"cybercat" > wrote in message
...
>
> "LurfysMa" > wrote in message
> ...
>> 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 drizzle some olive oil over the bird and once the browning
> is going well and the juices are reduced, toss a cup or two of water
> in. Keeps it from burning. Then you take the bird out, put the pan
> on the stove burner on medium, and pour on a bit of water, scraping
> the browned bits off the pan. (Deglazing.) THIS forms the basis of
> your gravy. You remove all but about 1/4 of the fat (skim or refrigerate
> then slice i t off), bring it to a boil, and add a a flour/water mixture
> slowly while stirring. Use 1 part flour and 4 parts cold water, and
> stir or shake it vigorously to blend it. Then add it slowly to the
> drippings, and boil for 304 minutes. If it gets too thick add water
> or stock.
>

I forgot to say, remove bits of spices/skin/detritus with a fine slotted
spoon or strainer after you remove most of the fat.

The method above will give you amazing gravy every single time.