Worst gravy I ever made

[cklover]

The roasting pan is one of those blue enamel pans with the reverse-embossed 'leaf' pattern in the bottom similar to this:

Those dark enamel pans are the best so I would chalk this one up to the bird, especially since you didn't get many drippings from it.

 

[Triple G]

I roasted a pork shoulder

so no gravy

but I got crackling

PIGGY You fiend

 

[dpnice]

I made a Coq au Vin so I had plenty of sauce.

 

[sexsomniac]

How worst was that? Worst than the one from KFC?

 

[gsdx]

^ I can't remember the last time I had KFC or its gravy so I can't really comment on it.

 

[DonQuixote]

We've used minimally processed turkeys for years - Fresh or Fresh Frozen, but not injected w/ "up to 12% salt solution", which are the $0.49/Lb Thanksgiving special birds.

In our neck of the woods, the Fresh / Fresh Frozen run $0.99 - $2.49/Lb, depending on how "premium" you want. The more expensive are the "specially bred for more white meat" birds.

Since we like the Dark meat better, that's not an issue for us.

Like you, Neil, for years we added water and covered the bird, which does wind up steaming it. We've left the top off and roasted the past few. We passed the baton this year to our son and his GF.

As to gravy - they made a lot with their oven roasted turkey - they didn't do stuffing in the bird - they had fresh veggies in and around, like you'd do a pot roast - made for tasty gravy and the veggies were pretty good, too. We brought our wild rice and sausage "stuffing" as a side dish.

We haven't done gravy in our house for years because it tends to cause some indigestion w/ most. Instead, we've put all of the pan drippings into soup.

I wonder if the leaning toward leaner, "healthier" foods has resulted in some Turkey growers leaning out the bird feed, and that's what has affected both you and joshua's Turkeys? I know you pay a chunk more in Peterborough for your Turkey than we do on the South side of the lake.

We actually don't do a big meal at Christmas - Thanksgiving is a big Turkey dinner, but Chrismas is a buffet of finger foods - cut up fresh veggies - Carrots, Broccoli, Cauliflower, Peppers - Red/Green/Yellow/Orange, Celery, Zucchini, Summer Squash, then add Shrimp Cocktail, Spinach Balls, Mushroom/Bacon/Cheese/Rye "Rounds", rye Bread dip, etc.
Then everyone is serve yourself. Desserts later on.

It makes for a much more relaxed day that everyone can enjoy, instead of the cooks being wrung out and tired.

Merry Christmas one and all.

 

[seven2go]

Forget the flour and water business.......it's only a recipe for lumpy gravy anyway.......
Once you've tried cornstarch/water you'll never use anything else.
Using a base can salvage an otherwise crappy gravy.
I don't LIKE to uses bases ever........but sometimes.......

 

[gsdx]

Once you've tried cornstarch/water you'll never use anything else.

Corn starch and milk is better, and you rarely (if ever) get lumps if you mix them well (be sure to add the corn starch to the milk) and use a whisk when you pour it slowly into the boiling drippings.

 

[BINOWGAYLATER]

When i 'mix" cornstarch and cold water/milk - for gravy or to thicken soups - i just throw it in a small jar or plastic container with a cover - and SHAKE THE HELL OUT OF IT -- in 20 seconds you have a great mix - with no lumps and bumps !!

 

[cklover]

Corn starch and milk is better,......

I've heard of using corn starch, but I've never heard of using milk when making gravy. Then again I don't like cooking so I don't look for recipes or new ways of preparing food. I'll have to try milk next time.

 

[zoltanspawn]

Cornstarch will never contribute the flavor that a simple roux does. Also, it finishes glossy.

 

[Lpool101]

Oh dear, ruining gravy should be a punishable sin. I love gravy and turkey without a good gravy is just merdé!! lol nevermind, i hope you fixed it in end!

 

[gsdx]

I've heard of using corn starch, but I've never heard of using milk when making gravy.

It makes for a creamier gravy and, as zoltan said, the corn starch doesn't add the flavour that flour does.

I use about 1/4 to 1/3 cup of milk and use a kitchen tablespoon (not the measuring size spoon) and put 2 or 3 heaping spoons into the milk and stir until it's completely dissolved. Add it slowly to the boiling drippings, stirring all the time with either a spoon or a whisk until the desired thickness is reached.

I've never made it with flour so I don't know how it works, but the corn starch can happen quite suddenly, so pour carefully or it may thicken more than you like.

 

[DonQuixote]

I've used both. I have to agree with ZoltanSpawn, a roux is tastier - start with butter/margarine and flour in a small frying pan, saute to cook together. It removes the "raw flour" flavour, adds the creaminess and a bit more - you do still need to do a good job whisking it into the pan drippings, though.

Then again, maybe we make ours too thick - I saw one of the cooking shows on PBS this morning and the woman was making Gumbo - her roux was a lot soupier than I've made.

Warm water or milk in the small jar w/ lid when shaking does help dissolve flour/cornstarch, too.

 

[Joshua_me]

CROCK-POT TURKEY SOUP
8 c. water
4 chicken bouillon cubes
1 (10 oz.) can tomatoes (cut up)
1 c. celery, diced
1/2 c. carrots, diced
1 lg. turnip
1/2 c. onions
1/4 c. fresh parsley
1 tsp. salt
1 bay leaf
1 turkey carcass
Place everything in crock pot. (Don't bother picking the meat off of the carcass, it will cook off in the pot.) Cook 7-9 hours on low setting.

 

[sixthson]

Yes, but how were the cranberries??

 

[gsdx]

Yes, but how were the cranberries??

Sprayed by the Ocean, apparently.

 

[DonQuixote]

Was that as in Jellied, or the more whole variety. Or just plain in Juice Cocktail?!

I guess they also sell fresh, raw under the same appelation.

Cranberry Orange Salad?

 

[Joshua_me]

Honey, ^this^ stuff really IS a wonder !

No more shaking that damned jar all day. It works great.

 

[gsdx]

Was that as in Jellied, or the more whole variety.

None of that jellied stuff for me. Whole berry all the way, even though they've made the tins 50 grams smaller.