<p>Making gravy is what stresses me out. Anyone have a foolproof recipe or method?</p>
<p>^ Absolutely. Use the giblets, neck, etc along with an onion, carrots, celerey, salt, pepper and a bay leaf if you like it, to make chicken broth. Strain everything out and in a sauce pan, bring the broth back to a boil and add the drippings from the cooked turkey. When it comes to a boil, add 1/2- 1 cup of milk into which flour has been stirred in. Should use enough flour so the mixture is pourable. This depends on how much gravy you’re making. You can add the milk and flour mixture in slowly until the gravy comes to the right consistency.</p>
<p>I’m always in charge of the gravy.</p>
<p>Keep in mind that some markets sell necks, etc now, so you can make up the gravy soup ahead of time. One less thing to do on Thanksgiving.</p>
<p>I’m lousy with gravy, so these posts are really helpful. How do you get all the fat out? I have the separator thingy but still my gravy is usually too greasy. Do you separate out the fat from both the stock and the pan drippings?</p>
<p>^I hope you get a helpful answer – I use (gasp!) the ready made stuff. It’s always just the 4 of us, and as it is, I find it exhausting to make what I make, which is…(drum roll please) turkey, stuffing, mashed potatoes, sweet potatoes with marshmallows, gingered carrots and roasted brussel sprouts. Plus sometimes acorn squash or biscuits. This year we might be a big groaning table of 7 people. I can’t eliminate any of the dishes because each dish is someone’s favorite. But one year I left the acorn squash in the oven – totally forgot – probably because the table already looked full. Even now, I feel like I forgot something…oh – cranberry sauce. I better write this down. </p>
<p>Guess I just did…</p>
<p>If you make the gravy in the pan, you want to add enough to make a roux where there is no extra grease floating around, so enough flour to match the grease you have.</p>
<p>Or skim MOST of the fat off the drippings, then make the roux.</p>
<p>I usually make my stock a few days early, then thicken with this:
“beurre-mani”
Read more: <a href=“http://www.food.com/recipe/beurre-mani-french-sauce-thickener-117333#ixzz1doHqYFyB[/url]”>http://www.food.com/recipe/beurre-mani-french-sauce-thickener-117333#ixzz1doHqYFyB</a>
<a href=“http://www.food.com/recipe/beurre-mani-french-sauce-thickener-117333[/url]”>http://www.food.com/recipe/beurre-mani-french-sauce-thickener-117333</a>
“Great little balls to have ready to throw into sauces, stews, or soups to thicken and enrich. I have not tried this with margarine; might work tho. IMO, the butter gives a richer taste. Keeps in a refrigerated jar for up to 3 weeks.” </p>
<p>But I DO add the drippings, with fat skimmed, and the brown bits deglazed (loosened) with a little hot broth.</p>
<p>Gravy is the only part of the meal that I buy ready-made from the prepared foods section of the grocery store. Huge stress-reliever and no one’s the wiser (someone usually comments on how good the gravy is “this year” and I just smile and nod…) 
.</p>
<p>I have been using this gravy recipe for several years and it has turned out wonderfully every year. I wish I noticed the request earlier, but I have been busy maing gravy today!</p>
<p>[Make-Ahead</a> Turkey Gravy Recipe - Allrecipes.com](<a href=“http://allrecipes.com/Recipe/Make-Ahead-Turkey-Gravy/Detail.aspx]Make-Ahead”>http://allrecipes.com/Recipe/Make-Ahead-Turkey-Gravy/Detail.aspx)</p>
<p>Quick questions for scout59 about the cranberry compote recipe…Do you serve this cold and have you tried to make it in advance and frozen it?</p>
<p>
You could, but there would be no drippings to add to the broth. There needs to be some fat in the gravy. I pour all the drippings (strained) into a bowl and skim most of the fat off the top, but you really need some of it. Gives it a nicer brown color too. And flavor from the seasonings you put on the turkey.</p>
<p>Do you think that scout59’s cranberry compote recipe can be frozen?</p>
<p>“You could, but there would be no drippings to add to the broth. There needs to be some fat in the gravy.”</p>
<p>The day before, I roast at 375 degrees(for at least 1 1/2 hrs) the wings, backs and necks I have bought at my butchers with a bit of oil, onion, and carrots and I get LOTS and LOTS of drippings. I deglaze that pan, make stock with the turkey parts, herb bouquet, celery carrot and simmer very gently for 5 hours. Strain and boil down to about 1/4 of the original simmer amount. Generally I start with a 10 cup simmer and end up with around 3 cups. LIQUID GOLD. This intense stock is used either on its own for wonderful gravy or used to deglaze the next days roasting pan. Ask anyone in Southern California and they will tell you that I make the best gravy in an 85 mile radius. ;)</p>
<p>Fat is required for the gravy, but you can use butter just as easily and if you have an intense premade turkey stock, turkey fat is not required.</p>
<p>In fact, I remember this from a few years ago (my technique is the same for the Turkey and the gravy): [Holiday</a> Turkey Tips from Anthony Bourdain - YouTube](<a href=“- YouTube”>- YouTube)</p>
<p>musicamerica,</p>
<p>I really enjoyed that post on how you do your gravy. I can tell you are a master at gravy! Printing and will use.</p>
<p>Northeastmom - last year I posted my cranberry relish recipe. As I said at the time, it has become a family favorite. The first year I showed up with it, the rest of my family looked at it skeptically. They all took a tablespoon to try. The reviews were guarded. It has now been about fifteen years and it is the most requested item. Last night my sister-in-law called because she is going to take T-dinner this weekend to her son (who is in the Marines) and his wife and she needed aunt wnp’s recipe. </p>
<p>This recipe does freeze well, which reminds me, I better get moving!</p>
<p>1 12 oz. pkg. cranberries rinsed and drained
1 20 oz. can crushed pineapple
1 6 oz. can frozen orange juice (getting harder to find!)
3/4 cup of sugar ( I only use about 1/2 cup)
2 sticks cinnamon (or 1tsp ground)
1/2 Tablespoon whole cloves
1 cup raisens
1 cup chopped walnuts.</p>
<p>Rinse/drain cranberries and set aside. Drain the juice from the pineapple, the O.J., and water to make 2 cups of liquid. Pour into a pan and stir in sugar. Tie spices (I use a tea ball - I break up sticks). Add bag to juices and bring to boil for 10 minutes. Stir in cranberries. Boil for 5 minutes or until berries pop. Stir, remove spices, and add pineapple and raisins, boil 5 minutes. Remove from heat and stir in walnuts.</p>
<p>Musica - it is so funny to hear you say you are the Master of Gravy. My dear mom holds that title here in central PA. Unfortunately, as a vegetarian I just have faint memories of her skills. My sister in law has everyone to their home for T-day, but mom is instructed to make a small turkey at home and just bring the gravy. As she gets more fragile mentally, I have come to appreciate this gift of hers. I will be so sad when she is no longer our official gravy maker.</p>
<p>worknprogress, so nice to know your still reading cc! I actually saved your recipe! I was trying to avoid making it because one guest does not eat nuts (not allergic btw), and another one is on a diet and wants less sugar (thought I’d make scout59’s recipe with Splenda), etc.</p>
<p>Has anyone here seen this State Farm Insurance video clip ?
For anyone who might be considering a fried turkey this year , a must see</p>
<p>[William</a> Shatner & State Farm® present “Eat, Fry, Love,” a turkey fryer fire cautionary tale - YouTube](<a href=“- YouTube”>- YouTube)</p>
<p>Was assigned a sweet potato dish. I need something super-simple (I’m not much of a cook) and healthy (since everyone in the family is high-maintenance – no heavy creams, etc.). Suggestions?</p>