Post your Thanksgiving meal-plan/recipes here.

[MelissaWV]

Roux is always going to be superior, flavor-wise, to a whisking of cornstarch.

I brown the turkey parts, make a stock, and keep that on low heat throughout the day. The other ingredients present themselves as bi-products of cooking. For instance, I tend to cook the turkey atop thick wheels of onions. When the turkey is lifted out of the pan and set aside to rest, I take those onions and mince them (they will have some fat clinging to them; all part of the plan!). That goes into a saucepan together with a little bit of seasoning, a half-pat of butter, and it gets heated gently until sizzling/bubbling around the onions. Dust with flour (it'll cling to the onions; no worries) and make your roux. It's going to look similar to the base for French Onion Soup. Once it starts to color, add a ladle of stock and whisk until it looks thick and bubbling. Add another. Another. Pour the stock in by cups until you're at the right proportion. The onions give up their flavor and the clingy roux to the gravy.

I've never had a problem with lumps? If you whisk/stir in figure-eights while you're cooking it, and leave it to warm, the worst that can happen is that some of the fat will rise to the top before serving. That's actually a good thing, and gives you a chance to skim that off and give it another stir.

Just my two cents, anyhow; I wouldn't eat the jarred stuff, and the "powder" gravy mixes creep me out... gross.

 

[LittleLightShining]

Roux is always going to be superior, flavor-wise, to a whisking of cornstarch.

I brown the turkey parts, make a stock, and keep that on low heat throughout the day. The other ingredients present themselves as bi-products of cooking. For instance, I tend to cook the turkey atop thick wheels of onions. When the turkey is lifted out of the pan and set aside to rest, I take those onions and mince them (they will have some fat clinging to them; all part of the plan!). That goes into a saucepan together with a little bit of seasoning, a half-pat of butter, and it gets heated gently until sizzling/bubbling around the onions. Dust with flour (it'll cling to the onions; no worries) and make your roux. It's going to look similar to the base for French Onion Soup. Once it starts to color, add a ladle of stock and whisk until it looks thick and bubbling. Add another. Another. Pour the stock in by cups until you're at the right proportion. The onions give up their flavor and the clingy roux to the gravy.

I've never had a problem with lumps? If you whisk/stir in figure-eights while you're cooking it, and leave it to warm, the worst that can happen is that some of the fat will rise to the top before serving. That's actually a good thing, and gives you a chance to skim that off and give it another stir.

Just my two cents, anyhow; I wouldn't eat the jarred stuff, and the "powder" gravy mixes creep me out... gross.

I'm gonna try this. I usually make a roux with the pan drippings but have become lazy and started using cornstarch. I always have a bed of veggies under the turkey and never thought to use them in a gravy. Thanks!

 

[MelissaWV]

I'm gonna try this. I usually make a roux with the pan drippings but have become lazy and started using cornstarch. I always have a bed of veggies under the turkey and never thought to use them in a gravy. Thanks!

I know people who puree the veggies for a smoother texture (if you have carrots, celery, fennel, etc.). I've never much liked the color that results lol but it might be another option for you

 

[LittleLightShining]

I know people who puree the veggies for a smoother texture (if you have carrots, celery, fennel, etc.). I've never much liked the color that results lol but it might be another option for you

I usually put the vegetables on the platter around the turkey but the soggy onions usually end up in the compost bin. Which is a shame because they're delicious.

 

[ronpaulhawaii]

My meal plan is volunteering at the Salvation Army's Dinner...