Just saw this one on FN Thanksgiving Live. Alton Brown molds it in a
can so he can have the can marks... love that idea. Thinking this
would be another excuse to bust out the agave I never seem to figure
out how to use.
http://www.foodnetwork.com/recipes/a...pe2/index.html

Another good idea (one of those head slapping, why didn't I think of
this before) is to make your gravy ahead of time, meaning the day
before, with chicken broth (turkey broth if you have it) and just add
it to the pan drippings after your bird is cooked. Dang! Doing my
gravy that way this year FOR SURE.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
>
> Just saw this one on FN Thanksgiving Live. Alton Brown molds it in a
> can so he can have the can marks... love that idea. Thinking this
> would be another excuse to bust out the agave I never seem to figure
> out how to use.
> http://www.foodnetwork.com/recipes/a...pe2/index.html
>
> Another good idea (one of those head slapping, why didn't I think of
> this before) is to make your gravy ahead of time, meaning the day
> before, with chicken broth (turkey broth if you have it) and just add
> it to the pan drippings after your bird is cooked. Dang! Doing my
> gravy that way this year FOR SURE.
>

The butcher has extra turkey part from all those that just want the breast.
I picked up 15 pound of turkey wings. I just cut them up and freeze them to
make hot wings for the super bowl. I use the tips to make stock for my gravy
and the dressing/stuffing for thanksgiving.

Robert

On 11/24/2013 12:49 PM, sf wrote:
>
> Just saw this one on FN Thanksgiving Live. Alton Brown molds it in a
> can so he can have the can marks... love that idea. Thinking this
> would be another excuse to bust out the agave I never seem to figure
> out how to use.
> http://www.foodnetwork.com/recipes/a...pe2/index.html
>
> Another good idea (one of those head slapping, why didn't I think of
> this before) is to make your gravy ahead of time, meaning the day
> before, with chicken broth (turkey broth if you have it) and just add
> it to the pan drippings after your bird is cooked. Dang! Doing my
> gravy that way this year FOR SURE.
>

I buy extra turkey necks and gizzards and cook them down the day before
for broth. Storing it in the fridge overnight helps get rid of excess
fat that floats to the top. I add the drippings and make the gravy so
it's fresh and hot for serving.

I don't much care for warmed-over gravy.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On Sun, 24 Nov 2013 15:30:57 -0600, Janet Wilder
> wrote:

> I don't much care for warmed-over gravy.

Gravy doesn't suffer the next day, IMO - so this method is very
appealing to me.

--
Food is an important part of a balanced diet.