how are you guys doing your turkey gravy tomorrow?

[vash]

i love gravy. ironic how i cannot make a great one. not crazy about giblets.. thinking of going with a good brown gravy...you guys start with a roux?

turkey grease, flour, broth?

i am going rogue and "barding" my bird tomorrow. gonna be needing some brown gravy.

[porsche4life]

I plan on just letting grandma make it like always.... Quality guaranteed that way.

[NineOhOne]

Me: HONEY! What time is dinner?
Her: 5:00
Me: We gonna have gravy with that turkey?
Her: Yes.
Me: Urp. Click, click, click, click, click, click (changing channels with the remote).
Her: (Somebody kill me, please).

[RWebb]

it's real simple - open wine bottle; pour; drink; watch person who can't get enuff of the cooking make the gravy; drink...

[cantdrv55]

I'm a great eater.

[9dreizig]

I plan on just using the drippings add some flour dissolved on water to thicken it..
That's the beauty of a turkey LOT"S of gravy!!!

[Rick Lee]

McCormick's packet and water.

[Jim Bremner]

Originally Posted by 9dreizig

I plan on just using the drippings add some flour dissolved on water to thicken it..
That's the beauty of a turkey LOT"S of gravy!!!

THIS!


packet gravy WTF?

[targa911S]

Originally Posted by 9dreizig

i plan on just using the drippings add some flour dissolved on water to thicken it..
That's the beauty of a turkey lot"s of gravy!!!

+1

add salt and pepper of course. Add a little Crystal if you want a hint of zip.

Sorry I'm a southerner I add it to everything.

[fuelie600]

If you have time, you can try this Gravy recipe. The site is dedicated to cooking on the Big Green Egg, but the gravy would work with any baked/roasted turkey.

I have been making this for the past few years. (The family insists on it now.) Good stuff!

[cstreit]

Drippings added to some boiled giblet water. Add a few tbsp flour, milk, water, salt and pepper to taste.

Packet gravy? YUCK!

[sailchef]

Last year I think we went through 15 gallons of Turkey Gravey. Start with 50lbs of bones.

This year, due to construction, and the economy, we will not be doing thanksgiving at the Hotel.

I get to stay home. First time in 30 years.

[Hugh R]

Giblets drippings and flour with some fresh Rosemary. There is a grease trap measuring cup that I have that has a tube spout to get the drippings and leave the fat at the top of the cup. Makes for good gravy with just a little bit of fat.

[sammyg2]

I slow boil the giblets and junk for at least an hour, until it is stinking up the house and the meat is falling off the bone.

I take out all the meat and separate it and chop it up into fine pieces. I drop some ice cubes into the broth until it cools enough to form a grease layer on top that is easy to spoon off.
I take that grease and put it in a sauce pan and add some grease spooned from the bottom of the turkey pan and sometimes I add butter as necessary to get enough fat. I add all-purpose flour to that and cook it until it's a medium tan.
I whisk in the strained broth from the giblets which makes it a little runny and thin, and then bring just to a boil. I add the giblet meat and let simmer for a few minutes, stirring regularly.

Now here's my secret:
I take out a few ounces of that gravy which is still pretty runny and mix it with half a packet or so of store-bought turkey gravy powdered mix. I usually cool the gravy down so I don't have to mess with tempering it to keep it from getting all lumpy. Then I mix it all back together and bingo.
That smooths the flavor out a little and gives just the right consistency.

[vash]

well, the crowd loved it. i thought it was a bit on the plain side. but they drank it up.

sammy, and hugh...great tips...next time. rosemary, who would have thunk it?

stick a fork in me...i am done. i am going to pack up my pig hunting gear now. thanks fellas.

[jyl]

I helped my sister w/ the turkey yesterday. She brought the mostly-cooked bird to my house to finish it, I did the roast lamb and other stuff (creamed corn w/ bacon, creamed spinach, pumpkin-ginger pudding, mashed spuds, brocolli casserole, a couple of pies, and a fair bit of wine.)

Anyway, she has always struggled with her gravy. Year after year, her gravy ends up lumpy and nasty, and they end up with gravy recontituted from brown powder. She has developed low gravy self-esteem.

So, we cured her blues, and it was sort of accidental. When she arrived with the bird, we poured the drippings into a saucepan, then put the turkey in my oven for its final hour. Which meant she had over an hour to do the gravy. That turned out to be the answer to her problem. Normally, she gets the drippings when the bird is done, which means she has only 20 min or so to do the gravy, at a time when other dishes need attention too. So she panics and dumps more and more flour straight into the drippings, resulting in an awful sludge.

The extra time made all the difference. She had time to whisk the flour into some milk, add that slowly to the drippings, cook it down, add some cream, and produce a nice gravy. So, from now on, she'll harvest the drippings an hour before the bird is done.

Next year, maybe I'll get her to make a roux ahead of time. That would make her process even easier.

[red-beard]

The turkey roaster doesn't leave burned on drippings, but that was OK.

Separate any liquid from the oil in it. You want the watery liquid, not the oil.

Add flour and pepper. I salt and oil the turkey on the outside, so we don't need salt in the gravy.

Stir in a pot on the stove. Once most of the flour has dissolved, and the gravy is thick enough, run it in the blender until all lumps gone. Light brown gravy.

[jyl]

My gravy, for the lamb, was not so successful. I'd trimmed the lamb so there was very little in the way of drippings. I took the meatier trimmings, minced them finely in the food processor, browned them in a saucepan, added milk and port, cooked it down, salted, finished w/ some butter. It was okay, good concept anyway, but didn't get enough quantity.

[dhoward]

Umm....with breast milk?

[9dreizig]

Mine got rave reviews. I took a few of your tips..
Boiled the giblets, took part of the broth and pre-thickend it with flow.. Cut up the neck and heart meat (the dog LOVED the gizzard and liver) added it along with the drippings into the thickend broth and was perfect!! I'll add milk (breast or cow whatever is available) next time.