Put the pan back on a burner and simmer until the liquid is reduced and starts to brown. The fat will separate and you will be left with the fat and the brown bits. Make a roux and add your turkey or chicken stock.

Ann

I have often roasted turkey wings the day before and used the drippings/brown bits for the gravy. I will find any way possible to make gravy...as I feel it should be considered a beverage. :)

My SIL made a farm fresh turkey this year. In my life, I have never seen so much liquid come out of turkey! I swear about a gallon!

All she did was heat the liquid in a pan on the stove to a boil and add a slurry of flour and water to thicken. It was good but not overly flavorful.

I do the same as vicki. The night before Thanksgiving, I roasted a package of turkey wings that I bought along with the necks of the two turkeys we made the next day. I roasted them with carrots, onions and celery for a good hour and there were plenty brown bits in the pan, then I added half canned broth and half water just to cover. Then I simmered that on the stove for over an hour until I had a really flavorful stock to use for gravy the next day.

That's exactly what I do Blizlady. Great gravy!

I pour all the drippings into a jar and set it into the fridge and let it separate so when I'm ready to make gravy the fat is on top and the juices are ready to use as the gravy liquid.

I'm wondering why you get so much liquid out of your turkey. Is it a frozen one? Could it be one of those injected with water to plump and increase the weight?

I put a few veg under the rack before roasting eg onion, carrot and some branches of rosemary or thyme or bay leaves. When making the gravy I put the pan on a high heat before adding the flour. Always comes out brown. For a deeper colour you can add some soy sauce or marmite. Beer or red wine deepen the colour too. Sometimes I use a gravy separator but usually I don't bother.

I only buy premium turkeys. Naturally farmed, etc. They are naturally plump and juicy and do exude plenty of liquid, though the meat stays moist and tender. I always thought that was normal. Perhaps our turkeys are as different as our parsnips?

I buy free range, organic turkeys, although we usually have goose at Christmas. The turkey's produce plenty of liquid but there is also no lack of dark pan scrapings. The one doesn't preclude the other ime. I was just wondering if the OP's excess liquid was due to added water rather than natural juices. And hence the lack of browning.

Okay. I think I'm missing something, but the OP was 16 tears ago...