 |
11-20-2008, 05:57 PM
|
|
#1
|
|
|
|
|
| |
Senior Cook
Profile:
Join Date: Mar 2007
Posts: 213
|
|
Gravy without pan drippings
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.
|
| |
|
|
|
|
|
|
|
 |
Join the #1 Cooking Community Today - It's Totally Free!
DiscussCooking.com, The Friendliest Cooking Community on the Internet - Are you look for a great recipe or planning a meal for friends and family? Looking for advice on cooking techniques or feedback from real people about cooking appliances and other kitchen supplies? Or maybe you can give others some advice? No matter where you fit in you'll find that Discuss Cooking is a great community to join. Best of all it's totally FREE!
You are currently viewing our boards as a guest so you have limited access to our community. Please take the time to register and you will gain a lot of great new features including; the ability to participate in discussions, network with other cooks & Foodies, see fewer ads, upload photographs, create a cooking blog, send private messages and so much, much more!
|
11-20-2008, 06:14 PM
|
|
#2
|
|
|
|
|
| |
Certified Master Chef
Profile:
Join Date: Nov 2007
Location: MN
Posts: 11,487
|
|
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
__________________
Not that there's anything wrong with that.....
Last edited by suziquzie; 11-20-2008 at 06:19 PM.
Reason: added link
|
| |
|
|
|
|
|
|
|
11-20-2008, 08:33 PM
|
|
#3
|
|
|
|
|
| |
Certified Executive Chef
Profile:
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,575
|
|
 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.
__________________
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
|
| |
|
|
|
|
|
|
|
11-20-2008, 08:38 PM
|
|
#4
|
|
|
|
|
| |
Executive Chef
Profile:
Join Date: Sep 2007
Location: Indiana
Posts: 1,200
|
|
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.
|
| |
|
|
|
|
|
|
|
11-20-2008, 08:47 PM
|
|
#5
|
|
|
|
|
| |
Executive Chef
Profile:
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
|
|
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
|
| |
|
|
|
|
|
|
|
 |
| Thread Tools |
|
|
| Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|

» Latest Forum Topics
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
» Recent Recipe Discussions
|
|
|
|
|
|
|
|
|
|
|
|
|
|