'Tis the day after Thanksgiving and I am going to strip the turkey
carcass, then make more gravy. Usually I just toss the remains in the
stock pot and simmer for hours along with other odds and ends.

But usually I don't strip the carcass very thoroughly....so am
wondering whether roasting the carcass a second time might provide more
drippings and other flavorful bits, which would be great for gravy.
There's still a lot of fat and meat bits on there. Then, of course,
the remains would go into the stock pot for a last extraction.

The younger daughter looks forward to Thanksgiving, but she doesn't
particularly like turkey. She likes her daddy's turkey gravy, on
mashed potatoes...

Best -- Terry

wrote:
> 'Tis the day after Thanksgiving and I am going to strip the turkey
> carcass, then make more gravy. Usually I just toss the remains in the
> stock pot and simmer for hours along with other odds and ends.
>
> But usually I don't strip the carcass very thoroughly....so am
> wondering whether roasting the carcass a second time might provide more
> drippings and other flavorful bits, which would be great for gravy.
> There's still a lot of fat and meat bits on there. Then, of course,
> the remains would go into the stock pot for a last extraction.
>
> The younger daughter looks forward to Thanksgiving, but she doesn't
> particularly like turkey. She likes her daddy's turkey gravy, on
> mashed potatoes...
>
> Best -- Terry
>

MMMMmmmm, gravy..... <drool>

I know that's one of my favs.

Went to a friend's for dinner last night. They are both foodies, and she
runs a restaruant and catering service. I volunteered to do the gravy,
but they had smoked the turkeys and didn't have any pan-drippings. So
they had some turkey broth that they'd bought and someone else ended up
making the gravy.

I'm in the buffet line and get to the mashed potatoes and stuffing, and
they had the gravy in this little tiny bowl about the size of a coffee
cup. And the ladle was not much bigger than a teaspoon. How can people
that love food this much serve such a skimpy portion of gravy?

Needless to say, I didn't get my daily recommended 8 glasses of gravy
yesterday! ("Simpsons" reference for those of you that didn't get it--)

But otherwise, the food was great, and I met a lot of great people.

wrote:
> 'Tis the day after Thanksgiving and I am going to strip the turkey
> carcass, then make more gravy. Usually I just toss the remains in the
> stock pot and simmer for hours along with other odds and ends.
>
> But usually I don't strip the carcass very thoroughly....so am
> wondering whether roasting the carcass a second time might provide more
> drippings and other flavorful bits, which would be great for gravy.
> There's still a lot of fat and meat bits on there. Then, of course,
> the remains would go into the stock pot for a last extraction.
>
> The younger daughter looks forward to Thanksgiving, but she doesn't
> particularly like turkey. She likes her daddy's turkey gravy, on
> mashed potatoes...
>
> Best -- Terry

The pan drippings come from the fat and juices that are under the skin
of the bird.

I usually make the giblet gravy, and add the pan drippings to that.

If all else fails, make your carcass soup, reduce some of it, and add
roasted veggies.

maxine, looking at similar tasks

wrote:
> 'Tis the day after Thanksgiving and I am going to strip the turkey
> carcass, then make more gravy. Usually I just toss the remains in the
> stock pot and simmer for hours along with other odds and ends.
>
> But usually I don't strip the carcass very thoroughly....so am
> wondering whether roasting the carcass a second time might provide more
> drippings and other flavorful bits, which would be great for gravy.
> There's still a lot of fat and meat bits on there. Then, of course,
> the remains would go into the stock pot for a last extraction.
>
> The younger daughter looks forward to Thanksgiving, but she doesn't
> particularly like turkey. She likes her daddy's turkey gravy, on
> mashed potatoes...
>
> Best -- Terry

You can make gravy from the stock you make. Reduce it some and thicken
it.
Vickie

I'm not gravy expert, but any watery liquid can be used
instead of pan drippings.

I made a pretty decent gravy last night using diced portabello
mushrooms, which I sauteed and then stirred in at the end.
Portabellos (at least these) have very dark gills, and that
made the entire gravy a very dark brown, almost black.
Everybody thought it was wiked looking and tasted good.

Steve

Steve Pope wrote:
> I'm not gravy expert, but any watery liquid can be used
> instead of pan drippings.
>


The pan drippings are not in replacement for any watery liquid. They're
what gives gravy a good rich flavor. You don't need much either, a
couple of tablespoons will do, but if you don't have them in there...is
it really gravy?

Goomba38 > wrote:

>Steve Pope wrote:

>> I'm not gravy expert, but any watery liquid can be used
>> instead of pan drippings.

>The pan drippings are not in replacement for any watery liquid. They're
>what gives gravy a good rich flavor. You don't need much either, a
>couple of tablespoons will do, but if you don't have them in there...is
>it really gravy?

By my definition, it's gravy even if it's (horrors!) vegetarian.

However if you use *nothing* to give it color (roux, mushrooms,
Kitchen Bouquet) it's going to look pale-grey and nobody will eat it.

Steve

Goomba38 wrote:
> Steve Pope wrote:
> > I'm not gravy expert, but any watery liquid can be used
> > instead of pan drippings.
> >
>
>
> The pan drippings are not in replacement for any watery liquid. They're
> what gives gravy a good rich flavor. You don't need much either, a
> couple of tablespoons will do, but if you don't have them in there...is
> it really gravy?

I have yet to get pan drippings. This year, I put 2 cups of wine in
the bottom of the roaster, and 3 hours later, poured off what was in
there. It was all fat. Really. It conjealed and there was nothing
under it.

I threw another cup of wine in there, scrapped the areas that weren't
too burnt looking, and added that to the giblet broth, a little roux,
and cooked it down. Strained it and it was lovely.

But it's always burnt on the bottom of the roasting pan.
Whatamidoingwrong?

maxine in ri

maxine in ri wrote:

> I have yet to get pan drippings. This year, I put 2 cups of wine in
> the bottom of the roaster, and 3 hours later, poured off what was in
> there. It was all fat. Really. It conjealed and there was nothing
> under it.
>
> I threw another cup of wine in there, scrapped the areas that weren't
> too burnt looking, and added that to the giblet broth, a little roux,
> and cooked it down. Strained it and it was lovely.
>
> But it's always burnt on the bottom of the roasting pan.
> Whatamidoingwrong?

I don't deglaze the pan until after the turkey is off and out. There
aren't always a lot, but it is there and I'll use what I have. I don't
add liquid to the pan during roasting either.

In article .com>,
"maxine in ri" > wrote:

> wrote:
> > 'Tis the day after Thanksgiving and I am going to strip the turkey
> > carcass, then make more gravy. Usually I just toss the remains in the
> > stock pot and simmer for hours along with other odds and ends.
> >
> > But usually I don't strip the carcass very thoroughly....so am
> > wondering whether roasting the carcass a second time might provide more
> > drippings and other flavorful bits, which would be great for gravy.
> > There's still a lot of fat and meat bits on there. Then, of course,
> > the remains would go into the stock pot for a last extraction.
> >
> > The younger daughter looks forward to Thanksgiving, but she doesn't
> > particularly like turkey. She likes her daddy's turkey gravy, on
> > mashed potatoes...
> >
> > Best -- Terry
>
> The pan drippings come from the fat and juices that are under the skin
> of the bird.
>
> I usually make the giblet gravy, and add the pan drippings to that.
>
> If all else fails, make your carcass soup, reduce some of it, and add
> roasted veggies.
>
> maxine, looking at similar tasks

I deboned the turkey remains yesterday and used the carcass to make
stock with onion, garlic, ginger, celery and a little additional pepper.

The meat is being eaten as is with gravy, and in sammiches.
--
Peace, Om

Remove _ to validate e-mails.

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

In article >,
Goomba38 > wrote:

> Steve Pope wrote:
> > I'm not gravy expert, but any watery liquid can be used
> > instead of pan drippings.
> >
>
>
> The pan drippings are not in replacement for any watery liquid. They're
> what gives gravy a good rich flavor. You don't need much either, a
> couple of tablespoons will do, but if you don't have them in there...is
> it really gravy?

I have to agree with this...
It's the roasted flavor of the drippings that really "makes" a good
turkey gravy.

I started my gravy with a good rich giblet and neck stock, (I bought
extra necks for it) and added some 1/2 and 1/2 and all of the drippings
from the roasting pan, then thickened with arrowroot slurry.

It was _damn_ good!
--
Peace, Om

Remove _ to validate e-mails.

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

In article . com>,
"maxine in ri" > wrote:

> Goomba38 wrote:
> > Steve Pope wrote:
> > > I'm not gravy expert, but any watery liquid can be used
> > > instead of pan drippings.
> > >
> >
> >
> > The pan drippings are not in replacement for any watery liquid. They're
> > what gives gravy a good rich flavor. You don't need much either, a
> > couple of tablespoons will do, but if you don't have them in there...is
> > it really gravy?
>
> I have yet to get pan drippings. This year, I put 2 cups of wine in
> the bottom of the roaster, and 3 hours later, poured off what was in
> there. It was all fat. Really. It conjealed and there was nothing
> under it.
>
> I threw another cup of wine in there, scrapped the areas that weren't
> too burnt looking, and added that to the giblet broth, a little roux,
> and cooked it down. Strained it and it was lovely.
>
> But it's always burnt on the bottom of the roasting pan.
> Whatamidoingwrong?
>
> maxine in ri

Add water or wine to the pan ahead of time.
I did not and had _plenty_ of pan drippings (a good quart) but I was
using that enclosed roaster, not an oven.

The turkey was MUCH less dry.
--
Peace, Om

Remove _ to validate e-mails.

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

maxine in ri > wrote:

>Goomba38 wrote:

>> Steve Pope wrote:

>> > I'm no gravy expert, but any watery liquid can be used
>> > instead of pan drippings.

>> The pan drippings are not in replacement for any watery liquid. They're
>> what gives gravy a good rich flavor. You don't need much either, a
>> couple of tablespoons will do, but if you don't have them in there...is
>> it really gravy?

>I have yet to get pan drippings. This year, I put 2 cups of wine in
>the bottom of the roaster, and 3 hours later, poured off what was in
>there. It was all fat. Really. It conjealed and there was nothing
>under it.

>I threw another cup of wine in there, scrapped the areas that weren't
>too burnt looking, and added that to the giblet broth, a little roux,
>and cooked it down. Strained it and it was lovely.

>But it's always burnt on the bottom of the roasting pan.
>Whatamidoingwrong?

Probably nothing, the above describes exactly what happened
to us on Thursday. The roasting pan started with some water/stock
in it, by the time the turkey came out that had all evaporated
off and only fat was in it. Poured off the fat and noted no
aquaeous phase at all in the gravy separator. My friend then
said, "so deglaze it", and that gave us water-based "drippings"
which went into the (successful) gravy.

I can only imagine if you start with or eventually use
more liquid in the roasting pan, the final result might not
be all fat, so you'd be able to use some of the first pour-off.

Steve

Oh pshaw, on Sun 26 Nov 2006 11:45:58a, Dan Abel meant to say...

> In article >,
> Omelet > wrote:
>
>> In article >,
>> Goomba38 > wrote:
>>
>> > Steve Pope wrote:
>> > > I'm not gravy expert, but any watery liquid can be used instead
>> > > of pan drippings.
>
>> > The pan drippings are not in replacement for any watery liquid.
They're
>> > what gives gravy a good rich flavor. You don't need much either, a
>> > couple of tablespoons will do, but if you don't have them in
there...is
>> > it really gravy?
>>
>> I have to agree with this...
>> It's the roasted flavor of the drippings that really "makes" a good
>> turkey gravy.
>
>
> There's no such thing!
>
>:-)
>
> I don't really like turkey, but it's a tradition and my wife likes it.
> I eat the white meat and doctor it up with spices, so it doesn't taste
> like turkey. But turkey gravy tastes like turkey, and I don't like it.
> I've made it a couple of times, and a little taste for the seasoning is
> all I eat.
>
> My daughter wanted gravy, but my son said that since he was smoking the
> turkey, there would be no edible gravy from it. I've made gravy a
> couple of times from canned beef broth, and it's OK. I asked my
> daughter if she wanted chicken or beef. She didn't care, but my wife
> wanted chicken. So I made a roux with flour and olive oil, and added
> the canned chicken broth. I threw in a dash of cayenne pepper and a
> couple of grinds of white pepper. My wife said it was good. I didn't
> eat any. I put butter on my mashed potatoes and sweet potatoes.
>

"Gravy" implies drippings and meat juices. While you may have liked it,
what you made was a sauce, nothing more.

I don't like turkey either, but will eat a bit of the white meat in
deference to the holiday. Turkey gravy can be quite good if made properly.
I do eat it on dressing and potatoes.

--
Wayne Boatwright
__________________________________________________

You're not as real as you think you are.

In article >,
Omelet > wrote:

> In article >,
> Goomba38 > wrote:
>
> > Steve Pope wrote:
> > > I'm not gravy expert, but any watery liquid can be used
> > > instead of pan drippings.

> > The pan drippings are not in replacement for any watery liquid. They're
> > what gives gravy a good rich flavor. You don't need much either, a
> > couple of tablespoons will do, but if you don't have them in there...is
> > it really gravy?
>
> I have to agree with this...
> It's the roasted flavor of the drippings that really "makes" a good
> turkey gravy.


There's no such thing!

:-)

I don't really like turkey, but it's a tradition and my wife likes it.
I eat the white meat and doctor it up with spices, so it doesn't taste
like turkey. But turkey gravy tastes like turkey, and I don't like it.
I've made it a couple of times, and a little taste for the seasoning is
all I eat.

My daughter wanted gravy, but my son said that since he was smoking the
turkey, there would be no edible gravy from it. I've made gravy a
couple of times from canned beef broth, and it's OK. I asked my
daughter if she wanted chicken or beef. She didn't care, but my wife
wanted chicken. So I made a roux with flour and olive oil, and added
the canned chicken broth. I threw in a dash of cayenne pepper and a
couple of grinds of white pepper. My wife said it was good. I didn't
eat any. I put butter on my mashed potatoes and sweet potatoes.

--
Dan Abel

Petaluma, California, USA