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Old 11-23-2004, 02:41 PM   #11
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OK, Miss Rainee, where are you going to get giblets for 120?
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Old 11-23-2004, 02:45 PM   #12
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Just buy turkey parts.
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Old 11-23-2004, 02:49 PM   #13
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Well, Rainee, you are right as usual (and about the spigot thingy too). My solution calls for using the instant stuff and water only.
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Old 11-23-2004, 02:57 PM   #14
 
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You know they do have the 40 to 120 quart heavy aluminum stockpots with the built in spigots in restaurant supply stores.

The spigots have a built in filter screen to keep giblets out of the finished product dispensed by the spigot.

Thus you can cook and serve the gravy in one huge vessel.
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Old 11-23-2004, 03:01 PM   #15
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But if you are having giblet gravy, wouldn't want the giblets dispensed too?
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Old 11-23-2004, 03:01 PM   #16
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choc, I was trying to think of a reasonably economic vessel that could be easily re-used for another purpose, such as large batches of margaritas, etc.
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Old 11-23-2004, 03:05 PM   #17
 
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A used restaurant supply store would not be too expensive [about the same as the cooler idea], and it could be used later for deep frying turkeys, brining, etc.
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Old 11-23-2004, 03:25 PM   #18
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My belly??
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Old 11-23-2004, 06:01 PM   #19
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There is no way I can think of for you to "gracefully" place 5 gallons of hot gravy on a buffet line. You'll have to break it down into smaller portions. I would use one of the smaller Nesco-type roasters to serve the gravy and restock it as required. I don't think a 22 quart roaster would look good on a buffet line. 12 quart or smaller would work well.
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Old 11-23-2004, 06:05 PM   #20
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thanks

thanks for all the suggestions... Im either going out and getting a huge glass bowl with the rubber tops, and refilling as needed or getting one of them big aluminum turkey roating pans(but that would be a little flimsy with all the heavy gravy in it wouldnt it??) thanks all!..... wish me luck
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