| Marge |
I'm a gravy making novice, and I'm cooking a turkey breast this year.
Should I throw in carrots and celery in the pot and make the gravy
straight in the roasting pan? Any tips or special ingredients you like
in your gravy? Thanks.
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| Christine |
"Marge" <lawruggiero@mindspring.com> wrote in message
news:1101073652.636677.11820@z14g2000cwz.googlegroups.com...
> I'm a gravy making novice, and I'm cooking a turkey breast this year.
> Should I throw in carrots and celery in the pot and make the gravy
> straight in the roasting pan? Any tips or special ingredients you like
> in your gravy? Thanks.
>
Here's a recipe that a friend uses... We're going my son's house for
Thanksgiving, but doing our own later that weekend. Leftovers you know!
Think this is the method I'll use this year.
Friend's recipe for Turkey gravy:
This is the way I make my turkey gravy ahead of time and it's AWESOME.
You don't even want to separate the fat off until you're ready to use it.
Put some turkey pieces, I often buy wings for this purpose sometimes you'll
find necks and backs at the market. Put them in a roasting pan with some
carrot, celery, and onion. . Stick that in the oven at 450F.
Toss this stuff with a bit of oil and roast for about an hour turning once
in awhile till browned. Then put the pan, after it's cooled down a bit, on
top of the stove add some chicken stock and boil scraping all the fond off
the bottom and sides. Add 5 or so cups of water and maybe some wine and
boil; then reduce the heat and simmer until it's reduced probably by half.
Strain this into a container and refrigerate overnight.
Next day take the fat off the top and that's what you use to melt in your
pan for the roux. Add the stock and you're good to go. You've done good
gravy the day or two or three before the main event and it's wonderful. Just
remember to season salt pepper and the like to your taste.
Easy good and best of all it takes care of the last minute stuff. You can
always save the pan your roast the turkey in for more gravy later.
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| Sam D. |
"Christine" <rmarksberry@nospamhouston.rr.com> wrote in message
news:oT8od.28645$jq5.15870@fe2.texas.rr.com...
>
> "Marge" <lawruggiero@mindspring.com> wrote in message
> news:1101073652.636677.11820@z14g2000cwz.googlegroups.com...
> > I'm a gravy making novice, and I'm cooking a turkey breast this
year.
> > Should I throw in carrots and celery in the pot and make the gravy
> > straight in the roasting pan? Any tips or special ingredients you
like
> > in your gravy? Thanks.
> >
>
> Here's a recipe that a friend uses... We're going my son's house
for
> Thanksgiving, but doing our own later that weekend. Leftovers you
know!
> Think this is the method I'll use this year.
>
> Friend's recipe for Turkey gravy:
>
> This is the way I make my turkey gravy ahead of time and it's
AWESOME.
>
> You don't even want to separate the fat off until you're ready to
use it.
>
> Put some turkey pieces, I often buy wings for this purpose sometimes
you'll
> find necks and backs at the market. Put them in a roasting pan with
some
> carrot, celery, and onion. . Stick that in the oven at 450F.
>
> Toss this stuff with a bit of oil and roast for about an hour
turning once
> in awhile till browned. Then put the pan, after it's cooled down a
bit, on
> top of the stove add some chicken stock and boil scraping all the
fond off
> the bottom and sides. Add 5 or so cups of water and maybe some wine
and
> boil; then reduce the heat and simmer until it's reduced probably by
half.
>
> Strain this into a container and refrigerate overnight.
>
> Next day take the fat off the top and that's what you use to melt in
your
> pan for the roux. Add the stock and you're good to go. You've done
good
> gravy the day or two or three before the main event and it's
wonderful. Just
> remember to season salt pepper and the like to your taste.
>
> Easy good and best of all it takes care of the last minute stuff.
You can
> always save the pan your roast the turkey in for more gravy later.
This is very good gravy making advice, especially since it is doubtful
that roasting just a turkey breast would give off enough pan drippings
to make gravy. I make turkey gravy using two turkey wings in the same
way as you described and it not only turns out great every time but it
also eliminates last minute stress when the turkey dinner is all
coming together.
I start with more water, about 2 1/2 quarts. One additional thing I do
is to remove the wings after about 45 minutes of simmering. I strip
off the usable meat and then throw all the skin and bones back into
the pot for a couple more hours. Otherwise the meat turns to mush.
Some of the meat can be later be added to the gravy or used for
another purpose. Also, the amount of fat skimmed off the top of the
refrigerated stock may not be entirely enough for the roux, in which
case some cooking oil or butter can be added.
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| Marge |
mmm sounds good, I did think a breast might not generate enough pan
drippings too. Thank you.
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| PENMART01 |
>"Marge" writes:
>
>I did think a breast might not generate enough drippings.
You'd be surprised how much dripping a breast can generate. hehe
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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| Karen O'Mara |
"Marge" <lawruggiero@mindspring.com> wrote in message news:<1101073652.636677.11820@z14g2000cwz.googlegroups.com>...
> I'm a gravy making novice, and I'm cooking a turkey breast this year.
> Should I throw in carrots and celery in the pot and make the gravy
> straight in the roasting pan? Any tips or special ingredients you like
> in your gravy? Thanks.
hmmm, I think this is one reason why people roast a whole turkey,
instead of only the breast. For the cavity (for the dressing) and for
more drippings for gravy.
If you're going to cook a turkey breast, I don't think you will get
enough turkey flavor to make any gravy, adding vegetables or not.
How about buying a few turkey wings, roasting them along with the
turkey just for more drippings? Also, I would use chicken broth, not
water for more liquid. Make directly in the pan, scraping up the brown
bits.
Karen
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| Frank J Warner |
In article <oT8od.28645$jq5.15870@fe2.texas.rr.com>, Christine
<rmarksberry@nospamhouston.rr.com> wrote:
> Next day take the fat off the top and that's what you use to melt in your
> pan for the roux.
Great tip. I've always thrown the fat away and used butter for the roux.
-Frank
--
(email: change out to in)
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| Dawn |
Marge wrote:
> mmm sounds good, I did think a breast might not generate enough pan
> drippings too. Thank you.
>
The breast is fairly lean, so you wouldn't get a lot.
A few more tips:
If it gets lumpy keep stirring. Use a whisk. It may take several minutes
of constant whisking to get the lumps blended in. Just keep at it. If
you absolutely cannot get the lumps out, strain it. That's what wire
strainers are for. :)
Stop before it gets as thick as you like. It will cool from boiling hot
and thicken as it comes to serving temperature. If you cook it too much
you may end up with something more like pudding than gravy at the table,
but you can always add more liquid to thin it down.
Dawn
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