On Tue, 26 Dec 2006 07:35:19 -0600, notbob > wrote:

>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.

That sounds like the best place to start. I do have an oven
thermometer and a meat thermometer, but I wasn't cooking the turkey,
so I left that to her. I'm tempted to get another turkey in a couple
of weeks and try again. This time, bake at 325 and cut way back on the
bay leaves.

Thanks

--