Turkey Gravy without Drippings - Tilted Forum Project Discussion Community

gov135 · 10-10-2003, 08:04 AM

Alright - I know some of you Deep-Fried Turkey people can help me out on this one. About once every two months, for something different, I like to get my girlfriend and I one of those Jennie-O type turkey breasts. It's surely no the same as having good turkey, but it works out good for two people. There are, of course, no drippings in the pan becasue there is no fat. No drippings = no good gravy.

The problem is that I have an aversion to canned gravy (its so damn strong you can't taste the meat) - so I've come up with two solutions, neither of which I'm happy with:

1. "Cut" the canned gravy with water or chicken stock. This is okay, but I end up with too much gravy and it's still hard to get rid of all the spices that overpower everything. Is it so hard for manufacturers to just make a turkey-fat based gravy?

2. Here is the recipe I used last nite. Holy Salt!! Granted, I had no reduced salt beef stock, but the Indian Ocean has less bite then this recipe, and I doubt the stock made all the difference. This recipe was okay (give it a 'C'), and not overpowering:

Simple Brown Sauce with Thyme
Ingredients:

2 tablespoons butter
1 tablespoon olive oil
3 shallots, peeled and minced
1 cup dry white wine
3 tablespoons brandy
1-1/2 cups beef stock, homemade or low-sodium
1/2 teaspoon dried thyme or 2 teaspoons minced fresh
2 tablespoons cornstarch
Salt and freshly ground black pepper to taste

Instructions:

Place butter and olive oil in a sauté pan over medium-high heat. When hot, add the shallots and sauté for 5 minutes. Add the wine, brandy, stock, and thyme and bring to a boil. Cook until liquid has been reduced by 50 percent. Add cornstarch to 1/3 cup water and stir until dissolved and smooth. Whisk cornstarch mixture into boiling stock. Simmer until thickened. Season with salt and pepper to taste.

Yield: Makes about 1-3/4 cups

____________________________________________________

Still, I know there is a no-drippings gravy out there that is better than either of the two above options. I understand that gravy not from drippings is gonna not be as good. But, especially to all the deep-fried turkey people that seem to be on this board, how do you make a no-drippings gravy that is acceptable to you and your family?

I need good gravy for my mashed potatoes!!!!

10-10-2003, 08:04 AM	#1 (permalink)
gov135 Junkie Location: Midwest	Turkey Gravy without Drippings Alright - I know some of you Deep-Fried Turkey people can help me out on this one. About once every two months, for something different, I like to get my girlfriend and I one of those Jennie-O type turkey breasts. It's surely no the same as having good turkey, but it works out good for two people. There are, of course, no drippings in the pan becasue there is no fat. No drippings = no good gravy. The problem is that I have an aversion to canned gravy (its so damn strong you can't taste the meat) - so I've come up with two solutions, neither of which I'm happy with: 1. "Cut" the canned gravy with water or chicken stock. This is okay, but I end up with too much gravy and it's still hard to get rid of all the spices that overpower everything. Is it so hard for manufacturers to just make a turkey-fat based gravy? 2. Here is the recipe I used last nite. Holy Salt!! Granted, I had no reduced salt beef stock, but the Indian Ocean has less bite then this recipe, and I doubt the stock made all the difference. This recipe was okay (give it a 'C'), and not overpowering: Simple Brown Sauce with Thyme Ingredients: 2 tablespoons butter 1 tablespoon olive oil 3 shallots, peeled and minced 1 cup dry white wine 3 tablespoons brandy 1-1/2 cups beef stock, homemade or low-sodium 1/2 teaspoon dried thyme or 2 teaspoons minced fresh 2 tablespoons cornstarch Salt and freshly ground black pepper to taste Instructions: Place butter and olive oil in a sauté pan over medium-high heat. When hot, add the shallots and sauté for 5 minutes. Add the wine, brandy, stock, and thyme and bring to a boil. Cook until liquid has been reduced by 50 percent. Add cornstarch to 1/3 cup water and stir until dissolved and smooth. Whisk cornstarch mixture into boiling stock. Simmer until thickened. Season with salt and pepper to taste. Yield: Makes about 1-3/4 cups ____________________________________________________ Still, I know there is a no-drippings gravy out there that is better than either of the two above options. I understand that gravy not from drippings is gonna not be as good. But, especially to all the deep-fried turkey people that seem to be on this board, how do you make a no-drippings gravy that is acceptable to you and your family? I need good gravy for my mashed potatoes!!!!