GotGarlic
Chef Extraordinaire
Sounds like a great plan. I'm going to add that to my Thanksgiving time line for next year.
Our Best Gravy for the Holidays
- Thread starter Chief Longwind Of The North
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Sounds like a great plan. I'm going to add that to my Thanksgiving time line for next year.
Andy M.
Certified Pretend Chef
The beauty is that you can do it anytime so you're not all worn out for the holiday. I did mine back on the 12th of the month when I first saw the $0.69/Lb price for the cheapo turkeys.
CWS4322
Chef Extraordinaire
I only use homemade stock. I just can't phantom using canned stock. It is so easy to make stock. Although, I have now started dehydrating it because of freezer real estate issues. I love the smell of bones cooking...the veal stock I made last week is amazing. I do also love my "degreaser" that I use when making gravy (my friends love my gravy...I just make it like my grandma did--although I sometimes sneak some anchovy paste or fish sauce in, sour cream, or gjetost and lingonberries).
CharlieD
Chef Extraordinaire
what's ho-hum?
Aunt Bea
Master Chef
Dawgluver
Chef Extraordinaire
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CharlieD
Chef Extraordinaire
Thank you.
Cheryl J
Chef Extraordinaire
I did pretty much the same as GG - roasted some turkey parts with carrots, celery, onions, and herbs, then simmered slowly in water for a few hours and strained it. Refrigerated it overnight so I could break off and discard the solidified fat the next morning. My stock wasn't as rich looking as GG's 
but it tastes good.
I'll add some of the stock to the dressing when I make it the day before, and reserve the rest. While the turkey is resting, I'll make a gravy with the pan drippings and add the rest of the stock to the gravy.
I love home made stock, but I don't do it every year.
but it tastes good. I'll add some of the stock to the dressing when I make it the day before, and reserve the rest. While the turkey is resting, I'll make a gravy with the pan drippings and add the rest of the stock to the gravy.
I love home made stock, but I don't do it every year.
Addie
Chef Extraordinaire
I doubt if my grandson and his GF know about making stock. So yesterday we made the gravy with just the turkey drippings. He poured it into the gravy separator and then we made the gravy. It was so delicious. I need to let them know about making their own stock. The two of them are so into cooking together and reading recipes. 
My Best Gravy
2 tablespoons butter, melted and allow the milk solids to become browned
stir in 2 tablespoons AP flour, allow to become browned. Whisk in 1 cup of liquid.
Now the fun, add in the type of liquid you want your gravy to taste like. If you want a cream gravy, add in milk. Turkey add turkey stock, mushroom, mushroom stock and so forth.
You can also change up the fat you use, but stick to the ratios above.
This year, I added a tablespoon of porcini powder to my cooled turkey stock and stirred that into my butter roux. It was lovely!
2 tablespoons butter, melted and allow the milk solids to become browned
stir in 2 tablespoons AP flour, allow to become browned. Whisk in 1 cup of liquid.
Now the fun, add in the type of liquid you want your gravy to taste like. If you want a cream gravy, add in milk. Turkey add turkey stock, mushroom, mushroom stock and so forth.
You can also change up the fat you use, but stick to the ratios above.
This year, I added a tablespoon of porcini powder to my cooled turkey stock and stirred that into my butter roux. It was lovely!
Dawgluver
Chef Extraordinaire
- Joined
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- 25,033
Gravy!!!
Just made some with the carcass stock. I'm eating it out of the pan, haven't put it on anything yet.
Last edited:
CharlieD
Chef Extraordinaire
We're at friends house today for dinner. My wife asked for gravy. All they had was mushroom soup powder. So I made some gravy, my wife said it was the best gravy she ever had. Go figure ....
Sent from my iPhone using Discuss Cooking
Sent from my iPhone using Discuss Cooking
Addie
Chef Extraordinaire
That sounds heavenly. Unfortunately, my supermarket does not stock exotic foods as such. They cater mostly to blue collar workers. And has a very large Latino customer base. They have two long and large aisles dedicated to their needs alone. But I still go down them because I often find foods that I think sound interesting and am willing to try.
I don't get it at the supermarket, either...I get it here: https://www.oregonmushrooms.com/p-202-dried-european-porcini-powder.aspx
Addie
Chef Extraordinaire
Thanks PF. I have bookmarked it. I love mushrooms in everything. But the idea of the powder sounds like an intensified flavor enhancer. I am thinking of all the dishes I could add it to. Pasta sauces, gravies, etc.
Roll_Bones
Master Chef
I use the fat from the drippings to make the roux. I make a lot of roux and only use what I need.
Since I am using stock for gravy, why not just use the turkey fat renderings for the roux. It adds more turkey flavor and i don't have to waste my precious butter.
Since I am using stock for gravy, why not just use the turkey fat renderings for the roux. It adds more turkey flavor and i don't have to waste my precious butter.
Over the last 20+ years I've created what my family calls the "best" gravy.
I begin by salting and peppering a couple of pounds of fresh turkey necks, then roast them, turning about halfway through roasting, until they're nice and brown and there are some nice brown bits in the bottom of the pan. I do add a slight bit of water in the beginning.
After they're roasted, I put them in a pan (along with the brown bits and juices from the roasting pan) and cover them with water. Bring them to a boil and simmer for about 1 hour. Once they're finished simmering, I remove them and reduce the liquid by about 30% to concentrate it.
To make my gravy, I combine the stock made from the necks and the potato water the potatoes are cooked in. Russets, not sweet potatoes.
The pan juices and bits from the turkey are then heated until they're sizzling and I make a slurry of some of the stock/potato water and flour and add that to thicken. Then, as I go along, I add the rest of the stock/potato water to the pan. The gravy always comes out a beautiful rick brown, nicely thickened, with a great turkey flavor.
I begin by salting and peppering a couple of pounds of fresh turkey necks, then roast them, turning about halfway through roasting, until they're nice and brown and there are some nice brown bits in the bottom of the pan. I do add a slight bit of water in the beginning.
After they're roasted, I put them in a pan (along with the brown bits and juices from the roasting pan) and cover them with water. Bring them to a boil and simmer for about 1 hour. Once they're finished simmering, I remove them and reduce the liquid by about 30% to concentrate it.
To make my gravy, I combine the stock made from the necks and the potato water the potatoes are cooked in. Russets, not sweet potatoes.
The pan juices and bits from the turkey are then heated until they're sizzling and I make a slurry of some of the stock/potato water and flour and add that to thicken. Then, as I go along, I add the rest of the stock/potato water to the pan. The gravy always comes out a beautiful rick brown, nicely thickened, with a great turkey flavor.
Kayelle
Chef Extraordinaire
PF and Addie...this is what I have but for the life of me I can't remember where I got it.
I only see it on the Italian site Kayelle, nothing we can get here.
Kayelle
Chef Extraordinaire
At first I thought I may have gotten it in Italy but Steve said not unless I went there without him.
Now that I think about it, I may have found it in someplace like "World Market". However, you can sign up here to be on the waiting list when it becomes available again. Mine is almost gone so I want more.
http://www.amazon.com/Drogheria-Alimentari-Natural-Grinder-Mushrooms/dp/B001EO5ZCE
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