Brown Bits for Gravy

eggnewtoy · November 2016

Hi All:

Our turkey was wonderful however, missing the brown bits for Mom's gravy. Any ideas how to cook some turkey pieces for brown bits, separately from turkey? Hope you all had a great holiday.

Thx

Mickey · November 2016

Get package wings/necks and cook in DO in oven or on EGG. You have the ability to have as much pulled meat and your brown bits as well as liquid for stuffing. This can be done a week ahead.

NPHuskerFL · November 2016

CI pan med heat. How about putting one stick of butter & diced sweet onion to saute and drain leaving the flavors. Increase heat, add in turkey pieces to get them blackened. add in everything in and make your gravy as usual.
Or were you wanting a gravy recipe?

Florida Grillin Girl · November 2016

I roast 3 chicken wings in the oven til brown at 400 degrees, then basically follow Tyler Florences recipe for homemade gravy, minus the garlic. I do this every Thanksgiving and make it a few days ahead.
http://www.foodnetwork.com/recipes/tyler-florence/turkey-gravy-recipe.html

FaceDance · November 2016

I start this hours before the bird goes on using the neck and backbone from spatchcocking. Brown everything w/ some butter and then add chick stock. Add some thyme and let it simmer all day. Makes the house smell like thanksgiving. When ready strain and add to your roux. I picked all the turkey pieces i needed for the gravy. It was my best yet.

Image: https://us.v-cdn.net/5017260/uploads/editor/kl/5ijav20vbnzb.jpg

JustineCaseyFeldown · November 2016

We roast over a pan. Shrug

Florida Grillin Girl · November 2016

Florida Grillin Girl said:

I roast 3 chicken wings in the oven til brown at 400 degrees, then basically follow Tyler Florences recipe for homemade gravy, minus the garlic. I do this every Thanksgiving and make it a few days ahead.
http://www.foodnetwork.com/recipes/tyler-florence/turkey-gravy-recipe.html

Oops, that was supposed to say 3 turkey wings!

Little Steven · November 2016

Roast necks, backs, wings and thighs in a 400 degree oven. After an hour add mirepoix and and "paint" the turkey parts with tomato paste. Roast until everything is dark. Make stock from the bits and deglaze the pan with white wine for gravy.

blasting · November 2016

NPHuskerFL said:

CI pan med heat. How about putting one stick of butter & diced sweet onion to saute and drain leaving the flavors. Increase heat, add in turkey pieces to get them blackened. add in everything in and make your gravy as usual.
Or were you wanting a gravy recipe?

@NPHuskerFL I'm embarrassed to say I've never made gravy in my life, so would appreciate your recipe to get me started.

eggnewtoy · November 2016

@NPHuskerFL: I use brown bits for gravy. Here's how I make it. Combine chicken gizzards, liver, neck, heart, big stalk of celery, medium onion, bay leaf, 5 pepper corns, about 5 springs of parsley with water and simmer while turkey is cooking for turkey stock. Some people add a carrot. Strain. Take drippings from turkey and pour off 3/4 of fat, leaving the beloved brown bits. Put on burners, add flour for roux, and stir until smooth (I used wondra flour). Add the strained stock until the gravy reaches the desired consistency. Add chopped innards and any meat from the neck. Seaaon. This is how my Mom made it. It's great.

thetrim · November 2016

Check out mad max's turkey and he has a great gravy recipe to go with it. I spatchcocked a bird this year, and thus passed on making gravy and had a lot of angry people when I didn't bring gravy to the party.

Brown Bits for Gravy

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