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Old 06-08-2007, 03:30 PM   #11
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Do it Jeenkinz way or absolutely buy a gravy separator. They are cheap and have a gazillion uses.
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Old 06-08-2007, 05:57 PM   #12
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I make mine almost exactly as Nicholas Mosher makes his by beginning with a good turkey stock to use as the liquid. I also save the water that I boil my russet potatoes in to use if I need more liquid.

My family loves turkey gravy, so it is almost mandatory that I make a large quantity of it. I usually end up with close to a gallon of deep, rich turkey gravy.
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Old 06-08-2007, 06:14 PM   #13
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Quote:
Originally Posted by Jeekinz
flour, butter slurry made in a coffee mug.
Don't you mean a flour, water slurry? A flour/butter combo is a roux, which needs to be cooked before adding anything.

I do mine the same as Jeekinz too - using a slurry (flour/water). OR, if you don't have much grease in the pan you can heat the grease you have, add enough flour to make a roux. Heat the roux for about 3 minutes to remove the flour flavor, then, while constantly whisking, add your liquid, be it milk, chicken stock, beef stock, turkey stock, water, etc. You can always use a slurry to thicken if you had to add "too much" liquid to make more if you need to.
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