Cooking the turkey is the easy part. I've cooked a lot of turkeys. As long as it's defrosted, trust me it isn't fun trying to pull the neck out of a still-frozen turkey, every turkey comes with easy to follow directions.
The part I have always been intimidated by was making the gravy. But, after forgetting to buy gravy and having to buy the most expensive gravy at the store on Wednesday night, I decided it was finally time to learn. So, thanks to the internet and friends who came over for Thanksgiving, we ended up with yummy turkey gravy using pan drippings, flour and a little salt & pepper.
I found this turkey gravy recipe and ended up tweaking it because I had plenty of pan drippings and didn't want to thaw any of my chicken stock or water it down. I realized the important thing is making the roux with the turkey fat and flour before adding the pan drippings.
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