No, you had said you didn't know what they would think about brown gravy, as opposed to milk gravy.
Roux is so easy to make, and so cheap, why do you need a mix?
With the fat removed, the drippings are just juices - essentially flavored water. They won't float - just whisk them into any new poultry gravy you make.
Misunderstanding then. My comment was regarding using milk for gravy and that I have never used milk, unless I'm making a white gravy. And that folks down south call it milk gravy. I read that someone used milk in turkey gravy.
Yes, roux is easy, but the mix saved me at least one step and at least one pan to wash and saved me the time it takes to make the roux.
This was sort of an experiment as I never made thanksgiving in advance. Most likely next year I make traditional turkey gravy as its also easy.
The floater would be for the soup and does not necessarily have to float. But would be called a floater in my mind as i would put some onto the top center of the soup just before serving.
Seems it would be a waste to pour the drippings into turkey soup stock.
We are done with gravy. This is about soup.
For me, a flour slurry is easier to handle than a roux, as you can always add more slurry if the gravy isn't thick enough. Just shake flour and stock in a jar.
Naturally, the gravy must be simmered and stirred long enough to cook out the flour taste.
I used this method long before I found out about roux. Its how my mother made gravy. I think roux makes a better gravy and is a better thickener.
This is how my mom taught me to make turkey gravy
Browning the flour in the fat adds more flavor, as it does with just about anything.
Agree. I always cook my roux to the color I am pairing with. Beef gravy gets a darker color and turkey gets a lighter color.
I make my gravy a couple of day ahead. I buy turkey wings & drumsticks ahead of time, Roasted them in the oven with onion,celery, carrots, clove of garlic, s&p and little poultry seasoning. Then I remove everything and put into a pot, add a little water or broth to the roast pan to get all the good stuff on the pan and put all that in the pot. Then cover with water and let it simmer till all the meat has falling off the bones and leaves a nice rich stock I then make my gravy from that. Its is delicious . After the dinner I remove all the meat from the turkey and save the bones in a container in the freezer for turkey broth or soup later on with some more fresh wings or parts added. The drippings I either added to my already made gravy or freeze them for later,
This is how I make stock. Roast everything in oven till nice and brown, then transfer to stock pot and simmer for hours.
GG helped me to do it this way as I have been browning everything in the pot instead of the oven. Oven is much easier.
When making a darker roux with plain flour, the same thing happens. As the roux darkens, it loses its thickening power. So I'd guess a form of dextrinization occurs in the making of a roux.
Thanks Andy. I did notice that myself. Was not sure why though.