Cooking Resources

legend_018 · 11-25-2011, 08:18 PM

So I bought a couple turkey legs prior to thanksgiving. Roasted them for a few hours and than took them, veggies/onions, broth etc. and simmered on stove and made some nice dark colored broth.

When the turkey came out of the oven, I mixed some "cold" chicken stock from a can with flour. I brought the homemade turkey broth I made to a boil and than slowly added the flour mixture. Let it cook for a little bit, added some butter, salt and pepper.

although I wish it was thicker, everyone loved it. My mother was so impressed with what I did. Said she always has problems with rushing gravy at the end, the juices from the pan being so greasy, who has time to try to get the grease/fat off.

Plus my turkey took longer than expected and my brother had to leave soon, so it really worked out to have a nice smooth gravy ready with no hassles. I did add a small cupful of the drippings from the pan to the gravy too.

Robo410 · 11-25-2011, 08:25 PM

I buy turkey wings and necks and roast them with veg and make stock the night before so I'm ready to go too. It's something I've done for years and I think it's a great idea.

bakechef · 11-25-2011, 08:33 PM

I pour off the drippings into a gravy separator, then take some of the fat off the top to make a roux, then add broth. I add in the nice dark drippings (minus the extra fat).

Your plan sounds like an easy way to make good gravy without that "rush"

Kayelle · 11-25-2011, 08:34 PM

I'm glad it turned out well for you Legend!! I also made turkey stock, although I roasted turkey necks and veggies and then boiled and strained the stock. I had 9 cups of stock for the gravy. When it came time to make the gravy I melted two sticks of butter and combined with a cup of flour, cooked it some., then slowly added the broth. The ratio of ingredients was just perfect, so this time I wrote it all down.

legend_018 · 11-25-2011, 08:42 PM

Quote:

Originally Posted by Kayelle

I'm glad it turned out well for you Ledgend!! I also made turkey stock, although I roasted turkey necks and veggies and then boiled and strained the stock. I had 9 cups of stock for the gravy. When it came time to make the gravy I melted two sticks of butter and combined with a cup of flour, cooked it some., then slowly added the broth. The ratio of ingredients was just perfect, so this time I wrote it all down.

Good to know. So 9 cups of broth, 2 sticks of butter and 1 cup of flour?
Nice!! Maybe I'll try that some time with a chicken or something to see how it works out. I'm always looking for good ratio's. I used 3/4 cup of flour to 2 cups of cold broth. That got mixed into the homemade turkey broth I made, expect I didn't measure that. It was a good amount though. I filled a gravy bowl up twice and still had some left over. Probably 3 gravy bowls full.

I strained all my veggies too when I made the broth. I made it earlier in the week so I was able to get the fat off easily since it rose to the top. I kept some of the fat though.

jennyema · 11-26-2011, 09:49 AM

To me gravy isn't gravy without using the fond and drippings.

I separate the fat and drippings and use some of the fat and flour to make a roux, then add in the dissolved fond and drippings and some really good turkey stock I made ahead of time.

That way it's really dark and rich and turkey tasting.

bakechef · 11-26-2011, 11:14 AM

Quote:

Originally Posted by jennyema

To me gravy isn't gravy without using the fond and drippings.

I separate the fat and drippings and use some of the fat and flour to make a roux, then add in the dissolved fond and drippings and some really good turkey stock I made ahead of time.

That way it's really dark and rich and turkey tasting.

Pretty much exactly what I do! This year I used trader Joe's turkey broth and it worked well.

Kayelle · 11-26-2011, 11:34 AM

I'd agree.......the perfect situation is if you have some fond and drippings from the turkey. In my case, the turkey is cooked in the kettle barbeque so it's not available.

legend_018 · 11-26-2011, 03:00 PM

I used some of the drippings from the turkey I made on Thanksgiving and added that to the gravy. Earlier in the week, when I roasted turkey legs, I added a cup of water to the pan and scraped up all the brown bits. That got added to the pan I used to make the broth on top of the stove in addition to the roasted turkey legs, veggies, broth etc.