Since we will be roasting turkey breasts which won't make much pan drippings and there will be a mob in the kitchen, I decided to make the gravy ahead of time. (We always make the real deal.) So I bought some turkey wings and tails, seasoned them well, and roasted them in the oven for 4 hours. Those fatty tails made about 3/4 cup of grease and lots of brown stuff in the bottom of the pan - perfect! After they cooled I removed them to a pot of cold water with two whole carrots, two celery ribs, and a bunch of fresh sage. I simmered that for about two hours and saved the greasy roasting pan for the next step. Tonight when I got home from work I heated up the brown greasy stuff, added 3/4 cup flour, stirred it around for a while to brown the flour and incorporate the brown stuff. Then I poured in the strained broth and boiled it for five minutes, adjusted the seasoning, and Voila! gravy. I was pretty happy about getting it all done ahead of time, but when the Lord of the Manor came home, he looked at it and said, "That's not nearly enough", so guess where I'm headed after work tonight?
Guess you are getting more stuff to make more gravy. What fun! Happy Thanksgiving!
ReplyDeleteSounds delicious. A few years my cousin made the gravy for thanksgiving - and instead of only using the pan drippings she added some bacon grease - I'd say a lot since it was for a lot of gravy - and the addition made it fabulous. So that is what I do every year too - simply divine.
ReplyDeleteI am so glad you stopped by the whistlestop cafe. This gravy looks good enough for me... but I agree. More More!
ReplyDeleteHave a great thanksgiving!
There is never, never too much gravy and hooray for you making the real stuff ( is there really any other kind?).
ReplyDeleteJANET