Turkey Gravy

blakeas

I am hosting friendsgiving this Friday night - I am going to spatchbcock a turkey.  However, I wont have turkey drippings so what do I do?

lkapigian

Make a roux and use a good chicken stock for a chicken Veloute 

Carolina Q

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1407471&catid=1

SmokeyPitt

This video shows using the backbone to make a gravy. He is cooking in an oven and uses the drippings at the end, but I am sure it would still be good without extra drippings.

https://www.youtube.com/watch?v=E2Lie172c3Y

I think @500 mentioned in his recent post Help! My wife is doubting Spatchcock Turkey that he cut the wings off and made the turkey ahead of time using this recipe:

https://www.allrecipes.com/recipe/230049/chef-johns-make-ahead-turkey-gravy/

...or if you want to keep the wings on your bird you could always buy some extra wings just for the gravy. 

fishlessman

simmer the

blakeas said:

I am hosting friendsgiving this Friday night - I am going to spatchbcock a turkey.  However, I wont have turkey drippings so what do I do?

neck and giblets with an onion sliced in half, some celery, a carrot, some sage and thyme and black pepper covered in water for the stock. have a quart or two of low sodium chicken broth handy. without the drippings add a package of mccormics turkey gravy and you will need to use butter for the roux/

500

SmokeyPitt said:

This video shows using the backbone to make a gravy. He is cooking in an oven and uses the drippings at the end, but I am sure it would still be good without extra drippings.

https://www.youtube.com/watch?v=E2Lie172c3Y

I think @500 mentioned in his recent post Help! My wife is doubting Spatchcock Turkey that he cut the wings off and made the turkey ahead of time using this recipe:

https://www.allrecipes.com/recipe/230049/chef-johns-make-ahead-turkey-gravy/

...or if you want to keep the wings on your bird you could always buy some extra wings just for the gravy. 

Yep, that's what I did.  Using the Chef John recipe, I made the stock and gravy ahead of time.  I used the wings, as the recipe says, but also used the back, neck, tail, and extra skin I harvested when I spatched it.  Turned out very good.  Highly recommend taking the time to make a true turkey gravy.  

caliking

I roasted a couple of chicken backs and had plenty of drippings to make the roux for gravy this year. As already mentioned, you can use Wing tips or turkey necks to make the stock.

Botch

 
(I thought Purina made a Turkey Gravy Chow, but I can't find it...)

nolaegghead

JohnEggGio

I bought a pack of wings and a couple of thighs - roasted them a few days ahead.

cookingdude555

All suggestions are good ones, except for the fancy feast one. I would add this:

https://www.betterthanbouillon.com/products/turkey-base/

I ordered a case of six from them this year. I am through two so far. Makes a good addition to any gravy recipe. 

Webass

Make it easy on yourself....

https://www.groceryshop.org/cracker-barrel-old-country-store-gravy-mix-variety-pack-contains-one/

Plutonium

I make turkey stock using the backbone, neck, and whatever else I trim off. Usually add a spoon of better than bouillon and comes out amazing every time.

dannys

Cut the backbone from spatchcocking into small pieces. Put it in a pot with the neck. Cover with enough chicken stock to cover them. You can add a small onion (quartered, leave the skin on), carrot, and celery cut into 1 inch pieces. let simmer while the bird is cooking. Don't let it reduce too much.

When you are ready to serve, strain the double stock and put back into the pot. Thicken with flour or a butter flour mixture.