On Mon, 25 Dec 2006 23:29:13 -0800, Leonard Blaisdell
> wrote:

>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.

When I said bitter, I actually thought about saying burned, but the
taste wasn't exactly burned. It was hard to describe. It had an
unpleasant bite.

The turkey itself was definitely not burned, but the fond was very
dark. Not quite black. Should I have not scraped up all of that?

We have a gas stove and even the lowest setting is too hot. A couple
of times the stock got simmering a little too fast -- almost a slow
boil -- and I had to turn it down. I did feel something slightly stuck
to the bottom of the saucepan, but it came up easily. The stock never
got even close to dry and never smelled burned.

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