For years now, I've made what I call "Lumpy Gravy", which is to say gravy with chunks of "stuff" in it. This year, I am going to combine my lumpy gravy with @Meathead' s recommendation for doing turkey and gravy as shown in the big article that is front and center on the free site. Here is what I have been doing for a long time: I use the wing tips, neck, giblets sans liver and some extra (usually) chicken scraps--wings tips, etc. I brown these well in a skillet, then dump them into a pot of water or chicken stock and let 'em simmer for hours. I remove (strain) the turkey and chicken pieces and shred the meat off the poultry pieces and add them into the strained stock, which is now heating again on a low simmer. Then, I caramelize chopped onions in a skillet, deglaze with a little RED wine and a bit of balsamico, and add them to the stock (this year, I will also add some sauteed, well-browned mushrooms, cooked along with onions). In years past, I have served this as-is for the gravy, but this year, I will reduce this to a bit short of demi-glace and then add the drippings/liquid from the turkey cook to it. I'm thinking it'll be a dynamite jus/gravy.
BTW, I was so pleased to see that Meathead called his gravy "jus" instead "au jus". It grates against my nerves when folks call thin gravy or meat drippings/juices "au jus". It's the school marm in me. Sorry.
BTW, I was so pleased to see that Meathead called his gravy "jus" instead "au jus". It grates against my nerves when folks call thin gravy or meat drippings/juices "au jus". It's the school marm in me. Sorry.
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