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Smoked Garlic Gravy

Neck and giblets from a 14-23 lbs. Turkey
3 carrots, rinsed, peeled and cut into 3" chunks
2 onions peeled and quartered
4 3/4 cups fat skimmed chicken broth
2 tablespoons balsamic vinegar
1 tablespoons sugar
Fat skimmed drippings from your roasted turkey
1/2 head of smoked garlic, peeled and minced
1/4 cup corn starch
Salt and Pepper

Rinse neck and giblets with carrots and onions in a 9x13" pan add 1/2 cup broth, bake in a 475 degree oven until liquid is evaporated and vegetables and giblets are browned, 40-45 minutes.  Stir several times, add a 1/4 cup broth, vinegar and sugar to pan -- stir to scrape browned bits free.  Bake until mixture is richly browned stir several times.  Remove from oven.  Add one more cup of broth to pan.  Let stand until browned bit are soft about 5 minutes.  Scrap mixture into a 4-5 quart pan.  Add remaining 3 cups broth.  Bring to boil over high heat.  Cover  and simmer until giblets are tender about 1 1/4 hours.  Pour mixture through a fine strainer into a large bowl.  Discard vegetables and neck, finely chopped giblets.  Measure broth mixture and if needed add water to make 4 cups.  Return broth to the 4-5 quart pan.  Add meat mixture and turkey drippings and smoked garlic.  Bring to a boil over high heat.  In a small bowl blend corn starch with a 1/4 cup of water.  Stir in enough corn starch mixture to boiling gravy to thicken as desired.  Season to taste with salt and pepper.

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12 heads



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