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Post by cadoodlebug on Nov 24, 2016 3:30:36 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. For the amount of stock, I agree. Per the recipe, when she says to strain the stock into a bowl that holds at least 4-cups, I assumed that would be how much stock it would make.
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Jili
Pearl Clutcher
SLPea
Posts: 4,363
Jun 26, 2014 1:26:48 GMT
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Post by Jili on Nov 24, 2016 3:46:17 GMT
I really hope this works out for all of you. I'll be following the thread to see what happens in the end.
I'm not the lead cook this year, but I pinned this for next year. When I have hosted, I cheat and use jarred gravy with some of the drippings tossed in for flavor because the times I have tried to make real gravy, it's been a hot mess. Literally. One year I used a Williams-Sonoma gravy starter and it was actually quite good.
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Post by cadoodlebug on Nov 24, 2016 4:04:52 GMT
When my sister was alive and well, she was the queen of Thanksgiving turkeys. Her gravy, made after the turkey came out of the oven, was to die for. I have some good qualities but gravy making is not one of them. I have been know to use the packets and adding giblets and stuff.
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Post by mlynn on Nov 24, 2016 4:51:46 GMT
We decided to add the turkey neck into the roasting as well. Hopefully that will work, too. Totally flying blind here.
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Post by mlynn on Nov 24, 2016 4:54:50 GMT
For our normal turkey gravy, I only add flour. I use my Pampered Chef Flour/Sugar Shaker. It sifts it well enough that I do not get lumps. I shake a bit, whisk it around. Lather, rinse, repeat until I think it is thick enough.
Oh yeah, then I add a little pepper.
Otherwise, it is just drippings and whatever the rub adds to it.
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anniebygaslight
Drama Llama
I'd love a cup of tea. #1966
Posts: 7,394
Location: Third Rock from the sun.
Jun 28, 2014 14:08:19 GMT
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Post by anniebygaslight on Nov 24, 2016 6:14:27 GMT
I watched the video. To be honest, I find the idea of adding milk to gravy distinctly odd.
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Deleted
Posts: 0
May 10, 2024 0:43:39 GMT
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Post by Deleted on Nov 24, 2016 7:13:21 GMT
Why couldn't you do this with a box of turkey stock? Would be a lot easier....
i make quick gravy quite often with stock and a shaker of wonder a flour and water. A little gravy master gives it color and depth. On Thanksgiving I add the defatted drippings from the roaster.
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DEX
Pearl Clutcher
Posts: 3,355
Aug 9, 2014 23:13:22 GMT
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Post by DEX on Nov 24, 2016 14:17:19 GMT
THE JURY IS IN! I just finished making the gravy and my opinion is ......meh. It was sooo much work especially because I had to do the roasting and boiling twice in order to get enough stock. The flavor was certainly not there as with typical gravy. There wasn't enough salt for my taste. I also like a thicker gravy. I even tried adding the cornstarch and water but it didn't work. I will try making gravy ahead again but I will definitely use a different recipe. I think it needs more veggies, some herbs, and perhaps turkey legs instead. The wings don't have a lot of fat. I didn't have to scrape off much fat, either time. Thanks for the challenge. I learned a lot.
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Post by cadoodlebug on Nov 24, 2016 16:06:13 GMT
THE JURY IS IN! I just finished making the gravy and my opinion is ......meh. It was sooo much work especially because I had to do the roasting and boiling twice in order to get enough stock. The flavor was certainly not there as with typical gravy. There wasn't enough salt for my taste. I also like a thicker gravy. I even tried adding the cornstarch and water but it didn't work. I will try making gravy ahead again but I will definitely use a different recipe. I think it needs more veggies, some herbs, and perhaps turkey legs instead. The wings don't have a lot of fat. I didn't have to scrape off much fat, either time. Thanks for the challenge. I learned a lot. I'm disappointed to hear this. I have a a feeling I will have the same result this morning.
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Post by Merge on Nov 24, 2016 16:27:34 GMT
Guys, next time just add a lot more water than she calls for. I have no idea why that recipe only calls for six cups. I got literally quarts of stock out of two turkey wings (and only roasted them for an hour or so - two seems like overkill).
Gravy always needs to be seasoned to taste. If it's meh, add a little more salt and another splash (tiny) of cider vinegar. Fine-ground pepper, even. I added fresh thyme to mine this morning and it's delicious.
But seriously - if you're only getting two cups of stock out of two turkey wings, you need to add a lot more water. Use your biggest dutch oven and cover the wings with water.
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Post by cadoodlebug on Nov 24, 2016 18:29:11 GMT
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. Like Merge said, I think I'll add more water next time to make more stock.
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Post by cadoodlebug on Nov 25, 2016 23:58:10 GMT
Now that the dust has settled I have to say that DH loved the gravy so it was a hit in our household!
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Post by anxiousmom on Nov 26, 2016 0:13:48 GMT
Now that the dust has settled I have to say that DH loved the gravy so it was a hit in our household! I am eating some of the batch my mom made right now...and beyond the fact that she undersalted it, it is really good. My guess is that it will be her go to from now on. We do our turkey on the grill and there are no drippings, so we always make a second one in the oven. Now we can just a bigger on the grill and call it a day.
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