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Gravy for a fried turkey?

So I am frying a turkey this Thanksgiving for the first time and think I have the plan for the turkey taken care of, but how do you make a gravy if you dont have all the drippings, etc? I've heard to use turkey wings, but I am having a hard time finding them. Any advice? TIA!

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    Kenji Alt is a genius. I have faith in anything he does.

    1. I make giblet gravy by simmering all the giblets into stock, then chopping and pureeing them into a gravy (Joy of Cooking has the recipe).

      No drippings at all.

      1. You will definitely need to make a turkey stock to solve this problem (unless you just want to buy a jarred gravy). You can use turkey wings, turkey necks, turkey backs, etc - roast them in a high oven until nice and brown and then add onion/carrots/celery (typical stock stuff - thousands of recipes online) and make a stock. Roasting the pieces and even the vegetables if you want is important for flavor in my opinion.

        You can use thighs and even ground turkey to enhance flavor if you need to as well (search for chicken broth recipes using ground chicken or beef with ground beef and just sub with turkey) - especially if you can't find wings.

        But before you go down the more expensive route of thighs/ground meat I'd ask your meat counter if they have wings/necks/back pieces. My store keeps them in a cryptic part of the freezer section near the meat counter and I would never have found them if I didn't ask.

        1. Use 2 drumsticks, 2 necks and/or 2 wings if you can find them. In other words any turkey parts will do.
          Roast them in a hot oven till golden brown and cooked through. (Eat the meat),
          Make the stock from these parts adding chopped onion, carrots, celery, bay leaf, S & P..
          (Discard the vegetables.)
          Make the gravy from this stock.

          1. In my experience, approximately 0 people will care if the gravy is made from chicken instead of turkey. I'd probably just cook some drumsticks for dinner one night, or something, harvest any brown goodness from the bottom of the pan, and make stock from the skin and bone. I think pan-fried skin-on thighs would give you some good stuff. Drippings are undoubtedly best, but gravy made from just a good brown roux and regular stock is pretty good too.

            1 Reply
            1. re: jvanderh

              I second this. You can buy canned turkey stock, too, to bump up the flavor of your homemade chicken stock (if you go that route). I remember one year I ruined the drippings (burnt them or something) and had to make gravy from butter, flour and canned chicken stock entirely - and it was perfectly fine.

            2. the one time BIL fried a turkey they didn't bother to make any gravy. I ask you, Thanksgiving without gravy???? I commend you for planning ahead.

              Also, when you fry a turkey you (meaning me) miss the heavenly aromas that fill the house. Just my experience.

              4 Replies
              1. re: laliz

                I guess it seems counter-intuitive to serve gravy with fried stuff, but the surface area to volume ratio is so low on a bird that big, the vast majority of each slice is still lean protein. I agree that it needs gravy.

                I really want to try slow roasting then flash frying. I'm sure as heck not trying it on a 20 pounder, though- maybe just some chicken parts. That would cover the 'no roasting turkey smell' problem.

                1. re: jvanderh

                  I always thought gravy was one of the standards options for accompanying fried chicken.

                  As noted in other comments, chicken gravy is fine. I would imagine that a gravy made from turkey sausage is an acceptable option.

                  1. re: FoodPopulist

                    It must be in some places. I saw it on a cooking show for chicken fried steak, too. I've never had gravy on fried food, though.

                    1. re: jvanderh

                      The gravy goes on the mashed potatoes, except in the case of chicken fried steak. It goes on both in that dish.

              2. This is probably blasphemous, but if you don't need it for mashed potatoes, how about a relish or sauce or chutney instead of gravy? Might be refreshing?

                1 Reply
                1. re: pinehurst

                  Oh, I have to have gravy!! I might try the chicken drumstick version and make a gravy with that! I am thinking of making two turkeys, one fried and the other (possibly) roasted. More people keep saying they are coming to the house, so I'm going to have to get a second turkey I think.

                2. I agree, gravy is critical. I even make vegetarian gravy for the non-meat eaters to have on Thanksgiving. Everyone loves gravy.

                  That said, chicken gravy is . . . . okay . . . . but not the same. I'd use turkey drumsticks and thighs before I dropped down to chicken gravy for turkey . . . .