FoodBanter.com - View Single Post - Making more gravy: re-roast carcass?

Lobster Man

wrote:
> 'Tis the day after Thanksgiving and I am going to strip the turkey
> carcass, then make more gravy. Usually I just toss the remains in the
> stock pot and simmer for hours along with other odds and ends.
>
> But usually I don't strip the carcass very thoroughly....so am
> wondering whether roasting the carcass a second time might provide more
> drippings and other flavorful bits, which would be great for gravy.
> There's still a lot of fat and meat bits on there. Then, of course,
> the remains would go into the stock pot for a last extraction.
>
> The younger daughter looks forward to Thanksgiving, but she doesn't
> particularly like turkey. She likes her daddy's turkey gravy, on
> mashed potatoes...
>
> Best -- Terry
>

MMMMmmmm, gravy..... <drool>

I know that's one of my favs.

Went to a friend's for dinner last night. They are both foodies, and she
runs a restaruant and catering service. I volunteered to do the gravy,
but they had smoked the turkeys and didn't have any pan-drippings. So
they had some turkey broth that they'd bought and someone else ended up
making the gravy.

I'm in the buffet line and get to the mashed potatoes and stuffing, and
they had the gravy in this little tiny bowl about the size of a coffee
cup. And the ladle was not much bigger than a teaspoon. How can people
that love food this much serve such a skimpy portion of gravy?

Needless to say, I didn't get my daily recommended 8 glasses of gravy
yesterday! ("Simpsons" reference for those of you that didn't get it--)

But otherwise, the food was great, and I met a lot of great people.