Let It Begin:

Pork Butt Mike

Started cooking today for Turkey day. This is my method, the way I like doing it up.

Stage 1
I like making my gravy a head of time. I Started doing this years ago, took Tyler's Ultimate Turkey gravy from food Network, but with a few changes I like to do.

Pickup two Turkey wings and a package of giblets and hearts. Took the wings and roasted them till golden brown. Then browned up the Giblets and hearts in stock pot with some olive oil. Take three carrots,3 celery stalks, and one onion.

Just cut the carrots, onion and Celery in about four pieces. I leave out the garlic that he puts in. Dump all that in the stock pot with the wings. Add chicken broth high enough to cover. Add fresh Sage, Thyme and Rosemary.

Bring all to a boil and lower heat to a simmer. Cook down for about 4 hours. Strain the stock so all you have is the liquid. Take stock pot add a half of stick of butter and two heaping table spoons of flour to make your ruex. Start adding your stock next and keep whisking. Comes out so rich this way and creamy. Pluss you have left over stock to freeze.

Take the meat from the wings off the bone, which will really fall off and save it for your stuffing. Then take some more gibblets and Turkey hearts brown up then cut up fine and add to your gravy. Now to me thats good eats.

Will do up Turkey up right on the small egg at the camp site and the rest of the fixings. Will post the setup and method with pictures when we get back.


The Stock


The Gravy


Finished

This is my method and I love the results, You will have more gravy then you know what to do with.

elzbth

Looks like you are off to a great start! I like to start early too - will make my gravy tomorrow (using your recommendations) I'll also make both a squash and a green bean casserole. I like to cook as much as possible in advance so that the only thing I have to do that day is cook the turkey (and this year I'm only egging a turkey breast), watch the parades in the morning and football in the afternoon. Don't want to wear myself out on Thanksgiving - I've got shopping to do on Friday :woohoo:

Little Chef

Look'n great Poot!! Love to be able to do some sides ahead, to make Turkey day more relaxed. Gravy looks nice, rich, and smoothe.

dhuffjr

Looks good.... great gravy and stuffing beats the bird most of the time.

Smokin' not stirred

Mike, that gravy looks smooth. I actually have my stock in the oven overnight last night. Instead of roasting the wings I smoked them with peach and pecan. Hope it looks as good as yours.

Jupiter Jim

Mike, You know I'm not one to start trouble But :silly:
I have studied those picture and I'm not sure that stuff is safe to eat :P I even checked with KayNOcook and she agrees . So for safe disposal please freeze then vac seal and FedEx overnight so we can dispose of it safely. :laugh:
Jupiter Jim

2Fategghead

Thanks for the gravy demo Mike. Last year that was my weak point. Tim

Mickey

Mike I am going to try that as my turkey is always spatchcocked direct.
Thanks, now a good looking gravy.
One question: why not the garlic?
OK, second question: how do you store that? fridge or freeze?

Pork Butt Mike

Mickey your first question, Why Not Garlic?

I wanted the full flavor of the turkey, to me the garlic takes that away and no one loves garlic as much as me.

Second question: The gravy in the fridge and the balance of the stock I freeze.

Mickey once you make your gravy this way you will always do it this way a head of time. Good luck,

Pork Butt Mike

The gravy is one of the most important part of the Turkey to me. Have to have good smooth gravy. Enjoy the holiday.

Pork Butt Mike

Jim I look into your request, and contacted the Hazmat team, they told me I would not be able to ship it because they are afraid of leakage.

Florida Grillin Girl

Thanks for the idea. I think I will make mine ahead this year too.

Pork Butt Mike

Elizabeth good luck with your gravy, you will love it. For doing side dishes a head of time is great so you do have more time for FOOTBALL,. lol Enjoy

Pork Butt Mike

Bingo have to love the stuffing. Thanksgiving is not Thanksgiving without Stuffing.

Pork Butt Mike

I am sure it will, but I have a question for you. You say in your post you left your stock in your oven over night? Why do you do that and are you not afraid of spoilage?

Pork Butt Mike

You go girl, and enjoy. If you have any questions just drop me a line. Faith you will love the results.

thechief96

That gravy looks great and the idea to do it ahead of time is one smart one. The wings and giblets you mention, where do you get them? :S

Pork Butt Mike

I picked them up at my local market. They all should carry them. You can even use thighs or backs also.

Jupiter Jim

Yea like that is the truth. :laugh:
It sure looks good and thanks for posting.
JJ

thechief96

Just got back from the store with all of the "parts". On the stove now.

Pork Butt Mike

You know you have to leave the best for last there LC. Thanks for the few tips on how to make more flavor. This came out so rich and smooth. Thanks Kid

Smokin' not stirred

Hey Mike, not sure if you are still checking this thread out but just in case. I ran the oven at 200 degrees overnight. Got the idea from Rhulman's site. Gravy came out really good. Have a good one.