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Gravy Help Needed - Don't Judge!!

I've been to the supermarket 3 times already and refuse to go back. I keep forgetting turkey stock. (I can not make homemade stock - I am up to my eyeballs already!)

I have chicken broth at home. Can I possibly make gravy with that? I am perfectly willing to make a roux tonight for tomorrow's gravy. I am roasting the turkey tomorrow morning.

Thanks!!

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  1. Oh yes. Chicken stock will be fine!

    1. I never use stock to make gravy. A quick deglaze of the pan drippings (keep only as much of the fat as you need to make a roux) and fond, whisk in hot water, season with salt and pepper ( plus I had reconstituted dried mushrooms, with the Sherry in which they were plumping, in lieu of giblets). Of course if for some reason your roast doesn't produce sufficient drippings, chicken stock would help.

      3 Replies
      1. re: tim irvine

        Ooh. I have dried porcinis....they'd probably be nice plumped in white wine maybe?? I never thought of plumping those dried suckers in wine before! :)

        1. re: CurlieGlamourGirlie

          Actually I use a little boiling water, throw in the mushrooms, and then add the wine. Porcini in white wine beats the wham out of turkey gizzards for me!

        2. re: tim irvine

          This makes the best gravy. We put the roasting pan over two burners, remove some fat if needed. Cook assortment of mushrooms. Add flour to make the roux with the pan drippings. Then add stock, as needed.

        3. Absolutely,yes....use the chicken stock to deglaze the pan w/ the turkey drippings.

          1. Thank you all!! This is my first turkey (eep!) and I panicked when I realized I was driving away from the store AGAIN without turkey stock.

            1 Reply
            1. re: CurlieGlamourGirlie

              What I've done before is simmer the giblets and the neck while the turkey roasts. That broth gets strained, and then bulked out with the chicken stock if I need more volume.

            2. If you melt butter and dissolve a couple anchovies* into it before adding the flour to make a roux, it will add an umami bomb to your gravy. Drippings and chicken stock will work fine. Similarly, making a broth by simmering the turkey neck and mixing that with drippings and chicken broth can work too.

              * Just don't tell anyone.

              1 Reply
              1. re: MGZ

                Ha! I harbor many a food secret ;)

              2. Simmer the offal while eevrything else is cooking (hold liver until very end). You'll have a nice stock when it's time.

                3 Replies
                1. re: FrankJBN

                  Mom and aunt do this every year. IT grosses us out but everyone loves their gravy. They don't include the liver though, and I'm not sure about the giblets - but I know the neck is in there.

                  1. re: FrankJBN

                    yep, this is how my gram and mom did it...take that bag of giblets & neck OUT of the turkey and simmer in enough water to cover with some celery leaves and a chopped onion, salt & pepper to taste...strain it and chop the cooked stuff finely and pull the meat off the neck...add all of that yummy stuff & broth to your pan drippings that you've made into a roux with flour....and you have a *lovely* gravy...though I'm aware that not everyone includes the liver...some say it makes the gravy bitter, I always loved it in there or not in there, but that's how I make my turkey broth or stock too!

                    1. re: Val

                      That is how my late mom taught me to make it. I only use the neck meat for the gravy (kitties get the other pieces). I have to use a slurry versus a roux because invaribly if I try to do a roux it (the gravy) becomes lumpy.

                  2. When I have not made tiurkey stock ahead I just boil the giblets and wingtips with some onions and carrots while the turkey cooks. It makes great gravy.

                    1 Reply
                    1. re: magiesmom

                      sure, yes, this will also work! ANYTHING turkey will yield turkey flavor for the gravy!

                    2. This same technique will allow you to use Chicken Stock to make a Turkey Gravy http://chowhound.chow.com/topics/878766
                      While Mushrooms, Anchovies, and many other things can add Umami they do not make it taste of Turkey.

                      1. Have you tried the WF stress free (make ahead) gravy starter? You make it and keep in fridge (chicken broth is fine) and after you take the turkey out to rest, you use drippings from your turkey (separate the fat).

                        Here's a recipe I posted last year:

                        http://chowhound.chow.com/topics/817518

                        1. Yup, make a light brown butter roux if you get a spare minute, and after roasting the turkey, melt/ whisk it into the turkey drippings (remove excess fat- if it's not bound up in flour, it will separate out and sit unattractively on top of the gravy) but keep the good brown stuff, add stock as needed for volume, bring to a bubble, and salt to taste. Turkey fat also makes a great roux, but it can be a little stressful to do it at the last minute, and since any water mixed in the fat will make the flour form impenetrable balls, it's really best to roast some turkey parts, refrigerate, and remove/scrape the fat beforehand if you're going to do a turkey fat roux. But butter tastes great anyway, so not to worry. Keep in mind that the drippings are what make gravy gravy. If you've got a roasting pan full of brown crusty stuff, you don't need sherry, herbs, mushrooms, or anything else- it will be fantastic all by itself. If the drippings aren't great, which is common if you're using a solution injected turkey and thus have liquid bleeding out into the bottom of the pan, you may want to use some of those add-ins for extra flavor (and you can cheat on the color with soysauce). Heresy, I know, but I've tried over and over and never found the giblets to add any desirable flavor whatsoever. So I don't bother with them anymore.

                          Since this is your first turkey, beware of sneaky organs. The last time I roasted one, when I thought I was well past rookie mistakes and had stuck my hand clean through from butt to neck, there was a second bag of organs inside the neck cavity, frozen so thoroughly against the carcass (although the rest of it was thawed!) that I missed them. So I suggest running some hot water in there and maybe poking around the cavity with a butter knife.

                          Good luck! Remember that being calm and enjoying your company is way more important than anything else. When people offer to help, let them! :-D

                          1. Thank you so much everyone! I am more excited about hosting for the first time. I am recently separated and in my very own home and am the first of my generation to host Thanksgiving. I also am lucky enough that I have my son with my for this first Thanksgiving, so there is a lot to be thankful for. Am definitely going to just go with the flow and enjoy and my relatives are all bringing dishes so we will have PLENTY to eat should there be a turkey misfire!
                            Happiest of Thanksgivings to all!!

                            1. I too add a little squeeze of anchovy paste to pretty much everything I cook.....including and especially any stock whether for poultry or beef/game/fish/pasta sauce/chili etc. It really does add that 'secret ingredient'. "What's in this gravy? Why does it taste so delicious?" LOL