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Nov 21, 2006 07:54 PM


My good friend has decided to deep fry his turkey this year. I am responsible for side orders and such, including gravy.

Now, from what I know about gravy, you make it with giblets? Or turkey drippings? What?? How do you make a good turkey gravy with a deep-fried turkey?

As always, any help is much appreciated.

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  1. Not to worry...Make a roux with equal parts butter and flour, (3 Tbs each), in a deep sauce pan, cook slowly until the flour is cooked and the color is a bit golden, then whisk in a quart of stock. You can add mushrooms, or onions to the roux, then the stock, or just season with rosemary, salt and pepper. We make our turkey on the barbecue, so I always have to make the gravy separately without turkey fat.

    1. You don't make gravy from deep fried turkey. If you really want a traditional brown gravy, buy a package of fresh turkey wings and/or necks. Lightly flour, then put in a roasting pan with a carrot, celery stalk, cut up onion, some sage, black pepper, and salt. Roast until the wings are deeply colored, then use the caramelized pan juices & fat to make your regular gravy.

      1. Isn't there a neck and some other junk in the cavity that you can use to make the gravy/stock?