In article . com>,
"maxine in ri" > wrote:

> Goomba38 wrote:
> > Steve Pope wrote:
> > > I'm not gravy expert, but any watery liquid can be used
> > > instead of pan drippings.
> > >
> >
> >
> > The pan drippings are not in replacement for any watery liquid. They're
> > what gives gravy a good rich flavor. You don't need much either, a
> > couple of tablespoons will do, but if you don't have them in there...is
> > it really gravy?
>
> I have yet to get pan drippings. This year, I put 2 cups of wine in
> the bottom of the roaster, and 3 hours later, poured off what was in
> there. It was all fat. Really. It conjealed and there was nothing
> under it.
>
> I threw another cup of wine in there, scrapped the areas that weren't
> too burnt looking, and added that to the giblet broth, a little roux,
> and cooked it down. Strained it and it was lovely.
>
> But it's always burnt on the bottom of the roasting pan.
> Whatamidoingwrong?
>
> maxine in ri

Add water or wine to the pan ahead of time.
I did not and had _plenty_ of pan drippings (a good quart) but I was
using that enclosed roaster, not an oven.

The turkey was MUCH less dry.
--
Peace, Om

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