On Nov 26, 8:54*pm, Omelet > wrote:
> In article
> >,
> *Food Snob® > wrote:
>
> > > That is exactly how I do it. *I make a rich turkey stock with extra
> > > turkey necks from the store, onions, garlic, celery, a little carrot and
> > > a light selection of herbs included pepper and sage. Shred the meat off
> > > of the necks and then add the roasted drippings to that. *Bring up to a
> > > good simmer and add a corn starch slurry to thicken.
>
> > There you go. *Why in the name of any deity or anything else one would
> > bring up best jarred gravy on here is beyond me. * *Several months ago
> > I started a thread: which is better, Franco American of Chef Boyardee,
> > as a joke, and some folks thought I was serious.
>
> > --Bryan
>
> <chuckles> *Sometimes people just don't wish to bother. :-) *I often end
> up making far more gravy than I need (3 quarts or so) and end up giving
> about 1/2 of it away to a good friend so she does not have to make any...
>
> OTOH is there really such a thing as "too much gravy"? <g>

For many years I've said that if I won the Powerball I'd have a dozen
turkeys roasted every week, and give 11 to a shelter, but reserve the
drippings from all twelve.
> --
> Peace! Om

--Bryan