The two best features of a T-Day feast-—great gravy and stuffing—are missing with fried turkeys, correct ?
My wife bought our gravy from a local restaurant that specializes in take-out turkey dinner.
I’ve simply used the neck & giblets to make a strong broth, debone & fine dice the meat, which is used to make the giblet gravy.
With fried turkey, I prefer Cajun rice dressing. I use 1 Lbs each browned ground pork, browned ground beef, boiled & chopped chicken, boiled & diced chicken livers (retain broth).
Combine meat in a large brazier with 1 to 1½ cup each trinity (bell pepper, onion, celery; all chopped), minced garlic, Worcestershire sauce, some retained broth, Cajun seasoning, 4 to 6 bay leaves and simmer for a couple hours.
Add +/-one cup roux and additional broth to an almost school paste consistency. Simmer a while longer, adjust spice, remove bay leaves, then add chopped fresh parsley and chopped green onions. Simmer about another 15 minuets and mix 1/3rd meat gravy with 2/3rds cooked white rice by volume.
I’ve feed +/-30 people with one batch. It’s a LOT.
If you want it spicier, add cyanine pepper or Louisiana hot sauce to taste.
I mix and store it in a 24-quart deep roaster to keep it warm.
You can freeze the meat gravy and not use all of it at one time.