Oh pshaw, on Fri 24 Nov 2006 07:25:28a, Chatty Cathy meant to say...

> 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
>

You are absolutely right, Cathy!

Cheers!

--
Wayne Boatwright
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Useless Invention: Solar powered night light.