Felice Friese wrote:
> Now I know what all the hoo-ha is about. Son-in-law just got his fryer and
> did a number last night on a 16-pounder, and it was scrumptious: very tender
> meat and very crunchy skin. He served it with the usual suspects: gravy,
> mashed potatoes, stuffing and all like that. Only complaint: no drippings
> for the gravy. but he winged it with some chicken fat.

You can always brown the liver and neck (and heart, et al), deglaze
with chicken broth, and then simmer it with carrots, celery, onions
and/or shallots, and herbs in place of the drippings. Roasted drippings
may be better, but last year I had one oven, and both a turkey and rib
roast, so I did the turkey the night before (into the morning) and left
the stock simmering for several hours. The gravy was more than passable
(mixed with a roux at the end). Of course this takes longer than frying
a turkey, but most of it is just waiting for the liquid to reduce, and
not much work.

Dean G.