In article >,
LurfysMa > wrote:

> First of all, thanks to everyone for their help and suggestions for
> making turley gravy.

We don't make stock for turkey gravy. We make it for the stuffing before
the turkey is cooked. We use the fat and drippings that come off of the
turkey and perhaps, stuffing, for the gravy. There are many ways to
convert the fat and drippings, or just drippings to make the gravy. We
use flour shaken in water, salt and pepper. That's after we add a quart
or more of water to the stuff in the bottom of the roasting pan.
I generally add the fond and fat to a more easily managed smaller pot to
make the gravy and work on cleaning the roasting pan while the much
smaller pot heats up.

> The turkey gravy was good, but not great. I'd give it a B or B+. My
> main complaint was that it had a slightly bitter or harsh taste.

From what you posted, I can't identify the bitter part.

> Any obvious errors?

There are many ingredients you used that I wouldn't, but there is
nothing that I can identify that would make the gravy bitter. Bitter
usually means something is burned.

leo

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