"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 11-29-2015, 10:00 AM   #21
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,390
Quote:
Originally Posted by puffin3 View Post
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.
OK. It wasn't clear to me from your earlier post.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-29-2015, 11:54 AM   #22
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,843
Quote:
Originally Posted by GotGarlic View Post
Maybe you can teach them

So how did they like it?
You mean the Pioneer gravy mix?
They loved it and had no idea. It was also so easy and i did not have to make roux.
I did use turkey stock in place of the water though.
I had all the separated drippings and had to put it in the freezer. Had no use for them this time.

I guess those drippings can accompany the stock in my next week turkey soup. I have a carcass and about 1.5 quarts of stock left.
Maybe a drippings floater for each bowl?
__________________

__________________
Roll_Bones is offline   Reply With Quote
Old 11-29-2015, 01:29 PM   #23
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,903
No, you had said you didn't know what they would think about brown gravy, as opposed to milk gravy.

Roux is so easy to make, and so cheap, why do you need a mix?

With the fat removed, the drippings are just juices - essentially flavored water. They won't float - just whisk them into any new poultry gravy you make.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-29-2015, 01:44 PM   #24
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
For me, a flour slurry is easier to handle than a roux, as you can always add more slurry if the gravy isn't thick enough. Just shake flour and stock in a jar.

Naturally, the gravy must be simmered and stirred long enough to cook out the flour taste.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-29-2015, 02:53 PM   #25
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,390
Quote:
Originally Posted by Kayelle View Post
For me, a flour slurry is easier to handle than a roux, as you can always add more slurry if the gravy isn't thick enough. Just shake flour and stock in a jar.

Naturally, the gravy must be simmered and stirred long enough to cook out the flour taste.

I do it both ways. I'll make a roux ahead of time if that's what I want to use. The slurry works well too. I used a slurry this year.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-29-2015, 03:00 PM   #26
Assistant Cook
 
KDJ's Avatar
 
Join Date: Nov 2015
Location: Amelia, VA
Posts: 34
I freeze the drippings until the fat is congealed then just scoop it off. Works like a charm.
__________________
KDJ is offline   Reply With Quote
Old 11-29-2015, 07:04 PM   #27
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
Quote:
Originally Posted by KDJ View Post
I freeze the drippings until the fat is congealed then just scoop it off. Works like a charm.
Sure, that works too, if you have the time. A pile of ice cubes in the pan works slick when dinner is getting cold waiting for the gravy.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-29-2015, 08:02 PM   #28
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,390
If you heat the pan with the drippings on the stove top, all the water will cook off. You are left with turkey fat and solids. If you sprinkle flour onto the fat and stir/cook it, you have made a roux. Then you add stock to make gravy.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-29-2015, 08:06 PM   #29
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
Quote:
Originally Posted by Andy M. View Post
If you heat the pan with the drippings on the stove top, all the water will cook off. You are left with turkey fat and solids. If you sprinkle flour onto the fat and stir/cook it, you have made a roux. Then you add stock to make gravy.
That's also a way of getting there, but I wanted all the liquid juices and solids at the bottom, without most of the fat.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 11-29-2015, 08:14 PM   #30
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,390
Quote:
Originally Posted by Kayelle View Post
That's also a way of getting there, but I wanted all the liquid juices and solids at the bottom, without most of the fat.

You can take out some of the fat and leave just what you want.

The dried up juices will reconstitute when you add liquid to deglaze the pan.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Reply

Tags
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
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.