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Old 11-19-2007, 03:25 PM   #1
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Turkey Gravy

Hey, all. Not sure if this is the right place to post this, but here goes...

I love love love turkey gravy. I came across this recipe, or method, really, for making lots of flavorful gravy. What do you all think, particularly about the flour-toasting technique?

How to make vast amounts of homemade gravy - Slashfood

TIA.
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Old 11-19-2007, 04:03 PM   #2
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I don't think I'd care for the taste to deeply toasted flour in my gravy. Plus too much time.

Other than that, he makes his gravy the way I do. I already made up some stock over the weekend using a package of wings. I'll simmer the giblets in it and use it with the drippings to make gravy. I made about a gallon last year with 2 turkeys.
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Old 11-19-2007, 04:10 PM   #3
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Browning flour to make gravy is an old trick. Browned in oil or butter it's called a roux.
Browning the flour in a dry pan (no oil) either on the stove, in the stove or in a microwave will work as well as a thickening agent. IMO it does not taste nearly as good as the roux however.
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Old 11-19-2007, 04:15 PM   #4
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I don't want my gravy to taste like gumbo!
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Old 11-19-2007, 04:21 PM   #5
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Quote:
Originally Posted by jennyema View Post
I don't want my gravy to taste like gumbo!
Browned flour a gumbo does not make.
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Old 11-19-2007, 04:28 PM   #6
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I'm trying to watch the video right now. it is pretty annoing. I would have been dome by now. Oh, thanks G-d, it's over.
Where is animal right people when you need them. Feeding poor dog gravy, bad people.

2 cups of flour, thats like more than a galon of gravy in the end, I just do not know if one needs that much gravy.
I've asked here about gravy, I think last year. And recieved few great advizes here. And seence been making gravy on a regular bases, falowinf said advise and it is always great. And there is always pleny.
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Old 11-19-2007, 04:38 PM   #7
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It's OK, but for gravy made from broth I prefer to disolve some corn starch in milk, then stir that into the broth and cook to thicken. It makes a very creamy gravy without the flour overhead.
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Old 11-19-2007, 04:40 PM   #8
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GG, I make tons of gravy when I cook my turkey. I begin by browning then braising, in homemade chicken stock, 2 pounds of turkey necks. I usually get at least 2 cups of rich broth. I save the necks. They get cooked with the giblets from the turkey, which produces a nice turkey broth. I save the water from my russet potatoes, too.

Finally, when I cook my turkey I drape it with several layers of butter and wine soaked cheesecloth. After I remove the cheesecloth, which is nice and brown and filled with "yummies" I put it into the potato water so the flavor and browned bits come out.

Now, it's time to make gravy. From the roasting pan I strain the drippings and defat it. Once it's defatted, I return it to the pan and stir in some flour and stir until the mixture begins to bubble and starts to thicken. At this point I add the broth from the turkey necks and as much of the giblet water and infused potato water as I need.

I easily get close to a gallon of rich, brown turkey gravy. Even from a small turkey.
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Old 11-19-2007, 05:24 PM   #9
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Quote:
Originally Posted by Katie E View Post
GG, I make tons of gravy when I cook my turkey. I begin by browning then braising, in homemade chicken stock, 2 pounds of turkey necks. I usually get at least 2 cups of rich broth. I save the necks. They get cooked with the giblets from the turkey, which produces a nice turkey broth. I save the water from my russet potatoes, too.

Finally, when I cook my turkey I drape it with several layers of butter and wine soaked cheesecloth. After I remove the cheesecloth, which is nice and brown and filled with "yummies" I put it into the potato water so the flavor and browned bits come out.

Now, it's time to make gravy. From the roasting pan I strain the drippings and defat it. Once it's defatted, I return it to the pan and stir in some flour and stir until the mixture begins to bubble and starts to thicken. At this point I add the broth from the turkey necks and as much of the giblet water and infused potato water as I need.

I easily get close to a gallon of rich, brown turkey gravy. Even from a small turkey.

That's basically what I do, too, without the cheesecloth or the potato water (might try that trick though!). I use wings and not necks because necks are harder for me to find.
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Old 11-19-2007, 05:38 PM   #10
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Quote:
Originally Posted by Katie E View Post
GG, I make tons of gravy when I cook my turkey. I begin by browning then braising, in homemade chicken stock, 2 pounds of turkey necks. I usually get at least 2 cups of rich broth. I save the necks. They get cooked with the giblets from the turkey, which produces a nice turkey broth. I save the water from my russet potatoes, too.

Finally, when I cook my turkey I drape it with several layers of butter and wine soaked cheesecloth. After I remove the cheesecloth, which is nice and brown and filled with "yummies" I put it into the potato water so the flavor and browned bits come out.

Now, it's time to make gravy. From the roasting pan I strain the drippings and defat it. Once it's defatted, I return it to the pan and stir in some flour and stir until the mixture begins to bubble and starts to thicken. At this point I add the broth from the turkey necks and as much of the giblet water and infused potato water as I need.

I easily get close to a gallon of rich, brown turkey gravy. Even from a small turkey.
Sounds fabulous Thanks, Katie.
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