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Post by cadoodlebug on Nov 20, 2016 21:28:13 GMT
Someone posted this on Facebook and I am going to make it on Tuesday. It looks delicious and simple! Turkey GravyETA: Looks like the results aren't as good as advertised. Sorry if your gravy isn't as good as the pictures look. ETA: I just made my gravy. It is actually pretty good. I am going to add the giblets from our turkey so I think it will do just fine. |
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Post by ShesaRenegade on Nov 20, 2016 21:42:19 GMT
Thank you for posting this! I always brine my turkey and can't use the drippings because it gets really salty when you reduce them. I can cut off the wings before I brine the rest of the bird.
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Post by cadoodlebug on Nov 20, 2016 21:52:05 GMT
Thank you for posting this! I always brine my turkey and can't use the drippings because it gets really salty when you reduce them. I can cut off the wings before I brine the rest of the bird. I just bought 2 wings at Raley's for $3. |
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desertgirl
Pearl Clutcher
Posts: 2,646 
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Post by desertgirl on Nov 20, 2016 22:30:09 GMT
Thank you, fellow aKathy tribeswoman! I bought wings last week so that I'd have them. I really had to hunt for wings last year. We deep-fry a wild turkey every year and dh is a gravy lover.
Awesome with the photos, too.
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Post by ktdoesntscrap on Nov 20, 2016 22:33:58 GMT
Someone posted this on Facebook and I am going to make it on Tuesday. It looks delicious and simple! Turkey GravyThat looks delicious. |
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Post by cadoodlebug on Nov 20, 2016 22:35:39 GMT
Someone posted this on Facebook and I am going to make it on Tuesday. It looks delicious and simple! Turkey GravyThat looks delicious. I know, right? I am so excited to be able to make it ahead and just heat it up on Thanksgiving Day! Most of my menu is made a few days ahead so all I have to do is roast the turkey, make stuffing and mashed potatoes. Easy peasy! |
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Post by snugglebutter on Nov 20, 2016 22:44:52 GMT
What a great idea! Do you go through all the steps in advance and just reheat? I read through and wasn't totally sure....
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Post by Restless Spirit on Nov 20, 2016 22:45:05 GMT
That looks really good. I have the worst time trying to find turkey parts around here. I guess I'm going to have to make the rounds to every store I can. This recipe looks worth the effort.
Thanks!
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Trixie Bender
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Post by Trixie Bender on Nov 20, 2016 23:23:57 GMT
I love make-ahead recipes. Thanks for sharing!
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GiantsFan
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Post by GiantsFan on Nov 20, 2016 23:36:40 GMT
Thank you cadoodlebug . I think I'll be making this gravy. And I will also be making the PW mashed potatoes that I saw on here yesterday. |
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Post by cadoodlebug on Nov 20, 2016 23:48:52 GMT
What a great idea! Do you go through all the steps in advance and just reheat? I read through and wasn't totally sure.... I will probably make the stock on Tuesday and keep it in the refrigerator and make the actual gravy on Wednesday and reheat on Thursday. If you read the comments after the recipe you can pick up a few tips. Just to clarify for anyone looking at the ingredients regarding the turkey stock: You don't BUY that, that is what you are making in the first part of the recipe. |
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Post by hop2 on Nov 20, 2016 23:51:39 GMT
And since it mentions you can freeze the stock, those of us who still roast the turkey can deglaze and freeze for Christmas or when ever you want to pick up some turkey breast or something.
No waste.
Thanks for sharing!
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Post by refugeepea on Nov 20, 2016 23:53:43 GMT
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Post by cadoodlebug on Nov 23, 2016 16:59:26 GMT
Didn't get to make it yesterday. I'll report back after making it today!
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Post by anxiousmom on Nov 23, 2016 17:03:41 GMT
My mom did this one the other day. She used turkey legs instead of wings, but she said that it is the best gravy she has ever made. A little thinner than what she usually makes, but she prefers thinner so she is happy as a clam. lol
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Post by red88 on Nov 23, 2016 17:12:10 GMT
Thank you for this! I'm smoking my turkey this year & totally forgot about the gravy thing until I saw this post! I'll be picking up some wings or legs today & getting this done.
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DEX
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Post by DEX on Nov 23, 2016 17:35:34 GMT
I got some wings the other day for my dressing. I found that by calling ahead the grocery store (or meat market) they will put them aside for you when they are cutting up Turkeys.
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valincal
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Southern Alberta
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Post by valincal on Nov 23, 2016 17:36:04 GMT
Didn't get to make it yesterday. I'll report back after making it today! Thanks! I think this is a great idea! Gravy making can be a last-minute nail biter. 😬😄 |
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Post by cadoodlebug on Nov 23, 2016 21:54:16 GMT
Just finished stage one ~ roasting the wings for 2 hours and have moved into the simmering stage on the stove. Yummy aromas in the house.  |
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DEX
Pearl Clutcher
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Post by DEX on Nov 23, 2016 22:46:41 GMT
I'm right behind you. I just put my wings on the stove.
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Post by cadoodlebug on Nov 23, 2016 23:13:06 GMT
I'm right behind you. I just put my wings on the stove. Well, I just took my wings off the stove and it only made about 1 1/4 cups of stock.  Luckily there are only 3 of us but if I had more people coming I would be disappointed. I'll have to change the other ingredients when I make the gravy. DEX, I'll be interested to see if this is your experience or if you get more stock. ETA: Don't know how this will work but I put all the *stuff* back in the dutch oven with more water and I'll simmer it and reduce it. |
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Post by mlynn on Nov 24, 2016 1:29:26 GMT
We are preparing to cut the wings off our 20 lb bird and try this. Should be interesting! I am wondering if the turkey will turn out differently when we cook it without wings. Hopefully the juices won't all run out!
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GiantsFan
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Post by GiantsFan on Nov 24, 2016 1:32:22 GMT
I went to two stores and no wings or legs. But lots of turkey tails. Hmmm, tails. I just couldn't bring myself to buy turkey tails. LOL!
So, I'm simmering sodium free stock, celery, onion and garlic together. Hopefully it will turn out OK.
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Post by Scrappyhappy on Nov 24, 2016 1:39:22 GMT
I made this last year and it only made a little over 2 cups of gravy like the directions say. So if you want a lot of gravy you may have to double or triple the recipe.
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Post by cadoodlebug on Nov 24, 2016 2:06:58 GMT
We are preparing to cut the wings off our 20 lb bird and try this. Should be interesting! I am wondering if the turkey will turn out differently when we cook it without wings. Hopefully the juices won't all run out! Hmmm, I'm no expert but I wouldn't pierce the skin of a turkey before roasting. |
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DEX
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Post by DEX on Nov 24, 2016 2:14:09 GMT
Well, after boiling the wings for an hour. I ended up with 2 cups of stock. I, too, put the wings and veggies back in the oven for round 2. It would have been better if I had put new celery, garlic and onions in the pan with the "used" wings. The veggies got burnt. So far, this seems like a lot of work to save time and prevent anxiety. |
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Post by Merge on Nov 24, 2016 2:31:03 GMT
I do this every year! I made my stock on Sunday and have a big Dutch oven full of it sitting in the fridge, ready to make gravy and stuffing tomorrow. I don't know why people are only getting two cups - you just need a big pot! I roasted my wings and veggies and popped them in my pressure cooker with a little salt, peppercorns and a bunch of herbs, and covered the whole thing with water up to the fill line. Pressure cooked for an hour and natural release. I've got a few quarts of stock, not just a few cups. More than enough.
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Post by katlaw on Nov 24, 2016 2:38:32 GMT
This is the one I have been making for a few years. It starts out similar to the one you posted but makes more servings. I was asked to make gravy for a potluck Christmas supper for 40 people so I doubled this recipe and brought it to the potluck in my crockpot. I was stopped by people in the parking lot to rave about the gravy. Everyone expected packaged gravy.  Now I always make mine ahead and keep this in the freezer for holidays. You can usually find turkey wings at an Asian supermarket. Rich Make Ahead Turkey Gravy |
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Post by mlynn on Nov 24, 2016 2:57:49 GMT
This is the one I have been making for a few years. It starts out similar to the one you posted but makes more servings. I was asked to make gravy for a potluck Christmas supper for 40 people so I doubled this recipe and brought it to the potluck in my crockpot. I was stopped by people in the parking lot to rave about the gravy. Everyone expected packaged gravy. Now I always make mine ahead and keep this in the freezer for holidays. You can usually find turkey wings at an Asian supermarket. Rich Make Ahead Turkey Gravy I imagine the 4 cups of chicken broth makes a huge difference in the quantity rendered. |
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Post by hockeymom4 on Nov 24, 2016 3:00:52 GMT
Jamie Oliver has an excellent make ahead gravy as well...... And his tips for roasted potatoes make delicious roasties!!!!
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Luckily there are only 3 of us but if I had more people coming I would be disappointed. I'll have to change the other ingredients when I make the gravy. 
