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Roasting a Turkey - need gravy help!

shorts Apr 7, 2009 06:39 AM

Im roasting a turkey breast for Passover using this recipe - http://www.chow.com/recipes/13640

It says nothing about a gravy. Can I just add some vegetables and herbs to the bottom of the roasting pan, and scrape everything up at the end to make a gravy?

Thanks!

  1. s
    sheiladeedee Apr 7, 2009 09:52 AM

    You can cook onions in the drippings or in some reserved chicken fat until golden but not burnt, and puree them through a sieve - the pulp is full of flavor and is a great addition and mild thickener for gravy

    1. bayoucook Apr 7, 2009 07:24 AM

      To add extra flavor, cook the giblets with celery, onion, garlic and seasonings covered in water until very tender. Add strained broth to drippings along with chopped giblets and thicken with potato starch or cornstarch. Finish with a tablespoon of butter, salt and freshly ground pepper. May have to add extra broth.

      2 Replies
      1. re: bayoucook
        shorts Apr 7, 2009 08:20 AM

        Awesome. Thanks for everyone's quick replies!

        1. re: shorts
          hollyd Apr 7, 2009 08:57 AM

          you can also go the vegan route and thicken with nutritional yeast flakes. Completely tasteless and pretty non-gluey.

      2. s
        Stuffed Monkey Apr 7, 2009 07:05 AM

        IMake a slurry with potato starch if you need to thicken the stock, especially if the dripping are too intence to thicken just by reducing.

        2 Replies
        1. re: Stuffed Monkey
          shorts Apr 7, 2009 07:19 AM

          If i combine the drippings with stock, do you anticipate it being too intense?

          1. re: shorts
            kchurchill5 Apr 7, 2009 07:26 AM

            I always add some stock or broth to my drippings. Also wine at times. (optional) Also, potato starch is great to thicken or corn starch if you can use that. A simple potato cooked in the micro and mashed also will add some thickening or even tapioca if you can do that.

        2. hollyd Apr 7, 2009 06:44 AM

          sprinkle your drippings with flour for roux, add some chicken or turkey stock and herbs, etc and yes, you'll have your gravy right there in the bottom of the roasting pan.

          2 Replies
          1. re: hollyd
            shorts Apr 7, 2009 06:47 AM

            Its Passover, so no flour allowed, but i will add some stock to the bottom. Thanks!!

            1. re: shorts
              choco_lab38 Apr 7, 2009 07:05 AM

              Can you do corn starch in lieu of flour?

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