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gravy without pan bits...

post #1 of 10
Thread Starter 

I just found out I am smoking a turkey thursday.   (thanks for the advance notice mom...)

 

I tried catching pan juices under the bird on the smoker last year.  They burned to death.  There is a chance I have to make gravy without pan juices.  Luckily I made turkey stock last week so I have something. 

 

If you had limited ingredients, how would you make the gravy?

 

I have on hand now

-onions

-shallots

-shiitake mushroom pulverized into powder

-turkey stock

-duck fat

-lard

-butter

-flour

 

Enough to make something up?  Or do I really really need the drippings to not burn?  I guess I can take the wings off roast them just for drippings..

post #2 of 10

Just start with water or beer or something in your tray to catch pan juices. Keep it wet so it can't dry out and burn. Add in some coarse mirepoix and herbs as well. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 10

As far as I'm concerned you have enough to make a gravy. Roast the neck and some veg(carrot and onion, maybe a bit of celery parsley).  Reduce the stock with (and a bay leaf or two) to make it a bit richer and make a beurre manie out of the butter and flour. The duck fat and lard would go back into the fridge. I often use maggi seasoning but the shitake powder will do same/similar.

post #4 of 10
Quote:

Originally Posted by BrianShaw View Post

 

make a beurre manie out of the butter and flour. The duck fat and lard would go back into the fridge.

Or maybe a duck fat roux instead of the beurre manié?

post #5 of 10

By thursdaydo you mean thanksgiving?  Or do you mean today?  Because if it's for next week you have plenty of time to go out shopping for other things as needed, just saying.

 

So I wouldn't bother with drippings from the smoked turkey honestly. Take the neck, or buy a wing or two.  Pan sear in just a little bit of oil on all sides.  Then add a chopped shallot, carrots, lots of celery, and whatever else you like in terms of herbs and seasonings, I like a bit of garlic in there.  Deglaze the pan with white wine and stick in the oven so everything starts to caramelize and the wing cooks through.  Then you got usable drippings.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 10

Forgive me if this was mentioned, too pressed to read thru things.  Your drippings should be fine if you use tinfoil raised off you catch pan to collect the juices.  This is how I roast breasts in the oven at 500deg and still collect perfectly unsinged juices, I just rack them over the shallow catch pan covered by the raised tinfoil.

 

If you have a piece of silicone sheet add that to the equation for added insulation.  Or you can use several layers of foil separated by small foil balls.  I should think the one layer would do it though, but don't hold me to that.

 

You can also put a cone-shaped layer of foil over the top, hole in the center, to really cut down on evaporation.

 

 

Rick


Edited by Rick Alan - 11/19/15 at 3:25pm
post #7 of 10

Also, if you look around you should be able to find some turkey necks.  Roast them good and simmer them for a couple hours, you'll have an absolutely wonderful base.  Even a one hour simmer gets results.

 

 

Rick

post #8 of 10
Thread Starter 

Okay I feel better about this gravy.  I'm going to spatchcock the bird, so I'll have the neck, backbone, and the wing tips to get things going.

 

The drippings are going to be real smoky, so I need to make a gravy that stands up to it.  I'm thinking of trying a bourbon and cider gravy.  Always try new recipes on your family they say...

post #9 of 10
Quote:
Originally Posted by MillionsKnives View Post

Okay I feel better about this gravy.  I'm going to spatchcock the bird, so I'll have the neck, backbone, and the wing tips to get things going.

The drippings are going to be real smoky, so I need to make a gravy that stands up to it.  I'm thinking of trying a bourbon and cider gravy.  Always try new recipes on your family they say...

You might try some poultry seasoning, adding wine or fresh mushrooms.

The turn off for me re gravy is the heavy fatty gelatinous mess that gets even thicker as it stands. I used a defatting cup. I would do a spatchcock and save the rest for soup.
post #10 of 10

If you don't want all the smoke there is always the tinfoil "funnel" alluded to.

 

 

 

Rick

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