Turkey giblets can be boiled to make a broth, and a giblet gravy is made from that stock. Most turkeys come with a bag of giblets inside them.Know More
Use these steps to make a gravy.
Bring a turkey neck bone, giblets, celery, carrot and onion to a boil. Stir the mixture.
Lower the heat and simmer the broth until it is reduced to 3 cups.
Strain the broth and throw away all pieces of food except the giblets.
Mix stock with flour and bring to a boil. Whisk constantly. Reduce heat, add giblets and keep stirring until cool.
Woman's Day recommends adding acid, such as lemon juice, to meat that is too salty. Other recommendations include adding fat, such as oil, or something bland, such as bread, to absorb the salt.Full Answer >
Store leftover cooked turkey in the refrigerator for up to four days. When reheating turkey, be sure to only reheat what will be served instead of all of the turkey at once, since food will lose moisture and flavor every time it is reheated. Turkey and other leftovers should be reheated to reach an internal temperature of 165 degrees Fahrenheit, and turkey reheated in the microwave should be covered and rotated during cooking to ensure even reheating.Full Answer >
Freezing cooked bacon is a good option for preserving extra bacon, and it is convenient for quick future use. Slightly undercook the bacon you want to freeze, then drain and cool it on paper towels before placing in freezer bags for storage.Full Answer >
Cooked beef and other meat should be kept in the refrigerator for no more than three to four days, according to the Food Safety division of the U.S. Department of Health & Human Services. Ground meats should only be kept in the refrigerator for one to two days.Full Answer >