dreamer
11-24-2005, 10:32 AM
This is a Gravy for Dummies question, I know, but here goes!
I'm a novice with turkey gravy- here's what I'm planning- question follows-
I'm simmering the neck, heart, and gizzard in plain water. One place said do it for 1 and 1/2 hours so I guess that's what I'll do (though maybe it's unnecessarily long?)
Then... I bought an Oxo 4 cup fat separator. So when the turkey's done, I can pour off what's in the bottom of the pan and let it separate. Then I'll take 1/4 cup of the fat and mix it with about 1/3 cup flour in a saucepan till well-blended. Now here comes the question:
Can I use the liquid that separated out from the fat in the Oxo, as the broth for my gravy?
I wanted to throw the giblet water out after cooking the giblets since I didn't season it, and it looks pretty unappetizing to me.
Another option is that I have several cans of the low salt chicken broth on hand.
One other factor to consider is that I baste my turkey with a total of 8 oz. of sweet 'n sour Old Dutch salad dressing during cooking, so the liquid on the bottom of the turkey pan, i.e. the liquid that separates out in the Oxo, wouldn't be totally turkey broth, and I don't know if that'd make the gravy good or strange!
TIA very much for any input!! :)
I'm a novice with turkey gravy- here's what I'm planning- question follows-
I'm simmering the neck, heart, and gizzard in plain water. One place said do it for 1 and 1/2 hours so I guess that's what I'll do (though maybe it's unnecessarily long?)
Then... I bought an Oxo 4 cup fat separator. So when the turkey's done, I can pour off what's in the bottom of the pan and let it separate. Then I'll take 1/4 cup of the fat and mix it with about 1/3 cup flour in a saucepan till well-blended. Now here comes the question:
Can I use the liquid that separated out from the fat in the Oxo, as the broth for my gravy?
I wanted to throw the giblet water out after cooking the giblets since I didn't season it, and it looks pretty unappetizing to me.
Another option is that I have several cans of the low salt chicken broth on hand.
One other factor to consider is that I baste my turkey with a total of 8 oz. of sweet 'n sour Old Dutch salad dressing during cooking, so the liquid on the bottom of the turkey pan, i.e. the liquid that separates out in the Oxo, wouldn't be totally turkey broth, and I don't know if that'd make the gravy good or strange!
TIA very much for any input!! :)