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Gravy good enough to drink: what makes your mostly classic turkey gravy special?

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Gravy good enough to drink: what makes your mostly classic turkey gravy special?

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JudiAU | | Nov 13, 2009 10:25 AM

Mr. JudiAU and I test-roasted a turkey earlier this week because we haven't cooked one before. A combo spatchcock-Zuni dry brine produced terrific results and it only took an hour and ten minutes!

I made a simple gray by deglazing the dripping pan with white wine and a little cognac and adding it to turkey stock prepared in advance, a bit or cream, thickened with a bit of flour, and some thyme. Toddler JudiAU drank a bowl. =)

It was superb on its own and very good the potatoes but somewhat diluted. I am going to tinker with it before the big day.

So-- what additions make your gravy special, assuming it is made in the mostly classic way.

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