In article >,
Joseph Littleshoes > wrote:

> > I normally refrigerate the stuff too as that makes defatting a breeze,
> > but there are rare occasions where one might want to use it right away,
> > like thanksgiving day after roasting the turkey. Roast turkey drippings
> > _must_ go into the gravy. :-)
>
> Oh i agree! i just don't like plastic cooking tools and that particular
> one has always irked me. But let me digress....
>
> I use a rack for the turkey, and put a bunch of diced carrots, onions,
> garlic & celery in the bottom of the roasting pan to roast in the pan
> drippings. Twigs of rosemary if i can remember to buy them.
>
> Once i have thoroughly drained all the cooked to death veggies of any
> juices they may have left (and any drippings from the resting roast) i
> return the defatted & strained pan drippings to the roasting pan, add
> the flour & cook to a brown roux, then deglaze the resulting fond with
> white wine to form the basic gravy, the addition of stock or milk is up
> to the individual to decide, i usually use stock, though milk (or better
> yet cream) is good with the white wine. However, if one uses milk or
> cream the addition of an onion simmered in the milk or cream is a very
> decided layer of flavor for the resulting sauce or gravy.
>
> *Chuckle* i guess it is that time of year

It sure is. :-) If you are skilled at skimming the fat with a spoon,
more power to ya! I generally have the gravy already made from a giblet
stock (made the day before) and add the drippings to that to give it the
"roasted" flavor.

I always end up with too much gravy that later gets frozen, or sent home
with dinner guests.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama