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Turkey Gravy when there are no drippings?

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A coworker is responsible for bringing gravy to his family dinner tomorrow and they are frying a turkey -any tried and true turkey gravy recipes that don't use drippings to start??

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  1. Here you go:

    http://chowhound.chow.com/topics/667883

    1 Reply
    1. re: TrishUntrapped

      Ohh thanks!

    2. Remove the package of giblets and chop them up. Remove the wings. Few people want those anyway - you can always just remove the tips of the wings if you want to fry the other half. Remove (cut off) the "flaps" from the neck cavity and large cavity. Saute in olive oil, then put in a pot with enough chicken stock (water as a substitute) to cover. Add chopped veggies of choice. Boil for about 30 minutes. Remove the skin pieces and the wing pieces. Puree the giblets and veggies. A stick hand blender works good for this. Put it all back into the pot with a pat of butter and use it to make a gravy. Strain before serving.
      You can use a chicken flavor base (never bouillon) if you like.

      2 Replies
      1. re: todao

        Interesting on the puree-ing. Thanks.

        1. re: todao

          oops sorry todao, didn't read your response. Obviously great cooks think alike!!! LOL! I just made a pot roast with the cheapest cut of meat the other night, did exactly this step of pureeing the veggies for the sauce/gravy. WOW. Total convert. and to think... all these years I've tossed the onion, carrot and garlic cloves out thinking they were done. Hah! (celery though, nah, too much over powering flavor-well I used two stalks)

        2. Actually you want some terrific gravy? You should be starting it today. Buy turkey necks, cook them all day with onion, garlic, and celery. Strain the broth, remove the celery. Use your immersion blender and puree the onion and garlic. Then pick the turkey meat, and put it back into the thick broth. Meanwhile cook the liver, heart and giblets, the same way. Trim all the fat and tough stuff off. Mince fine. Add that strained broth (yes you guessed it-remove the celery, leave the onion and garlic, and puree) then add it all to one mother broth- gravy. It will be fairly thick. Before you fry the turkey, remove the turkey's tail.
          fry that separately with some onions, garlic, celery and butter. You can also buy turkey tails, they make a very flavorful gravy, use the brown bits that the skin will give to the pan and then mix it with the other sauce. The key is to get some of that turkey fat flavor into the gravy.

          1 Reply
          1. re: chef chicklet

            I'm from the Caribbean and we don't do gravy (we do au jus) and I have never tolerated the stuff well but should my kids start requesting gravy I may have to make this gravy -sounds much better to me!!
            So why wouldn't I cook the giblets and necks in the same pot? I would think frying the giblets would yield a wonderful robust flavor.