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Old 06-06-2007, 04:25 PM   #1
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Turkey Gravy Question

A Question
I know that this early thinking about Thankgiving, but, would anyone be so kind on tell me how they make turkey gravy? I tried to make it once..it was ok..but..it had grease in it. I don't know how to get the grease off the broth. Thanks to anyone who can help me and have a good day.


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Old 06-06-2007, 04:35 PM   #2
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take a piece of bread and lightly lay it on top of your gravy to soak up the grease

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Old 06-06-2007, 04:48 PM   #3
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Thank you so much I will do that from now on.
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Old 06-06-2007, 04:52 PM   #4
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there is a device looks like a measuring cup crossed with a teapot
pour in your juices/gravy
let sit a minute and then pour off the juices/gravy
it pours from the bottom so the fat stays on top
gravy separator
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Old 06-06-2007, 04:52 PM   #5
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Just pour the liquid into a plastic zip lock bag. Let it sit until the fat rises to the top. Hold the bag over a container that is large enough to hold all the liquid. Cut the tip off one lower corner, and move it away from the container and over the sink before the fat gets to the hole.
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Old 06-06-2007, 09:33 PM   #6
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I really like Caine's tip. The other way to do it is to put the broth/grease mix in a jar and refrigerate. Take off the congealed fat and use to make gravy. Or get a gravy "separator"--broth comes off from the bottom.
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Old 06-06-2007, 10:33 PM   #7
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I have a gravy separator, and it's a great tool for making gravy.
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Old 06-07-2007, 07:14 AM   #8
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Great gravy, stuffing, and many other dishes start with great stock. I make a couple gallons the day before, and use it to make all sorts of dishes - including leftover dishes like soup and pot pies.

A search will bring up a zillion turkey stock recipes. The trick is, use at least 8lbs of bones/parts per gallon of water, and give it at least 6hrs at a bare simmer for the collagen in the bones/tissues to dissolve. During the last hour you can add some diced mirepoix, thyme, sage, bay, garlic, peppercorns, etc. Degrease, cool, and store for up to a week in the fridge.
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Old 06-07-2007, 07:45 AM   #9
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I do what Nicholas does. Make the stock ahead of time and use it for the gravy. I degrease by leaving it overnight in the refrigerator and then just remove the congealed fat from the top the next day.
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Old 06-07-2007, 08:23 AM   #10
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I make mine in the same roasting pan the turkey (or what ever you are roasting) was in. For turkey/chicken - while the meat rests, place the pan over two burners, skim off some fat with a spoon and add wine, herbs and stock. Bring to a boil, reduce and thicken with a flour, butter slurry made in a coffee mug.

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