Gravy

[dancerjodi]

Brian and I are frying our Thanksgiving turkey, so we won't have juices in a pan to use for gravy.

Any suggestions? I'm not opposed at all to buying some in a can or jar (the one I've tried is kind of unflavorful, and I haven't tried a lot of brands).

Any suggestions?

Comments

[redpoppies.livejournal.com]

You can use the organs that are inside the turkey to make stock. You cook them in water with veggies. Then you use turkey stock from box or can to add to it. It depends how involved you want.

[rojagato.livejournal.com]

Boil down the turkey neck and organs with celery, carrot, and onion in 4 cups water. Add a bay leaf, salt and/or a buillion cube, and any other spices (pepper, parsley, rosemary, tarragon, etc). After everything is cooked to death, strain out the liquid.

In a big skillet, fry up a couple of pieces of bacon for the fat, make a roux with the fat and flour, slowly stir in all of the turkey broth you made. Cook it down to the consistency you want, adding more flour if necessary.

[tygerwillow.livejournal.com]

also "better than buillion" (it's a paste) is, well, what the name implies!

[xany.livejournal.com]

instead of the bacon fat, just use some of the fat from the fryer. it'll evn have some turkey flavor to it.

[rojagato.livejournal.com]

But, but, the bacon is the reward for the cook, much like the beer left over from the stuffing. ;)

[dawntreader]

you could make something like twice baked potatoes topped with cheese or chives or something like that. then you wouldn't need gravy.

[buxom-bey.livejournal.com]

I've made gravy using the water from canned yams for the base. Slow simmer, tea spoon of cornstarch and spices. You could add raisins and/or nuts. It was yummy and tied in nicely with the sweet potato caserole I'd made with the yams.

[crypticreign.livejournal.com]

Deep fried? Ooohh always wanted to try that :)