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Old 11-25-2011, 11:01 PM   #11
Sous Chef
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Join Date: Oct 2011
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You could also make a dark turkey stock by using a bunch of wings, thighs, etc. and searing them off in the pot before you add the water and veggies. When you make the gravy, use that stock. That would more than compensate for a lack of fond in the pan after roasting, and you would further fortify it with the drippings from the roasted turkey.

That's what I would do anyway.

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Old 11-26-2011, 12:57 AM   #12
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Join Date: Nov 2011
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Hi, I'm brand new to here, and yesterday was my first time cooking a turkey so i dont know that i have much to add here, But I had a simliar situation with a scarce amount of brown bits in my roasting pan. I used a roasting rack, so that might have had an effect, but I started out the roast at 500 degrees to get some brown starting out, then cut it down to 350. It seemed that a bit of extra moisture left from my brine as well as the drippings from the butter i used under the skin thickened into a decent gravy that i was able to dilute with stock to make a pretty good amount despite not having too many brown bits. And also, nice to meet all of you!

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Old 11-26-2011, 11:34 AM   #13
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Join Date: Sep 2004
Location: Galena, IL
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I have had this problem some years, and haven't been able to pin it down. One thing is to avoid Butterballs; too much added oil. A solution that works for me, period, is that a little before the day, I go buy packets of backs, necks, wings, etc. I roast them and make stock, which I use to make my stuffing and gravy, so I get a good rich gravy even, if for some reason, the turkey doesn't create much "fond".

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