Wayne Boatwright wrote:
> I've always made decent gravy, in fact most people would say excellent, but
> I wanted to try something different this year. The results were superior
> to anything I've made in the past. This is what I did...
. . . . . . . . . . . . .

> When the turkey breast was done, I drained off the pan juices and browned
> bits and allowed the fat to rise to the top, then removing it. I mixed the
> two quantities of fat, then measured out about 1/2 cup.

You lost me. What two quantities of fat? Did you save fat from the
chilled stock?
>
> Measured out 2 cups of the pan juices, adding back the measured fat, then
> added 2 cups of the previously prepared stock. Brought this mixture to a
> slow boil.

And you got 2 cups of pan juices from your turkey breast? I only got
3/4 cup
of everything from a 13 lb. turkey and that included the runoff from 3
bastings
with a pomegranite sauce.

Please clarify. Thanks.