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

maxine in ri

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

The pan drippings come from the fat and juices that are under the skin
of the bird.

I usually make the giblet gravy, and add the pan drippings to that.

If all else fails, make your carcass soup, reduce some of it, and add
roasted veggies.

maxine, looking at similar tasks