In article .com>,
"Sheldon" > wrote:

> Where to begin... EVERYTHING...
<snipped Unnecessary mean comments>
>
> Sheldon

Overall, you tried to make it too bloody complicated...
I made the same mistake with my mango duck sauce this weekend. It won't
happen again.

Here is how I make a simple, trouble free turkey (or other) gravy:

Start with stock:

1 lb. turkey wings or necks, (plus neck, chopped heart and chopped
gizzard from the turkey, the cats get the turkey liver!) 2 stalks fine
sliced celery, 1 medium onion, chopped fairly fine, 3 to 4 cloves
garlic, pressed or fine minced, 1 large bulb (approx 2 tbs.) fine grated
fresh ginger root, 2 tsp. salt free lemon pepper (alternate is 1 1/2
tsp. dried lemon peel and 1/2 tsp. black pepper), 1 bay leaf.

Pressure cook all together in 2 quarts or so of water or simmer on stove
in a stock pot for 4 hours adding water as needed. (I fill the pressure
cooker to 3/4 full, it's a 6 quart cooker)

Strain, discard solids. Use the internal trivet to prevent scorching if
using a PC.

Cool over night, remove fat layer from top and discard.

When roasted turkey is nearly done, bring back up to a simmer in a stock
pot, add roast turkey drippings.

Thicken with arrowroot slurry or corn starch slurry to desired
thickness. I generally use about 1 heaping tbs. of powder per quart of
liquid and dissolve that in about 1/2 cup cold water per heaping tbs. of
powder, then add additional as needed.

Works for me! Comes out rich and yummy.

Add salt to taste.

You can use some pre-made chicken stock if you cannot or do not wish to
purchase extra turkey parts, but it's not the same.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson