Giblet gravy - miss prissy, or anyone.

[MissPrissy]

I brine all home grown birds. It help relax and tenderize the meat.

Salt and water is all I use.

No measuring. I cover in cold water and enough salt I think it looks right.

A store turkey will be different from the home grown.

 

[happyhen]

Gravy can be thickened with the pureed vegetables used in roasting, bread crumbs, ground nuts, flour, cornstarch, beurre manie, or reduction.

Cornstarach is my least favorite (unless it's Chinese) because of the taste and appearance.

Brining is overrated. It contributes to the sodium levels, and does not offer much more than what good cooking techniques can produce.

JMO, from one who cooked for a living.

 

[happyhen]

I forgot to add that gravies can be thickened with blood or egg yolk.

Nice to know.

 

[Momma_Cluck]

I come from southern folks-- and this is how Mom /Grandma and I do it....

Use a large can of chicken broth to simmer the giblets while the bird cooks-- ad a whole small onion (peeled) and a couple small celery ribs (you'll remove em later). It will reduce, but keep it from going dry, there should always be enough liquid to at least cover the giblets.

When the Turkey is almost ready, remove the onion, celery and giblets from the broth ... set aside the giblets and throw out the veggies.

Use a baster or small ladle to get the drippings from the turkey into the giblet pan.

Use a mix of cornstarch and water to thicken it over medium heat....
then chop all the slightly cooled giblets and add back to the gravy. salt & pepper to taste if needed.

 

[al6517]

Another really good way to thicken gravy is to add some mashed potatoes to the gravy and wisk it in till blended, I only use this in a pinch which hasn't been in a while, but it works really well if your a beginner in the kitchen. the starch in the potatoes is the thickening agent. I am a fan of pan drippings and giblets & neck meat and will spend as long as it takes to get it juuuust right, a good gravy makes the whole meal. I do almost all of the cooking on Turkey day while my DW bakes up a storm, I get up at 5:00 am to put my bird in the oven, and then over coffee me and the wife just relax and smile and do some cooking we sure do have us some fun.

AL

 

[lostsoulhelpmejebus]

I have found, through experimentation, that brining can contribute quite a bit of flavor as well as tenderness to non-red meat. Fish, poultry, as well as pork, can benefit from brining. There are many brining solutions out there; all are basically the same in that they incorporate water, salt, and sugar. IMHO, I have found a recipe that benefits any white meat, I use it as often as possible.

Just my opinion.

 

[Athena]

Quote:
Shelly...

I am right there with him....

That packets of organs gets thrown out...or, sometimes, I will boil it and give it to my cats for a Thanksgiving suprise... I hate the thought of using that in my gravy!!

I usually make a nice brown garlic and mushroom gravy with the turkey drippings...

 

[Athena]

Quote:

BLOOD????????? OMG!!!! Not in my house!!

 

[MissPrissy]

Quote:
That's romance!!

 

[al6517]

Quote:
That's romance!!

MissPrissy :

Those that cook together stay together, we love to cook for our family and friends, most of them do not cook at all ( Blastfamy ) hehe and consider going to golden coral on thanksgiving, how sad is that. When we hear this it is an instant invitation to dinner, we come from Italian roots so having two dozen people at the dinner table is a blessing, we love it. Are we weird ??.

AL