On Mon, 17 Nov 2003 05:49:10 GMT, Donna Rose >
wrote:

>In article >,
says...
>>A friend is doing her thanksgiving turkey on the weber grill this year. She
>>was asking me about making gravy. Is she stuck with buying packaged powder?
>>Any tips? Thank you.
>>
>Buy a package of turkey wings. Simmer, together with giblets (but not
>the liver - it makes the stock bitter) and add carrots, onions and
>celery, as well as standard stock spices. Strain, make a roux

A roux is better, preferably a nicely browned one, because this:

>or slurry
>with flour or cornstarch and add to the stock to thicken.

Will have a raw floury taste unless you cook the gravy for a looong time,
and it usually won't hold up to that long a cooking.

--
Siobhan Perricone
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