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Old 11-27-2015, 12:33 PM   #11
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Over the years I've created my own way of producing pretty darn good turkey gravy. Let me explain.

Before I even cook the turkey I first salt and pepper a couple of pounds of turkey necks, then roast them until they're nice and brown. Once browned, I add them and any of the roasted pan crumbs to a pot with enough water to cover. The necks are simmered until the meat falls off the bone.

Everything is strained and I toss the bones and save the meat for nibbles or, sometimes, to add to our dressing. While the necks are doing their thing, the giblets get a simmer and strain and the liquid is added to the neck broth. Depending on how much time I have, I may reduce the liquid by about 30%. That's even better.

At the same time, I reserve the liquid from the potatoes that were cooked for mashing. Lots of good starch and flavor there.

When it comes time to actually make the gravy, I pour all the drippings from the bird into a large wide-bottomed pan or Dutch oven. Turn up the heat and stir and whisk until everything's nice and dark brown. Then I sprinkle in some flour. Don't really have a true measurement because it's governed by what is in the pan to begin with.

Again, whisk and stir. Much like making a roux for gumbo. Once that's done, I begin to slowly whisk in the broth from the necks/giblets. Lots of whisking and, maybe, a little more flour. Most of the time the original quantity of flour is enough to achieve the consistency I want. Usually, I'll add some of the potato water and whisk some more. I test for salt and add any if necessary. Usually just a little.

In the end, there's plenty of deep amber/brown gravy with a rich flavor. My family are gravy-aholics and I have been forced, over the years, to serve gravy in a huge china pitcher. Yep, they like their gravy. And, for heaven's sake, there'd better be some leftover for later.

That's my story and I'm sticking to it.
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Old 11-27-2015, 12:46 PM   #12
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I didn't make enough gravy! Enough, meaning there should still be some leftover or until everyone is full!

I made one pan the day before with giblet stock plus 2 hacked up thighs browned before adding to the stock. 2nd pan of gravy made in the roaster with the drippings after the turkey came out of the oven. Added the previous day's gravy to combine and heat together. I use a slurry to make the gravies. I do not like lumps. Requires a lot of continuous stirring and boiling to cook off the raw flour taste before simmering it.

ETA: I wish I had read Katie's notes Like Yesterday. Better details. Although I should know this term-- Whisk!
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Old 11-27-2015, 01:56 PM   #13
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My method is similar to Katie's. You concentrate and brown the pan drippings, deglaze the roasting pan with turkey stock and thicken with flour. Season to taste. This year my gravy came out perfect with no extra seasoning because of the flavors in the brine that ended up in the pan.
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Old 11-27-2015, 02:22 PM   #14
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My gravy yesterday was the best I've ever done.

The turkey had been done on the Webber and the drip pan had an abundance of fatty drippings. Son didn't have a fat separator OR a turkey baster. I suddenly remembered how my late MIL did it and told him to dump ice cubes into the pan. The fat congealed around the cubes and we removed them with a slotted spoon, leaving all the goodness for the gravy. I used the excellent Trader Joe's boxed turkey stock, Gravy Master (better than Kitchen Bouquet) and flour shaken in a jar of broth.
Easy Peasy, and everyone raved it was the best gravy ever!
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Old 11-27-2015, 05:43 PM   #15
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Good save, Kay. Sounds delicious, and I'm sure everyone was happy to have tasty gravy! I agree with you that TJ's turkey stock is excellent.

I seem to remember either my mom or grandmother using the ice cube method in a pinch too, but had forgotten about it until now.
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Old 11-27-2015, 08:21 PM   #16
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Originally Posted by Cheryl J View Post
Good save, Kay. Sounds delicious, and I'm sure everyone was happy to have tasty gravy! I agree with you that TJ's turkey stock is excellent.

I seem to remember either my mom or grandmother using the ice cube method in a pinch too, but had forgotten about it until now.
Ha! I thought I had totally forgotten the ice trick too Cheryl! Joey asked me how I thought of that and was glad to tell him the idea had come from his paternal grandma. It was a nice moment for both of us and we almost felt she with us.
The turkey was served on my mother's beautiful china platter, so I guess they both were there.
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Old 11-27-2015, 09:09 PM   #17
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That's the best part about Thanksgiving, IMO - recalling memories of those who aren't with us at the table, with those who are.
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Old 11-28-2015, 11:14 AM   #18
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Originally Posted by GotGarlic View Post
Milk gravy is another word for béchamel sauce. Have you ever made cheese sauce for macaroni and cheese? That's a variation of béchamel.
Of course. You know that and I know that. But I doubt "they" know that.
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Old 11-28-2015, 11:24 AM   #19
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Originally Posted by Roll_Bones View Post
Of course. You know that and I know that. But I doubt "they" know that.
Maybe you can teach them

So how did they like it?
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Old 11-29-2015, 09:16 AM   #20
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You don't incorporate the pan drippings???
Of course I do. The pan drippings are part of the hot stock as is whatever fond there is on the roasting pan.
After I have removed any fat floating on the drippings I stir in boiling water to loosen the fond.
Then I pour this hot stock over the chilled roux while stirring.
I pour ALL the stock at once onto the roux. I don't like the wallpaper paste effect you get by dripping in the hot stock a little at a time.
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gravy, recipe, turkey

Turkey Gravy This is the gravy I make after I've prepared the [URL]http://www.discusscooking.com/forums/f15/herb-roasted-turkey-52425.html[/URL] (Baked in Oven Cooking Bag), and may I say it's some of "the best" tasting gravy I've ever had. I let the pan drippings sit overnight (in a glass bowl with a lid) in the refrigerator. The next day the fat hardens and comes to the surface of the bowl, which I then scrape it off, and make the gravy. (See *Note before preparing the gravy.) [SIZE=3]Turkey Gravy [/SIZE] 2 cups turkey drippings 1/8 teaspoon ground white pepper 1/4 teaspoon poultry seasoning 1 teaspoon chicken bouillon granules 1/4 cup flour 1 tablespoon flour 1/2 cup milk Combine the turkey drippings, pepper, poultry seasoning, and bouillon granules in a 1-quart saucepan; simmer over low heat for 5 minutes. While the pan drippings and spices are heating, combine the flour (the 1/4 cup plus 1 tablespoon) along the milk, in a jar with a tight fitting lid; shake until ingredients become smooth. Slowly add the milk mixture into the simmering broth; stirring constantly with a spoon. Continue to cook and stir, until the gravy is thick and bubbly, then serve. Yields: 2-1/2 cups of gravy *Note: If I roast a 19 lb. bird, I am able to double the gravy ingredients, and then I'll add the already cooked, cut-up turkey meat into the gravy. The gravy and turkey meat taste great served over hot-cooked mashed potatoes. Also, whenever I double the recipe, I then prepare the gravy in a 3-quart saucepan. 3 stars 1 reviews
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