Gravy from nothing

Broski, I would appreciate any recipes. I’ve gotta cook the Thanksgiving bird this year and the wife wants me to do it on the Chargeill cooker. I’m SOL on a gravy.

Can you give me more info?

Use the giblets (the liver, heart, gizzard, and neck), tail, & wing tips to make your gravy. Roast the neck, tail, & wings for better flavor. You can make the stock a couple of days before & bring the gravy together on TGD.

Wings are the key here. Buy some turkey wings, roast in the oven a few days early along w onion, garlic, celery, etc.. Make the gravy from the wing drippings and roasted aromatics.

Thanks sir

I fry my turkeys and just use the giblets (liver, heart, gizzard and neck) to make my brown gravy.

Boil the meat for a couple hours in a pot of water just enough to keep the meat covered. Once the meat on the necks is tender enough to pull off easily, I remove all meat from the pot and let the liquid continue to cook down a bit to concentrate the flavors some.

Pull the neck meat and cut up all the organ meat into a fine mince.

Make your roux, add a bit of trinity and garlic to it, add the liquid from boiling the giblets and season from there to suit your needs. Then add the minced meat to the pot and let that cook a bit.

This makes a nice rich brown gravy to compliment the meal.

Buy five dollars of chicken feet from Iverstines and roast for an hour then add onions, celery, carrots, salt and cover with cool water. Bring to a boil then reduce to a simmer. Skim foam and fat as it comes up and let it reduce on a very low simmer for a few hours. Strain, cool and refrigerate or freeze. When you want a gravy put some in a pan and heat, add a bit of water because it will be very concentrated, make a corn starch slurry with cold water and add until you have the thickness you like. Still two weeks from thanksgiving. Mine was made a couple weeks ago.



Make a gumbo with some, freeze in ice cube trays and use a couple with roasted chicken pan juices for gravy, drop a cube in greens or beans or whatever.

You can strain and build a raft of vegetables and egg whites and let it simmer very, very low and filter to make an incredibly clear stock, a consommé.

If you're not gonna roast a turkey for the gravy, I wouldn't try winging a gravy from innards and a neck. You can make smothered turkey necks and gravy and your gravy and necks will be as good as your fried turkey.


John Folse's recipe is excellent.

INGREDIENTS:
8 turkey necks
½ cup bacon drippings
2 cups onions, sliced
1 cup celery, diced
1 cup red bell pepper, diced
1/4 cup garlic, minced
¼ cup flour
1 ½ quarts beef or chicken stock
2 tbsps Worcestershire sauce
1 cup green onions, sliced
¼ cup parsley, chopped
salt and black pepper to taste
Louisiana Gold Pepper Sauce to taste
METHOD:
Turkey necks are normally available in packs of 6 in the poultry section of your supermarket. The necks are usually cut into 2 (6-inch) sections but if they are packaged whole, cut them in half for easier handling. Season turkey necks well using salt, pepper and pepper sauce. Preheat oven to 400 degrees F. In a large dutch oven, heat bacon drippings over medium-high heat. Add the larger ends of the turkey necks and cook until golden brown on all sides. Regulate the heat to keep the bacon fat from burning. Continue until all the neck pieces are well browned. Remove and keep warm. In the same dutch oven add onions, celery, bell pepper and garlic. Sauté 3 – 5 minutes stirring occasionally, or until vegetables are wilted. Sprinkle in flour and blend well into the vegetables. This will help to thicken the finished sauce. Add 1 quart of the stock and Worcestershire sauce, blend well into the vegetables and bring to a rolling boil. Reduce heat to simmer and add turkey necks, making sure that the stock covers the necks by a minimum of half way. Add additional stock if necessary. Return the mixture to a rolling boil, top with green onions and parsley. Cover, place in oven and bake for 2 hours, checking for tenderness at 1 ½ hours. It is imperative that the meat is tender enough to fall from the bones. If not, allow the necks to continue baking. Serve over steamed white rice or alongside whipped potatoes.