wat42
Amherst, OH, USA
New Member
Joined: 01/23/2005
View Profile
Good Sam RV Club Member
 Offline
|
I get to do the turkey this year because DH wants me to, haven't done for several years. Plan on doing in the cooking bag.
What is the best way to get turkey stock for gravy and to put into dressing? Just wondering how everyone does it. Other ways other than roasting the turkey. What are your stuffing/dressing recipes, do you stuff or bake separately? - how long, what temp.
New turkey cook, can you tell? Happy Thanksgiving!
|
Joy
Henderson KY 42420
Senior Member
Joined: 08/10/2001
View Profile
Offline
|
Rachel Ray says get several "stock in a box" (turkey or chicken)at your grocery. Make a rue w/butter & flour, add the stock (and some drippings from the finished roasted turkey, if you want to) and you have it made. Dressing should be cooked in its own pan - might not cook thoroughly inside bird and bird doesn't really hold enough, anyway. Giblets take a long time to cook and should be cooked before adding to the dressing so cut them up and put them on to boil at least a couple of hours before you will need them (or the day before & refrigerate). Check out RR's website - I'm sure she will have the info you will need. Good luck!! PM me if I can help further.
See ya' down the road!
Don-SCPO USN Ret.Corpsman
Joy-Ret.Off.Mgr.
Maggie-Chihuahua
Chrissie-Chihuahua
Lucy-Jack/Rat
'06 42' Allegro Bus DP
'06 Saturn Vue
LIFE ISN'T ABOUT HOW TO SURVIVE THE STORM BUT HOW TO DANCE IN THE RAIN.
|
Golden_HVAC
Fulltime, CA, USA
Senior Member
Joined: 08/19/2003
View Profile
Offline
|
Hi,
When I baked the turkey, I put about 1/4 cup of flour into the bag, then some water, mix it up to get rid of any lumps, and then the turkey drippings sort of cook into a light (very thin) gravy while in the bag.
When the turkey is done, I get it out of the bag, and using a baster pick up about 1 pint of drippings, then put into a fry pan. Using a coffee cup, and about 1/4 cup of flour I mix this with a fork to get a thick consistancy, then thin it with some more drippings, then once thin as say oatmeal, I add it to the now nearly boiling drippings in the fry pan. Then with a wide spatula, I move the drippings around until they become a nice thick gravy. Keep moving it around for a while.
Have you "Baked" a turkey on the grill? They are low enough cost, try one this weekend, and keep the aluminum pan. I line mine with two layers of aluminum foil, and can use the disposable aluminum pan twice. The bags come in a two pack, so you are covered.
When I prep, I put in the flour, then mix in water, get out the lumps, add the turkey, then put some butter on top of the bird. Sprinkle with Lawreys season salt, Close the bag, put in a couple of small holes, and it is ready to put on the grill, with the front and rear burners on high to start, when it reaches 350 set them both to low heat, and keep adjusting until you reach about 325 or so on the BBQ's temperature sensor.
After cooking about 1.5 hours, I open the bag, pick up some drippings and spray over the turkey, using a stainless steel baster. Close the bag again, and let it keep cooking.
Fred.
|
sdianel
Tampa, FL
Senior Member
Joined: 07/24/2005
View Profile
Good Sam RV Club Member
Offline
|
Dressing recipe: bags of cornbread stuffing and regular stuffing mix, leftover bread, leftover cornbread. Chicken broth in pot with onion and celery sliced thin. Cook onion and celery until tender. Combine stuffing with egg (one or two depending on how much). I brown sausage and add it also. Moisten the dressing mix with the chicken broth/onion/celery. Season with sage, poultry seasoning and black pepper. Bake 400 degrees for 30 minutes until top is light brown. Sorry I can't give measurements but been doing this so long I don't measure anymore. I boil the giblets (don't forget there's 2 packs - the innerds and the neck) ask me how I know this! LOL. I remove the meat from the giblets chop fine and put it in the gravy. For gravy, I make a southern brown gravy (brown flour in oil and add chicken broth and cook until thickens. Then I add a few bottles of bought turkey gravy. Best of both worlds and you don't have to make a ton of "from scratch". Enjoy! Happy Thanksgiving everybody!
Lonny & Diane
2004 Country Coach Allure 33' "Big Blue"
Towing 2008 Chev Colorado 4x4
Semper Fi
|
sharrlan
chino,ca
Senior Member
Joined: 05/07/2004
View Profile
|
I always buy an extra turkey neck and use the one from the turkey. I simmer them along with the giblets, an onion, the top 1/2 of a bunch of celery, pepper, and some poultry seasoning. I simmer them until the necks fall apart.
I pick the meat off of the necks, chop finely, add some to the stuffing/dressing and chop the rest finer and using the stock (after I strained it, throwing away the veggies), make a gravy adding the chopped neck meat.
|
|
|
swtgran
Brimfield, Ohio
Senior Member
Joined: 06/18/2005
View Profile
|
I never use the liver as it seems to make the broth cloudy.
Swtgran
2007 Casita 17ft SD
2005 Toyota Tundra
|
firecapt1
Sonoma County, CA
Senior Member
Joined: 11/28/2007
View Profile
Good Sam RV Club Member
Offline
|
I'm with sharrlan!!
I simmer the neck, kidneys, heart (but not the liver) with celery (especially the tops, that's where the flavor is), onion, carrot, bay leaf, and sage (salt and pepper of course) in water and about 1/2 cup of dry sherry. After simmering for at least 2 hours. You are looking to get all the flavors out of the ingredients and reduce the total volume so that you have a concentrated stock.
Strain.
Pick the meat off the neck(s) and chop the heart and kidneys.
In a large frying pan, add turkey pan drippings (with the fat separated out) and thicken with flour dissolved in butter or use cornstarch dissolved in water/stock. Add the reduced and strained stock and chopped/picked meat.
Add milk, 1/2 & 1/2, or water as necessary to adjust consistency. Milk or 1/2 & 1/2 gives the gravy a nice color, consistency, smoothness, and flavor. Adjust spices.
** I make every other component prior to removing the turkey from the oven, then, while the turkey rests, I deglaze the turkey pan with water or wine.
I separate out the fat with something like this:
Fat Separator
That's it! The simple, basic, just like Grandma made recipe.
* This post was
last
edited 11/20/11 09:23pm by firecapt1 *
View edit history
Frank, Martha & Ryan
2007 Ford F-250 SD Crew Cab
2006 Cougar 289EFS
Happy Trails to you, until we meet again! 
|
|
