"Marge" > wrote in message
ups.com...
> I'm a gravy making novice, and I'm cooking a turkey breast this year.
> Should I throw in carrots and celery in the pot and make the gravy
> straight in the roasting pan? Any tips or special ingredients you like
> in your gravy? Thanks.
>

Here's a recipe that a friend uses... We're going my son's house for
Thanksgiving, but doing our own later that weekend. Leftovers you know!
Think this is the method I'll use this year.

Friend's recipe for Turkey gravy:

This is the way I make my turkey gravy ahead of time and it's AWESOME.

You don't even want to separate the fat off until you're ready to use it.

Put some turkey pieces, I often buy wings for this purpose sometimes you'll
find necks and backs at the market. Put them in a roasting pan with some
carrot, celery, and onion. . Stick that in the oven at 450F.

Toss this stuff with a bit of oil and roast for about an hour turning once
in awhile till browned. Then put the pan, after it's cooled down a bit, on
top of the stove add some chicken stock and boil scraping all the fond off
the bottom and sides. Add 5 or so cups of water and maybe some wine and
boil; then reduce the heat and simmer until it's reduced probably by half.

Strain this into a container and refrigerate overnight.

Next day take the fat off the top and that's what you use to melt in your
pan for the roux. Add the stock and you're good to go. You've done good
gravy the day or two or three before the main event and it's wonderful. Just
remember to season salt pepper and the like to your taste.

Easy good and best of all it takes care of the last minute stuff. You can
always save the pan your roast the turkey in for more gravy later.