What To Do With The Drippings From The Turkey Pan? (ingredients, soup)
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Someone more talented than me would make gravy. I throw them away and use Heinz gravy from a jar because I can't make gravy. And it's not that I haven't tried!
Gently simmer the drippings. In a measuring cup add 2 t of flour in 1/3 C of chicken, mix flour and chicken broth to a smooth consistency, add slowly to the drippings and simmer, stirring for about 15 mins. to get the "raw" flour flavor out and it starts to thicken. I add carrots, celery, onion simmering for about half hr., adding additional chicken broth as needed to make a good gray. When done I puree the vegetables and add to the sauce. Refrigerate over night so fat will raise to the top and discard fat.
You can pick up Kitchen Bouquet or Gravy Master in stores to add flavoring. Do not add salt, the chicken broth has enough.
Use it to make a roux. Then use that roux for everything from gravy to chicken/turkey and sausage gumbo.
I make a roux-based giblet gravy every Thanksgiving from the turkey drippings.
Thirding (fourthing, whatever) gravy! I usually brown and simmer the giblets, and use that broth for the stuffing. The pan drippings are so rich in flavor, I just use water for the gravy.
Soup stock! I only use a portion for gravy, and save the rest for soup!
Quote:
Originally Posted by luzianne
Someone more talented than me would make gravy. I throw them away and use Heinz gravy from a jar because I can't make gravy. And it's not that I haven't tried!
Oh, good grief! Gravy is easy if you get your mind right. Three basic ingredients... fat, flour, and water.
For turkey gravy, this is a very simple approach... when it is done roasting, take the turkey out of the pan and set it aside to rest. It needs to firm up for 20 minutes or so before you carve it anyway.
Put the pan on the stove, with medium heat under it, and add a couple of quarts of water, let it heat up. Stir and scrape the pan so all the drippings are released and worked into the liquid. At this point boiling the liquid helps the process.
Once all the goodness is up in the liquid, turn the heat down to low so the liquid is no longer boiling, stir in a thin mixture of flour and water a little at a time and stir it well, or sprinkle a little Wondra flour at a time on the surface (that's what the shaker top is for) and stir it well, until you have the desired consistency. Let it cook for several minutes to get rid of the raw flour taste, but NEVER LET IT BOIL. Boiling once the flour is added is what makes gravy lumpy.
And if you have a hand blender you can use it right in the pan to smooth the gravy out. And you can strain the juices if you like before adding flour, even let it settle and remove some of the fat if you like, but I find that my trusty Braun hand blender does a fabulous job of pulverizing the pan crunchies, where much of the flavor resides.
Worst case scenario... use 1/2 canned gravy with 1/2 pan gravy, for much better flavor than the canned alone.
Oh, and don't use corn starch instead of flour. Corn starch is handy in small quantities for thickening delicate sauces, but the pudding-like texture is wrong for more robust meat gravies.
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