On Tue, 26 Dec 2006 12:27:00 -0800, LurfysMa >
wrote:

>On Tue, 26 Dec 2006 15:09:41 -0500, Goomba38 >
>wrote:
>
>>Dawn wrote:
>>
>>> How brown was the flour paste that you made with the butter? It should
>>> have been golden, any darker than that and you will get a burned taste
>>> from it.
>>>
>>> Also, did you scrape anything out of the bottom of the roasting pan
>>> that was burned? Sometimes bits of stuff in the pan get completely
>>> blackened before the bird gives up juices and fat, and the flavor
>>> mingles in the drippings.
>>>
>>
>>Why use butter at all for turkey gravy?? That's what the drippings are
>>supposed to be for.
>
>Because I didn't have enough fat to cook the flour. It got dried out.

Next time, skip the roux and make a slurry of flour and water. Add it
to the stock and/or drippings using a whisk and cook it on low for 20
minutes or so. I always add a few drops of Lea and Perrins at the
end, so I have never have a problem with gravy that's too light
colored. If you don't like Worcestershire (I think it finishes off
gravy perfectly), you can add a drop or two of Kitchen Bouquet.

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