Grandma Murphey's Wonderful Giblet Gravy Recipe!

Great Grandma Susie Murphey lived to be 103. When she was a very young woman, "Mrs. Turner" gave this recipe to her. It is absolutely the best part of Thanksgiving, Christmas and Easter Dinner! Do not pass over this recipe! Give it a try! It is absolutely the best giblet gravy in the world! Would I lie to you?

Turkey Giblet Gravy

Giblets from one Turkey
6 hard boiled eggs
Corn Starch
Salt and Pepper

Boil turkey neck and giblets (you know, those organs found in the bird's cavity when getting ready to roast your holiday turkey) until very tender. Salt and pepper carefully. Remember, you can always add, but it is sad when you over salt! Cooking the giblets takes approximately 2-3 hours. Use a low rolling boil and cover pot. Check once in a while for sticking. When meat is tender to fork test, take from heat and allow to cool, removing the meat onto a dinner dish to air cool. Keep liquid you boiled giblets in. When cool enough to handle, thoroughly remove meat from neck bones, chop long pieces into smaller pieces and chop all organ meat except for liver into small pieces. Return your meat to liquid you originally cooked the giblets in. If you want to stretch your gravy, you can consider adding up to a cup of water and one chicken bouillon cube. The bouillon cube is the reason you will want to salt carefully to begin with. Chop hard boiled eggs and add to liquid. Allow to set until turkey is removed from the oven. With help, have extra hands lift the turkey gently from it's pan and pour off juices into a large measuring cup. Make sure you collect any solid browned bits from the bottom of the pan and add to your measuring cup. The reason you do not want to pour drippings directly into your liquid is, you may want to skim off some of the fat from the top. Greasy gravy is kind of, well, greasy! With desired fat removed, pour drippings in with chopped meat, eggs and liquid. Taking the large measuring cup, draw up at least a cup of cooking liquid, void of solids. Add one Tbsp of corn starch for every estimated cup of liquid in your mixture to the measuring cup and using a fork, stir thoroughly. You should rid your warm liquid in the measuring cup of any lumps. Reheat your loose gravy to a med boil, stirring often. Slowly pour your corn starch mixture into the thin gravy stirring constantly. You should see signs of thickening almost immediately. Remember, your thin gravy needs to be boiling in order for the corn starch to thicken properly and to avoid lumps. Do not let all of these instructions scare you off! I am adding every aspect to making gravy for those who have not made gravy before. This recipe really is not hard. There are just a few things that become important, right at the end. Taste. Adjust seasoning if needed. Pour into gravy boat. By this time, some body has carved the turkey and you should be able to serve right away. If need be, keep warm on very low heat, stirring occasionally until it is time to serve. My mom always makes a lot of this gravy, because she knows that all of her kids are going to want to take some home. It is the best!