Right on. Brown the turkey wings or whatever and also brown a whole
onion to add to the stock you are making. Make a brown roux before you
start.
Kent

Peter Aitken wrote:
>
> "Donna Rose" > wrote in message
> nk.net...
> > 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 or slurry
> > with flour or cornstarch and add to the stock to thicken.
> > --
>
> I suggest roasting the wings to brown them a bit before following this
> procedure - I think you'll get a better flavor.
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.