the savory nectar of the gods, Turkey Gravy
Nov. 21, 2012 6:32 am
Updated: Nov. 23, 2012 7:45 am
I am actually cooking my turkey today, because I am working On thanksgiving, And there is no way my wife could lift a 22lb turkey. The advantage is I can take leftovers to work for lunch.
My Wife Likes Me To Use Corn Starch To Thicken The Gravy, But Many Of The Ways State To Use Flour in a roux with butter or rendered turkey fat.
I Like it both Ways, But I do think The Corn Starch Renders A Smoother Gravy, And Using Fat Like Butter, Or Rendered Turkey Fat Is Not Required Leaving The Gravy A Lower Calorie Gravy, but still good.
I also think you have a lower chance of having lumps in your gravy when you use corn starch.
Today I am cooking the turkey breast side down, in a turkey oven bag. Last year when I cooked the turkey breast side down covered with foil, the breast was really moist. during the last hour the turkey is turned over so the breast can brown. This year I also
took one side of the breast and tenderized it with my tenderizing device with like 48 blades on it. the other side I left alone as a control so both sides can be compared.
How do you make the savory nectar of the gods, I Mean Gravy?
The 22lb Turkey, Cooking In A Bag.
Jaccard Supertendermatic 48-Blade Tenderizer