Gravy panic. How to make with no turkey
John Liu
4 years ago
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gardengal48 (PNW Z8/9)
4 years agoRelated Discussions
How can I make brown bits for turkey gravy?
Comments (6)I've ONLY used a fresh, nat'l turkey for 25+ years (Huntsinger in So. Calif.) and I get tons of brown bits, so I'm confused how this would happen to you. I'm clarifying to you that my turkey NEVER has been injected with the "8-12%" salt solution, etc. as many are but buyers often neglect to see the fine print. My procedure is to Pam my roasting pan and rack, place the washed and cleaned/trimmed turkey on the rack and THEN proceed to season it all over, including the insides, along with a final sprinkling of paprika for color all over. Some of all of this, of course, falls to the bottom of the roasting pan. I then always cook breast-side down for first 45 min. @ 425 F. and then breast side up for the remaining time at 325F., rubbing it with softened butter just once during cooking. I also tilt the unstuffed bird just prior to removing it from the pan for any add'l drippings that were inside. I have TONS of brown bits in the pan + about 1/2" at least of dk. brown drippings. I then separate this, commence with the gravy makings in the same roasting pan and then add in at the right time the cup or two of turkey broth (+ chp'd giblets and neck bits) I cooked earlier with the giblets, neck, wing tips, onion and water that boiled for 1.5 hrs. The color is DARK brown with NO soy sauce or anything else added (sorry, DCarch). Delish....See MoreA PSA about Make Ahead Turkey Gravy
Comments (6)Ironically, I do this method for all kinds of bone broth and I make it several times a year with meaty bones I collect from cooking, or those I buy when they are drastically reduced, and store in the freezer until I have about 10# of bones per batch, and make it with poultry, beef, and occasionally a ham bone and/or ham hocks. Pour the strained and reduced stock into a shallow cake pan, chill until it gels, cut into cubes, place the cubes on a plate lined with paper towels and leave them in the refrigerator for 12-24 hours more to dehydrate a little, which makes them a little more solid from loss of moisture, and the flavor concentrates. Next, place the cubes in containers in the freezer, or I'll freeze the cubes and place them in a FoodSaver bag and vacuum-seal them for longer freezer storage. These are my "instant" bouillon cubes for making flavorful sauces, gravy, broth.... Never buy instant bouillon cubes or granules ever again. I also have some ice cube trays I use only for food (not ice), and I'll make the cubes in them. -Grainlady...See Morefresh turkey=no brown bits for gravy
Comments (3)I always cook a fresh turkey. Since I baste with the pan juices, it's easy to pull off any extra juices in the bottom so the turkey doesn't end up boiling in the juices. I always have "bits" in the bottom. Like my mom, once I take the turkey from the oven, I put the roasting pan on the burners and cook down the juices (deglaze, not a word she would have used!), till they are nice and brown and concentrated. I usually get more bits during the deglazing, too. I make my gravy in the roasting pan. This makes nice dark, tasty gravy. I sometimes add veggie broth for a nice taste, and if necessary, Kitchen Bouquet for color (and taste). I get a very good gravy....See MoreTurkey Soup Using Leftover Gravy
Comments (6)After turkey sliders Friday night I set my stock on and simmered overnight. Two quarts of stock included turkey meat, two pints clear stock and a 1/4 pint of leftover gravy. Also froze my cranberry sauce. And a pint of dressing/stuffing. NYTimes has a recipe for leftover stuffing dumplings. Similar to matzo balls. Never thought to add gravy to the stock. I would probably add it after simmering and straining. Adding to the warm/cooling stock before freezing. I plan to add my gravy to one quart for a pot pie, and the other quart, a brothy soup. Nice to have a couple quick meals for the next few weeks. So thrilled we found a small turkey. A combination of flavors so familiar once a year....See MoreBarb
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4 years agolast modified: 4 years agoJohn Liu
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John LiuOriginal Author