blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,456
I almost had a gravy catastrophe. The pan with the turkey, was turning from golden brown to dark brown, so I dump in some turkey broth to slow down that mess.
Tested the temp of the turkey, it was ready to take out. Took the turkey out of the pan and dumped the liquid into a sauce pan for gravy.
IT WAS TOO SALTY (from how much salt was on the skin).
I poured half of it down the drain, then, added an equal amount of water, added parsley, sage, rosemary, and garlic to that liquid. Then some butter and thickened it with flour/cold water. It turned out perfect. I've never had gravy almost go bad in two different ways before. Crisis averted.
Tested the temp of the turkey, it was ready to take out. Took the turkey out of the pan and dumped the liquid into a sauce pan for gravy.
IT WAS TOO SALTY (from how much salt was on the skin).
I poured half of it down the drain, then, added an equal amount of water, added parsley, sage, rosemary, and garlic to that liquid. Then some butter and thickened it with flour/cold water. It turned out perfect. I've never had gravy almost go bad in two different ways before. Crisis averted.