A friend is doing her thanksgiving turkey on the weber grill this year. She
was asking me about making gravy. Is she stuck with buying packaged powder?
Any tips? Thank you.

In article >,
says...
>A friend is doing her thanksgiving turkey on the weber grill this year. She
>was asking me about making gravy. Is she stuck with buying packaged powder?
>Any tips? Thank you.
>
Buy a package of turkey wings. Simmer, together with giblets (but not
the liver - it makes the stock bitter) and add carrots, onions and
celery, as well as standard stock spices. Strain, make a roux or slurry
with flour or cornstarch and add to the stock to thicken.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

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On Mon, 17 Nov 2003 05:49:10 GMT, Donna Rose >
wrote:

>In article >,
says...
>>A friend is doing her thanksgiving turkey on the weber grill this year. She
>>was asking me about making gravy. Is she stuck with buying packaged powder?
>>Any tips? Thank you.
>>
>Buy a package of turkey wings. Simmer, together with giblets (but not
>the liver - it makes the stock bitter) and add carrots, onions and
>celery, as well as standard stock spices. Strain, make a roux

A roux is better, preferably a nicely browned one, because this:

>or slurry
>with flour or cornstarch and add to the stock to thicken.

Will have a raw floury taste unless you cook the gravy for a looong time,
and it usually won't hold up to that long a cooking.

--
Siobhan Perricone
"Who would have thought that a bad Austrian artist who's obsessed with the human physical ideal could assemble such a rabid political following?"
- www.theonion.com

"Donna Rose" > wrote in message
nk.net...
> In article >,
> says...
> >A friend is doing her thanksgiving turkey on the weber grill this year.
She
> >was asking me about making gravy. Is she stuck with buying packaged
powder?
> >Any tips? Thank you.
> >
> Buy a package of turkey wings. Simmer, together with giblets (but not
> the liver - it makes the stock bitter) and add carrots, onions and
> celery, as well as standard stock spices. Strain, make a roux or slurry
> with flour or cornstarch and add to the stock to thicken.
> --

I suggest roasting the wings to brown them a bit before following this
procedure - I think you'll get a better flavor.


--
Peter Aitken

Remove the crap from my email address before using.

McGuirk1 wrote:

> A friend is doing her thanksgiving turkey on the weber grill this year. She
> was asking me about making gravy. Is she stuck with buying packaged powder?
> Any tips? Thank you.


The latest issue of Cook's Illustrated tackles this very issue... How to
make a meaty gravy without the actual meat...

~john!



--
At no other point in history has the poor man been fatter than a rich
man... You gotta love America... where the poor can eat like a King!

"McGuirk1" > wrote in message
...
> A friend is doing her thanksgiving turkey on the weber grill this year.
She
> was asking me about making gravy. Is she stuck with buying packaged
powder?
> Any tips? Thank you.

Nope.

The neck, wing tips and gizzards simmered with a mirepoix will make a
flavorful broth. Once the broth is strained the person can make a roux
however add some powdered poultry seasoning (parsley sage rosemary and
thyme) to the roux. Then add the broth for a nice gravy. This can be
spiked with some white wine, some sherry, or what ever else strikes your
fancy. Finally if a drip pan is used under the turkey, it can be deglazed
just like an roasting pan.

Dimitri

I make turkey or chicken gravy using canned chicken broth.
Mix some flour with water or the stock and add to boiling stock to thicken.
Flavour with poultry mix and onion powder or flakes. Darken with soy sauce
if desired. It makes a great gravy and really simple and easy.
Wayne
"McGuirk1" > wrote in message
...
> A friend is doing her thanksgiving turkey on the weber grill this year.
She
> was asking me about making gravy. Is she stuck with buying packaged
powder?
> Any tips? Thank you.

Right on. Brown the turkey wings or whatever and also brown a whole
onion to add to the stock you are making. Make a brown roux before you
start.
Kent

Peter Aitken wrote:
>
> "Donna Rose" > wrote in message
> nk.net...
> > In article >,
> > says...
> > >A friend is doing her thanksgiving turkey on the weber grill this year.
> She
> > >was asking me about making gravy. Is she stuck with buying packaged
> powder?
> > >Any tips? Thank you.
> > >
> > Buy a package of turkey wings. Simmer, together with giblets (but not
> > the liver - it makes the stock bitter) and add carrots, onions and
> > celery, as well as standard stock spices. Strain, make a roux or slurry
> > with flour or cornstarch and add to the stock to thicken.
> > --
>
> I suggest roasting the wings to brown them a bit before following this
> procedure - I think you'll get a better flavor.
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.