Simmer This

2 more days until that blessed event where it’s o.k. somehow to eat what ever we want and as much as we want.  We justify it by telling ourselves that we only get to do this once a year.  So, maybe you’re cooking the turkey, or assisting, but either way, here’s a tip to ensure you have some gravy, as sometimes it dries up depending on your cooking method.  Or, sometimes it gets spilled, or you’ve deep fried it.  Whatever the case, here’s a sure way to get some of that cherished liquid to be strategically placed in your indented mashed potatoes and turkey.

When you buy your turkey, you’ll find cavities at both ends.  In one end is the neck, in the other are the giblets.  Place all of these in a medium saucepan and cover with water.  Generously sprinkle in garlic powder, salt and pepper.  I usually start simmering this about the same time I place the turkey in the oven.  I loosely cover it and let it go.  It’ll reduce which is what you want.  You can turn it off after you think the liquid is full of flavor, at least one hour, or hour and a half.  If low enough, it can go 2 hours.  Be watchful of it.  When done, just turn off and let sit awaiting the rest of the drippings, or you can go ahead and make gravy out of it if need be.  It’s so full of flavor and your house will smell even more amazing with those giblets simmering in those spices.  Happy Thanksgiving!!