put the neck and giblets in a sauce pan with chopped celery,onion,a little carrot. I simmer,then strain,then use with pan drippings. My family likes lots of gravy.
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  7. #7
    Super Member Kitsie's Avatar
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    Yep, me too. any part of the turkey that doesn't go in the roast pan, less-than-perfect veggie bits I've saved in my freezer and some sage, etc. Tons of gravy needed here, too!

    Quote Originally Posted by francie yuhas View Post
    I put the neck and giblets in a sauce pan with chopped celery,onion,a little carrot. I simmer,then strain,then use with pan drippings. My family likes lots of gravy.
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  8. #8
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    I have never mastered the art of making gravy, but I still cook the neck and giblets and feed it to the dog. Happy Thanksgiving for him, too.

  9. #9
    Power Poster BellaBoo's Avatar
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    I do the simmering too. I add a little of the dressing to the broth to add more flavor to the gravy. The first things my grandmother taught me to make were gravy and cornbread. She said I could get by knowing how to make these two things perfectly.
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  10. #10
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    I learned to make Giblet Gravy by boiling neck and giblets, strip meat from neck, chop all giblets, thicken with smooth flour blend, then add chopped boiled egg. Sometimes I have to add extra broth to make enough for my bunch. Then use the rest of drippings from turkey for cornbread dressing.

  11. #11
    Super Member crafty pat's Avatar
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    Yes my family and I have always done that but as no one in my family now likes them in the gravy my DD and I half the neck and I eat the rest.

  12. #12
    Super Member quilter1's Avatar
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    No turkey in my oven this year- I don't have a kitchen! 3 more weeks. I usually put the neck into the roasting pan with the turkey and add the liver for the last hour or so. My DH likes to eat part of it and the rest goes to one of my dogs. I make a dressing of bread, onions, sausage and seasonings- simple but everyone likes it. Off to my SIL's home today for dinner with the family.

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    ick! my hubby always did the turkey!!

  14. #14
    Senior Member pdcakm's Avatar
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    love, love that giblet gravy. dad did not like the giblets so, we had to let them settle to the bottom and he got his gravy first. silly daddy. also, put the liver into the dressing. i don't like liver or dressing but always make it for the ones who do.

    lived in ontario for a year. got to have two thanksgivings, two independence days, and that great august civic holiday. that was a nice year.

    happy thanksgiving!!
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  15. #15
    Super Member raedar63's Avatar
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    Oh this brings back memories, my grandma always did this and she LOVED the neck !

  16. #16
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    Both sides of our family do this. I don't eat liver (shuddering here) but my DMIL and her son eat it. One Thanksgiving DMIL put the liver in the microwave to cook it - explosion when it cooked nearly scared all of us to death. No liver eaten but had a good laugh.

  17. #17
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    always, with onions and celery. My sister went one step further and would break up the carcass into a large pot of water with onions, celery, then would add carrots and noodles to the broth. when I make turkey gravy, I always use cornstarch instead of flour as the thickener. Makes a nice color and always smooth gravy.
    Last edited by clem55; 10-14-2013 at 10:34 AM.

  18. #18
    Super Member Kimkankwilt's Avatar
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    Quote Originally Posted by Tartan View Post
    I have my turkey in the oven and I was wondering, does anyone else put the neck and giblets from the turkey in a saucepan to simmer on top of the stove? My mother always did this to add colour and extra flavor to the gravy. I have always followed her example and it works well.
    About an hour before the main course my Dad would always sit down and eat the turkey neck because he couldn't wait any longer. My mom would get exasperated but wonderful memories now that he is gone.
    I do that...and so did my mom, and then the giblets go in the stuffing.
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  19. #19
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    Sweet memories! My mother did that too, and so do I, makes the best gravy!!

  20. #20
    Senior Member sandilee's Avatar
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    I put neck, giblets, in pan and simmered it to make broth for my noodles I made from scratch.
    The broth made a difference in the taste

  21. #21
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    I always cook up the neck, giblets, heart and liver with onions celery and carrots. I only strain off the broth, I have never added the chopped up meat to the gravy.

    I have a funny story about making gravy, at the inlaws. My mil had bought 6 packets of turkey gravy mix and 6 boxes of stove top stuffing. I went shopping and bought fresh stuffing ingredients including pork sausage meat and fresh herbs. I also put the neck etc in a pot with onion, carrot and celery to make a broth for the gravy.

    I got the stuffing made and the bird in the oven. The broth was simmering nicely and I went for a walk. Came back and my fil decided to help and poured the broth down the drain and left the well cooked neck, vegies etc sitting on a plate. I could not believe it.

    I like to switch up the dressing ingredients, but my family likes the same old meal. I often will cook a turkey in February and make interesting dressing to please me.
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  23. #23
    Super Member Edie's Avatar
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    I have a memory here - I always put the neck, heart, giblets in a nice sized pan with celery leaves and onion, put that on the stove right away on Thanksgiving morning so as to start smelling up the house (that works better than a candle). Then around 11:00 or so, pregame show (?), #1 husband would want to know if the giblets were done. And I proudly went out with two small dishes and two forks and to my son I would say "Wanna neck?" and to my husband I would say "Have a heart." That was an all important part of our Thanksgiving dinners. Edie
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  24. #24
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    You must be my long lost twin! Sounds just like my house. My husband always wants me to do a trial run sometime in October just to make sure I haven't forgotten how to do the turkey dinner thing! Good thing we love turkey. I must say, Thanksgiving dinner is my favorite meal to cook!!

  25. #25
    Super Member Annaquilts's Avatar
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    My mom would simmer it on the stove and make soup out of it that we would eat before the main course. The turkeys I get seem to have only a neck. We cook it along with the bird and eat it along with the bird. With roasted chicken it is the same way except it has all the parts, gizzard, heart, liver and neck. Actually sometimes it has extras of those parts. I do toss the liver inside the bird while cooking and the other parts underneath the tail. We serve it all with the chicken. different folks have their favorite parts. My mom used to also use chicken parts to make soup.
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