Quick Gravy

[Stone]

I've got some flour, turkey drippings and chicken stock. That's about it. How do I turn this into gravy?

Make a roux, pour in some drippings, add stock?

[Fat Guy]

Yes. Salt and pepper too.

Got any giblets around?

[Jinmyo]

You could. Or deglaze with shallots and white wine, add back all the drippings and stock, some fresh herbs, mix cornstarch with a bit of stock and whisk in, when it's at a good simmer and thickening pour through a double-mesh strainer. Keep warm with a bain Marie.

(Turkey. Gah. )

[awbrig]

I would advise against the giblets(no offense FG)...my brother did that once and it was pretty awful...gravy should be relatively smooth imo...

[Fat Guy]

I'm just sayin' you make a quick stock from the giblets and add it in without the actual giblets.

[MsRamsey]

I like turkey gravy with giblets too.

[Stone]

Re giblets: I'm afeared that I will find them when I look into the cavities.

[awbrig]

try not to buy your turkeys that have a bad dental history...

[Stone]

I did a roux with butter and flour. Cooked it a bit. Added about a cup of turkey drippings, salt and pepper, and a few dashes of worcestershestershire shauce. A can of chicken stock. It's quite good.

thanks all.

[oraklet]

jinmyo,

"deglaze with shallots and white wine"

tried it a few times - with sancerre - and it was a bit too sour in my opinion. what to do? different wine, like alsace riesling?

edit: what is a "double-mesh strainer"?

[Jinmyo]

Oraklet, I'm not that knowledgeable about wine. I usually just use a cheapo Soave.

A double-mesh strainer is, um, a strainer with two meshes.

[Fat Guy]

The finer to strain with, my dear.

Best wines for cooking = good idea for new thread.

[Jaymes]

Down here, it ain't turkey gravy unless it's giblet gravy. We love the little chewy bits. To the gravy, in addition to the giblets, we also add the neck meat and chopped hard-boiled eggs.

Yum.

The holidays are coming.

[Jinmyo]

Turkey. Feh.