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I use the neck and giblets to make broth for the gravy. My family doesn't like the giblets, so those get fished out and given to the dogs. The broth would make a poorly colored gravy, but should taste OK.
If you have not yet brined the turkey, this is what I suggest. Pull out the fat around the cavity before you brine. Then you take that and slowly render it in a pan until you have as much fat rendered as possible. Then you add your flour, turn the heat up and stir carefully until the flour is well browned. Then add your broth and stir to make gravy.
That will give you the correct color and the melted turkey fat will add some nice flavor.
Thank you, I will try that. I wanted to get some turkey flavor but wasn't sure how. I also have kitchen bouquet if needed. Funny story-last time I tried to make gravy with kitchen bouquet, I didn't realize my lid wasn't a dribble spout, so I poured half a bottle in it by mistake. Ewww.
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Originally Posted by elacklen
Thank you, I will try that. I wanted to get some turkey flavor but wasn't sure how. I also have kitchen bouquet if needed. Funny story-last time I tried to make gravy with kitchen bouquet, I didn't realize my lid wasn't a dribble spout, so I poured half a bottle in it by mistake. Ewww.
I brine my turkey, but rinse it really well before roasting. I haven't found the drippings to be too salty to make the gravy. I use just a few drops of Kitchen Bouquet to give it some color. Man, that stuff is sticky. I think I've had the same bottle for 10 years and every year it gets harder to open it.
Always rinse your turkey after brining---the gravy will not be salty. Kitchen Bouquet will add to the color. I do not use the giblets either, and use chicken broth in place of water to make the gravy with the pan drippings.
Make sure your turkey dosent already have an salt solution added. Most of the time when someone tells me the brined turkey they ate was to salty or the dippings where unusable its usually because they brined a turkey that was already commercially brined.
I toss the in a light coating of olive oil and put inder the broiler till they get browned. Then toss in a pot with some filtered water to simmer with some coarse cut carrots, celery and onions. After skimming the flotsom from top for about for about and hour or so the giblets and veggies are strained out. The broth is mixed with a dark roux for the gravy.
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