Smoked turkeys are great, but obviously, the juices stay in the turkey.
Many I know use chicken broth to add flavor to a weak stock, only once
in a while do I even see turkey broth available. I like simple
broth/salt/poultry seasoning mix for my gravy but would like
suggestions as to something else besides giblet gravy when the
drippings from the turkey are in short supply.

Peach said...

> Smoked turkeys are great, but obviously, the juices stay in the turkey.
> Many I know use chicken broth to add flavor to a weak stock, only once
> in a while do I even see turkey broth available. I like simple
> broth/salt/poultry seasoning mix for my gravy but would like
> suggestions as to something else besides giblet gravy when the
> drippings from the turkey are in short supply.


Peach,

http://allrecipes.com/Recipe/Savory-...vy/Detail.aspx

Only, be sure to read the reader reviews, most complaining of the
thinness of the gravy and how to adjust for correct consistency.

Good luck,

Andy

Thanks, some interesting ideas here.

add more seasoning and water to your turkey and you will automatically
get a broth when it is done cooking.


Peach wrote:

> Smoked turkeys are great, but obviously, the juices stay in the turkey.
> Many I know use chicken broth to add flavor to a weak stock, only once
> in a while do I even see turkey broth available. I like simple
> broth/salt/poultry seasoning mix for my gravy but would like
> suggestions as to something else besides giblet gravy when the
> drippings from the turkey are in short supply.

"Peach" > wrote in message
ps.com...
> Smoked turkeys are great, but obviously, the juices stay in the turkey.
> Many I know use chicken broth to add flavor to a weak stock, only once
> in a while do I even see turkey broth available. I like simple
> broth/salt/poultry seasoning mix for my gravy but would like
> suggestions as to something else besides giblet gravy when the
> drippings from the turkey are in short supply.


Buy turkey wings, roast and make gravy from that.


Ms P
>

In article om>,
"Peach" > wrote:

> Smoked turkeys are great, but obviously, the juices stay in the turkey.
> Many I know use chicken broth to add flavor to a weak stock, only once
> in a while do I even see turkey broth available. I like simple

Penzeys makes Turkey Base.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog
http://jamlady.eboard.com

Peach wrote:
> Smoked turkeys are great, but obviously, the juices stay in the turkey.
> Many I know use chicken broth to add flavor to a weak stock, only once
> in a while do I even see turkey broth available. I like simple
> broth/salt/poultry seasoning mix for my gravy but would like
> suggestions as to something else besides giblet gravy when the
> drippings from the turkey are in short supply.

If you roast your turkey on a rack and maintain some water in your
roasting pan throughout the cooking and place some veggies into the pan
with the neck and giblets then you won't need to make gravy. It'll
also be much easier to clean the pan and the rack.

Sheldon

On 21 Nov 2006 02:39:23 -0800, "Peach" > wrote:

>Smoked turkeys are great, but obviously, the juices stay in the turkey.
>Many I know use chicken broth to add flavor to a weak stock, only once
>in a while do I even see turkey broth available. I like simple
>broth/salt/poultry seasoning mix for my gravy but would like
>suggestions as to something else besides giblet gravy when the
>drippings from the turkey are in short supply.

Tomorrow, I'm going to roast a couple of turkey legs in a stock pot
and then make stock with them for the gravy for my smoked bird.

--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook