The Savory Nectar Of The Gods, Turkey Gravy - The F-Word (Food) Blog at - 290256

The F-Word (Food)

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.
Photo Detail
Jaccard Supertendermatic 48-Blade Tenderizer
Photo Detail
Nov. 21, 2012 6:38 am
That's a big bird! I will be interested to hear how your tenderizing experiment turns out. Have a good Thanksgiving.
Nov. 21, 2012 9:45 am
My Nectar of the gods changes from year to year, but it usually includes a roux and white wine. The pan drippings get defatted and then reduced by about half depending on the amount of drippings I get.
Nov. 21, 2012 5:09 pm
Marie C. there was no noticeable difference in the amount of moisture, but it was a bit more tender than the UN-tenderized side. The mash potatoes and gravy was good. I used the giblets that came with the turkey, and I also bought more turkey necks to create the turkey broth. they were cooked with poultry seasoning, salt, pepper, sliced celery, and diced onions. corn starch was used to thicken the gravy. Tomorrow I am taking turkey to lunch with me at work, On Neo Tuscan artisan bread.
Nov. 21, 2012 6:01 pm
oh and by the way, the oven bag made the turkey juicy, and kept the turkey basted without manually doing it.
Nov. 21, 2012 7:40 pm
Thanks, King, for reporting on the tenderizing.
Nov. 23, 2012 7:45 am
I detest jar/canned gravy. I have only had Thanksgiving out a few times in my 65 years and they served jar gravy. I offered to make it (was that rude?) but they said no. Their loss. Thank you for the tips and thank you for serving our country.
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