Comments on: Spare the Angst Classic Turkey Gravy

By: Emily

Emily — Sat, 17 Dec 2011 23:10:13 +0000

This gravy is easy and excellent if you like traditional brown gravy for your turkey. Just like my mom made, but without any guess work. I didn’t use the wing tips out of laziness and didn’t need salt as the drippings from my salted bird were salty enough – perfect! Thank you!

By: jantink

jantink — Sat, 26 Nov 2011 19:56:19 +0000

One thing I do that has guaranteed I get good thick gravy every time is to use a mixture of flour and milk rather than flour and water. I shake 3/4 cup milk together with 1/4 cup of flour and whisk it in. It makes for a paler gravy, but I boost the color with Kitchen Bouquet. This thickens every time and the milk gives the gravy more flavor. I also add some of the potato water which adds flavor and thickening power. I got the flour and milk tip from a Mennonite cookbook and ever since I started doing my gravy that way I have had no problems with thin gravy.

Like stellap, i use some of the stock I make with the turkey neck plus giblets to moisten my dressing. I chop all the giblets up and pull the meat off the turkey neck to stir into the dressing. Makes it extra good!

By: sallypv

sallypv — Tue, 09 Nov 2010 18:21:27 +0000

Stella, That’s a great idea. I usually eke out enough stock for the gravy, but it’s good to have extra for the stuffing, too. I’ll keep my eyes peeled for extra “goodies” when I buy my turkey.

By: stellap

stellap — Sat, 06 Nov 2010 14:00:41 +0000

My local market/butcher sells fresh turkey necks, and I use these to make stock the day before (or earlier-just freeze). I also use this stock to moisten my stuffing/dressing.

I often buy rotisserie chickens, and I throw the carcasses, along with the drippings in the tray, into the freezer. These make awesome stock.