My husband and I are smoking a turkey, so we won't really have drippings to use in gravy. Nevertheless, I'm making a very large amount, like a gallon or more- of gravy to bring to my M.I.L's tomorrow. So I've been cooking the neck (after giving it a gentle roasting) in 2qts of water to try and extract as much flavor as possible. P
Tomorrow I'll sweat onions (shallots are too fancy for this crowd) and I guess I'm supposed to add the contents of that little bag of guts? Sorry to be crass but I have no idea what I'm supposed to do with this. If I make a roux with the fat and chopped giblets, am I supposed to strain them out of the final product or purée? Are they necessary to get that turkey flavor?
So I will use the turkey stock I made and augment it with a high-gelatin chicken stock I have on hand and hope the turkey flavor shines through.
The place where everyone seems to disagree is whether to make a slurry or roux, and different types of thickener. Can anyone make a case for either method? What is better or a gravy that's going to be transported and gently reheated on site?
And this may be a dumb question but should I add pepper?