maxine in ri > wrote:

>Goomba38 wrote:

>> Steve Pope wrote:

>> > I'm no 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?

Probably nothing, the above describes exactly what happened
to us on Thursday. The roasting pan started with some water/stock
in it, by the time the turkey came out that had all evaporated
off and only fat was in it. Poured off the fat and noted no
aquaeous phase at all in the gravy separator. My friend then
said, "so deglaze it", and that gave us water-based "drippings"
which went into the (successful) gravy.

I can only imagine if you start with or eventually use
more liquid in the roasting pan, the final result might not
be all fat, so you'd be able to use some of the first pour-off.

Steve