On 2006-12-26, LurfysMa > wrote:

> 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

This sounds like your primary problem. There was a whole lot of bad
advice going around this year (cooking shows, supermarket flyers)
about cooking the bird either partially or completely at temperatures
above 375 deg F. Well, this may or may not be a valid technique for
the bird, but it's murder on the drippings. It means the drippings
sit in the bottom of the pan and boil, turning the juices and proteins
into a dark, almost burnt, fond. We had basically the same results as
you describe. A very dark, almost black, fond that was very strong.
I didn't mind, being one who enjoys very intense flavors, but my
daughter and other family members didn't like it at all. I also
suspect the potato peels and multiple bay leaves may have contributed
to the of your gravy bitterness.

Next year my bird will be cooked at no more than 325 deg F max,
regardless of what anyone else says. I also suggest you buy a good
oven thermometer and completely ignore anything your oven control
indicates. It's been my experience that gas ovens are much more
stable and consistent at maintaining temperature than most electrics,
but getting a real life temp that corresponds with marks on a knob is
crap shoot. Get a thermometer.

nb