Posted on 11/17/2005 9:19:47 AM PST by carlo3b
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:
Our three rules...eat food...take nap...wake up eat more food.
Please add me to your list....THANKS!
HAPPY PRE-THANKGIVING BLESSINGS TO ALL!!!
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.
Yummy! Thanks for the ping!
Thank you for the ping and for the wonderful recipes! Have a happy and blessed Thanksgiving Carlo!
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.
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)
A blessed Thanksgiving to you and your family Carlo.
THANKS for this thread.
Cindy
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ThanksGIVING
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Carlo, I got lucky this year. Since I don't eat Turkey, my momo is making me lobster! YEAH!
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
Bookmarking...thanks for all your effort...appreciate it
***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.
Yum!
I'm anxious for that reply, too. I would love to cook a turkey the day before, but I don't like it dry.
z
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