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Homemade turkey gravy advice?


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Homemade turkey gravy advice?

seamunky | Nov 20, 2013 09:41 PM

Hi. My family has divvied up the components of Thanksgiving dinner and I'm making cranberry sauce and gravy.

I bought a 12 pound bird for the gravy. I was originally going to remove the breast meat and some thigh meat (for later use) and use the rest of the bird to make stock. I would use that stock to make gravy with the drippings from the roast bird (that my sister is making). However, I would rather just have it all done before hand and not depend on her drippings. Plus, I'm not sure how she is cooking it this year (no drippings from a fried turkey).

So what would you do? I'm trying to get both stock and nice roasty drippings from the same bird.

A) roast the whole bird (spatchcocked), pick off the meat and reserve, make stock from the cooked carcass, and combine stock with drippings

B) chop up the bird into parts and roast legs & wings, save raw breast meat for later, & make stock from the raw carcass?

C) chop up the bird and roast the breast/thigh and make stock from raw legs/wings?

I'm open to suggestions of any combination. What do you think is the ideal? I have time to do this in multiple stages. And if I DO roast in parts, what's the timing on leg vs breast vs wing? Do I separate the breast from the thigh portion?

Sorry for so many questions. I've never roasted a turkey.

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