stark wrote:
> Wayne Boatwright wrote:
>> I've always made decent gravy, in fact most people would say excellent, but
>> I wanted to try something different this year. The results were superior
>> to anything I've made in the past. This is what I did...
> . . . . . . . . . . . . .
>
>> When the turkey breast was done, I drained off the pan juices and browned
>> bits and allowed the fat to rise to the top, then removing it. I mixed the
>> two quantities of fat, then measured out about 1/2 cup.
>
> You lost me. What two quantities of fat? Did you save fat from the
> chilled stock?
>> Measured out 2 cups of the pan juices, adding back the measured fat, then
>> added 2 cups of the previously prepared stock. Brought this mixture to a
>> slow boil.
>
> And you got 2 cups of pan juices from your turkey breast? I only got
> 3/4 cup
> of everything from a 13 lb. turkey and that included the runoff from 3
> bastings
> with a pomegranite sauce.
>
> Please clarify. Thanks.
>
Well, Wayne said:...

"This morning I removed the solidified fat and allowed the stock to warm
to room temperature."

I took this to mean the first lot of fat.

Then Wayne said:

"When the turkey breast was done, I drained off the pan juices and
browned bits and allowed the fat to rise to the top, then removing it..."

I took that to mean the 2nd lot of fat.

However, maybe I am wrong

--
Cheers
Chatty Cathy