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1
prepare turkey as usual with whatever seasoning and stuffing you do but then pour wine and orange juice over it.
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2
Cook turkey according to package instructions.
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3
if more liquid is needed during cooking add extra chicken broth.
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4
Gravy: heat oil in a large stockpot over medium heat( this recipe makes 10- 11 cups) add pototoes , celery, carrots, and onion.
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5
Cook until veggies start to soften about 10- 20 min.stirring occasionally.
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6
add 4 cans chicken broth , beer and turkey neck.
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7
Bring to boil.
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8
Reduce heat to low simmer 1 hour .
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9
Remove turkey neck.
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10
Stir in seasoning and browning sauce.
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11
Continue simmering until the veggies begin to fall apart about 1 more hour.Use potato masher to help mash veggies.
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12
when turkey is done get 4 cups of pan drippings .
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13
I use a gravy / fat separator to get the fat out.
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14
or you could put into a measuring cup wait 5 min and skim off fat.
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15
after that is done add drippings to the gravy.
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16
cook 30 min.
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17
more.
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18
push gravy through a fine sieve ( definitely a 2 person job).
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19
at this point if tje gravy is not as thick as you like you can thicken it however you want.
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20
I usually just add a couple packs of turkey or chicken gravy mix.
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21
make sure to stir them in a little cold water first before adding and to stir constantly when you add to avoid little lumps.
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22
don't forget to bring the gravy back up to a boil for about 5 min until its thicker if you use that way and stir constantly.
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23
this recipe makes about 20-half cup servings.
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24
a lot of time thats why I only make it once a year.
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25
But it does taste just like my great- grandmothers recipe.
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26
found this recipe in a magazine at least 10 years ago been making it every year since.
