buying turkey gravy
- babyfork Nov 16, 2005 12:59 AM
For the first time ever I'm breaking tradition and not doing a whole turkey for T-Day. I'm going to just do the breast instead since that's all anyone at my table ever seems to eat, plus think of the extra oven room!
Anyway, that being the case I'll have to purchase gravy since I don't think I'll have enough drippings. What are your opinions on the best fresh "homemade" style gravy that be purchased in San Francisco?
Please keep the discussion here focused on gravy that's unique to San Francisco. If you'd like to discuss commercially available brands, please launch a new thread on the General Topics board... we're sure that thread would be of much interest this time of year!
Well, if you're only having a turkey breast you probably aren't feeding 12 people and don't need a boat of gravy. I've done gravy from one breast, easy. Take some fresh herbs and a strip or two of bacon and place under the skin. Rub outter skin with butter or extra virgin with some s&p. Roast on a trivet at 375 until done. Let it rest for a bit in the roasting pan so any juices go in to the roaster.
Add a minced shallot and a few dollups of Fatted Calf's duck demi or glace. Continue on your merry way to a world-class gravy! Or see if a Whole Foods has got some fresh Demi or related. You can surely make a nice pan gravy from one turkey breast with little help from bacon. Bacon is there to help.
ps - Since the bacon is under the skin, it doesn't caramelize and get that strong baconny flavor. It's mild and adds a nice dimension to the gravy.
Andronico's turkey gravy is actually very good and made from scratch. Their hot deli/prepared food dept is run like a restaurant. You of course can buy some now and taste test it.
The Pasta Shop (Market Hall in Rockridge and 4th Street in Berkeley) sells good gravy. They usually have a giblet version and a mushroom version.
(Oops, just saw that you were looking for a place in SF. Sorry.)
I bought turkey gravy from Whole Foods for last years Thanksgiving dinner leftovers (there's never any leftover gravy at my house) I thought it was great but like everything else there, a little pricey
Mollie Stone markets do a pretty good Thanksgiving spread. We were in the middle of moving apartments last year and didn't have our kitchen set up. We ordered a whole turkey, stuffing and gravy and were very impressed with the quality.
Golden Gate Meat Market in the Ferry Building has turkey stock and I think they also sell turkey gravy at Thanksgiving. Boulette's Larder probably has both, also. You could do what I do and order wings, necks, backs and make stock and gravy anytime in November and then freeze the gravy. I do that every year to make one less last-minute task on the day.
Alton brown makes a gravy from smoked turkey wings with green peppercorns, I've used it three years in a row and it's a big hit. The advantage is that you can make it ahead, my gravy is ready long before the turkey, and you aren't going to buy this good.
Obligatory SF content -- I get my turkey wings from Bobby Lee's smoke house on Mission in Hayward.