Gravy without pan drippings

[crankin]

This year I think I am just going to be making a turkey breast rather than a whole bird. So, I am not going to be able to make gravy from the turkey drippings... how can I still make a delicious gravy? I saw an "All-Purpose" gravy from Cook's Illustrated - does anyone have experience with a gravy like that? Thanks.

[suziquzie]

I saw Tyler Florence last year roast some turkey wings, then make broth with them, a few days ahead for the sole purpose of having the gravy done ahead of time....
I'll see if I can find it but maybe that's an option for you?

Ok I found it but I lied.... he didn't make broth, but that just makes it all the easier!

Roasted Turkey Gravy Recipe : Tyler Florence : Food Network

[jpmcgrew]

Knorr makes an awsome roasted turkey gravy mix and if you can deglace what ever is in pan you cook breast in and add it also a small splash of dry sherry wine and a tad of cream will make it fantastic.

[Jeff G.]

Quote:

Originally Posted by crankin This year I think I am just going to be making a turkey breast rather than a whole bird. So, I am not going to be able to make gravy from the turkey drippings... how can I still make a delicious gravy? I saw an "All-Purpose" gravy from Cook's Illustrated - does anyone have experience with a gravy like that? Thanks.

make a broth gravy from chicken stock..packaged works fine.
Just heat it up, add milk then milk with corn starch in it to thicken.

[QSis]

Well, I can't see the CI article or the video, since I'm not a subscriber, but if it involves making a roux of butter and flour, and whisking in chicken (or beef) broth, then yes, I've made excellent gravies that way. If you have a base, such as "Better than Bouillion", a spoonful of that is good in there, too.

For the chicken or turkey gravy, I add poultry seasoning (I use Bell's) and season with black pepper.

Lee