The return of the dreaded 11 Commandments of a THANKSGIVING DINNER

CookingWithCarlo.com ^ | Nov. 17 2005 | Carlo3b, Dad, Chef, Author

[RedWhiteBlue]

For a simple gravy, I usually just take the pan I've cooked in, discard any grease (but save just a little), and SAVE those brown bits that have formed in the bottom of the pan. Deglaze with wine, reduce a little, add a little broth, and then thicken with sine corn starch (or flour) disolved in water. You have to let it heat until it boils before you know how thick it will turn out. If it isn't thick enough, add more corn starch.

For giblet gravy to go with a Thankgiving turkey, try this recipe. I haven't made it, but hubby has, and it was outstanding:

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Perfect Giblet Gravy:

Giblets, wing tips and neck bone from turkey
2 quarts cold water
1 onion, chopped
1 to 2 ribs celery, chopped
3 tbs chopped parsely, or to taste
Fat (can be poultry fat, butter, or margarine)
flour
salt and freshly ground black pepper to taste

While turkey cooks (or the day before), cover giblets, wing tips and neck bone with water in a large pot. Add onion, celery and parsley, simmer 2 hours. Strain broth and reserve for gravy.

Pick meat from neck and wing tips; finely chop all giblets and meat; set aside. Pour broth into bowl; let stand a few minutes or chill in refrigerator until fat rises to the top. Skim off fat; reserve liquid for gravy.

For each 2 cups gravy desired, use 3 tablespoons fat, 3 tablespoons four and 2 cups broth. Measure fat into saucepan. Over low heat, blend in four, cook until bubbly, stirring constantly with a wire whisk.

If desired, brown fat and flour slightly to enhance color and flavor. Remove pan from heat. Stir in broth; whisk constantly until blended with fat-flour mixture. Add chopped giblets and meat. Simmer gently 5 minutes. Season with salt and pepper. Makes 8 (1/4 cup) servings.

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Since most of this can be done the day ahead (first 2 paragraphs of instructions), that doesn't leave much to be done on Turkey day to finish it up. I like anything that I can do ahead of time!

[facedown]

Wow, does that look good. Thanks!

[processing please hold]

Our three rules...eat food...take nap...wake up eat more food.

[SuzanneWeeks]

LOL.. I have no idea how but over the past few years I have assumed this job (I'm only 31 :)) Everywhere I go I get, "Suzanne, please carve the bird/ham, you do such a good job"
I have 2 theories on why.
1. My Knives, I bring my own where ever I go. Henkels Professional Series and a steel or sharpener. You knives need to be mega sharp to carve/cut well.
2. I throw everyone out of the kitchen, wash my hands very well and basically disassemble the bird or ham with my hands and a small pairing knife. I then carve the small sections down to a platter and come out all smiles...
I know, it's cheating, I am sure that I will be found out soon. Happy Thanksgiving!
Suzanne

[RoseofTexas]

Please add me to your list....THANKS!

HAPPY PRE-THANKGIVING BLESSINGS TO ALL!!!

[alisasny]

Suzanne thanks for the laughs...just reading that put me in such a better mood about the whole idea of carving.

I do have a brilliant Henkel carving set that I store with my fine China only for special occasions.. ...but I promise I will rip off the legs and wings bare handed LOL...

Uncle Billy always brought his own knives also believe it or not until a few years ago when I got this new set.

How long do you let the turkey sit before they ask you to carve? I have no problem with the turkey being served room temp. provided the gravy is super hot.

[lizma]

I was looking at your Thanksgiving thread from last year just a few days ago. Thanks for doing this!

[Alamo-Girl]

Yummy! Thanks for the ping!

[SuzanneWeeks]

My Mom starts the turkey around midnight the night before and lets it rest most of the day (underneath HEAVY DUTY foil) I normally show up around noon and carve at 1. So it has been resting for a while.
Break out those knives girl! And make up silly rules about them so they do not get damaged (No one will come with in 3 feet of one of my knives under penalty of death!)

[happymom]

Thank you for the ping and for the wonderful recipes! Have a happy and blessed Thanksgiving Carlo!

[kitkat]

Hi Carlo,
You listed whole milk for the Honey Butter Cornbread, and around here the "whole milk" is so watered down from what it used to be that I wonder if that will change the results of the recipe.

[Rushmore Rocks]

Carlo, I have been cooking holiday meals for family and friends for too many years to count. (yep, I'm old)

Generally, there are about 20 to 30 people in my home for these meals. I am never shy about asking people to bring side dishes and extra desserts. After all, I do the turkey, the ham, dressing, potatoes, gravy, home made rolls, and pecan pies. Everyone really does love to help.

After the first 15 or 20 years of doing this, it finally dawned on me. The turkey DOES NOT have to be cooked on Thanksgiving Day! What a relief to me to learn this! I always roast the bird, carve it, make gravy, and refridgerate it all the day before. Of course, we don't have the presentation of the whole golden bird on the table waiting to be carved by Gramps, but no body wants to wait that long anyway.

Oh yes, I've been brining poultry and pork for about 20 years. Just have to watch that your gravy isn't too salty.

Happy Thanksgiving and a very Merry Christmas to all! (hope the ACLU isn't reading this)

[Cindy]

A blessed Thanksgiving to you and your family Carlo.

THANKS for this thread.

Cindy
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ON THE NET...

ThanksGIVING
http://www.truthusa.com/ThanksGIVING.html

[Clemenza]

Carlo, I got lucky this year. Since I don't eat Turkey, my momo is making me lobster! YEAH!

[kitkat]

SIGH! I've never seen a recipe book that REALLY tells how to make good homemade gravy. I learned from my own failures. And I sure did have some failures. So, here's how to make the best gravy you ever tasted:

ALWAYS make the gravy in the pan you used to cook the turkey. (The same is true for any other meat.)
Once the turkey is removed from the pan, place the pan on the burner.
Put in a cup or two of warm water
Turn heat to med. high
Stir to release all the good drippings from the pan. THAT'S where the good flavor starts.
Add chicken cubes, or crystals. The number of cubes or crystals will depend on how big your turkey is. I always start with four cubes and add more when I taste the gravy as it's cooking. (Don't burn your mouth on that spoon. LOL)

Add a couple of cups of HOT water.

AND HERE COMES THE REAL SECRET.
Cook the gravy down while you prepare other foods, but keep an eye on the gravy

ADD STILL MORE HOT WATER
Cook the gravy down some more

If the flavor is not yet scrumptious, then:

ADD STILL MORE HOT WATER and cook the gravy until it's ALMOST the consistancy you want.

The secret is in cooking the gravy a long time to let the flavor blossom.

Then mix flour and warm water into a light paste and add it to the gravy. Stir until you get the right consistency.

If you have too much fat in the gravy, drain some of it off.

SERVE

[Stand Watch Listen]

Bookmarking...thanks for all your effort...appreciate it

[kitkat]

***I always roast the bird, carve it, make gravy, and refridgerate it all the day before.***

Now, THAT'S fascinating, RR. But tell me, how do you reheat the turkey without making it dry? I've always wanted to know that secret.

Carlo, THANK you for this thread.

[christie]

Yum!

[Conservababe]

I'm anxious for that reply, too. I would love to cook a turkey the day before, but I don't like it dry.

[varina davis]

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