Wednesday, December 7, 2011

Gravy...by Jessica


Ina Garten had such an amazing tip in Good Housekeeping for making turkey gravy. She says:

You know what I do with gravy? I do it in advance. Every year, I save the drippings from the turkey in the freezer, and then I defrost them and I make the gravy from those drippings. That way, when the turkey comes out, you're not scrambling to make the gravy.

Isn't that such an amazing idea? I think turkey dinners are pretty easy until it comes to the gravy part because everything else is wrapping up at the same time and you're stirring and stirring over a pan of boiling fat just getting more and more sweaty and wilted. Well, that's what happens to me anyways.

Now ideally I would have 3 turkeys in my freezer RIGHT NOW and I could start planning on what to do with my first turkey without gravy so I could save those drippings for the NEXT turkey...BUT I have a "no freezer" issue that can only be resolved by the compliance of one loyal blog reader. Unfortunately he only reads the blog about once a month so I will sit and patiently wait until he reads this and says "Jessica - fine. You can have a freezer in the garage."

8 comments:

Juliana said...

Great idea! I have to say there was a serious lack of turkey eating this year....Only one turkey so far, and I am craving me some gravy!

Jessica said...

I agree! Zack was just asking for a turkey dinner and I was like, well you missed the boat on that one - turkeys aren't cheap anymore! Maybe someone has some in their freezer.

Rachel said...

Is this to wierd? AND for record I'm not trying to get your faithful reader off the hook (I'm dieing for one too) but could you do the first turkey with chicken gravy? ya, know, just for the family and then you'd have the turkey drippings to save. cuz otherwise I have no idea how to solve the problem of starting this whole process of having drippings ahead. great idea. almost happened to me last time except I thought the turkey was done, took out the juice, started the gravy, cut open the turkey and wham, it was still pink. So after putting it back in the oven and finishing the gravy, they were done at the same time.

Jessica said...

Rachel - I think chicken gravy would totally work with turkey. But I think having a freezer would solve all our problems and we'd have so many turkeys we wouldn't know what to do with all the drippings we have frozen. ha ha ha. don't think i'm going to get my freezer. You?

Rachel said...

probably not although it sure would be amazing. I'd love to get a chunk of a really good healthy cow or pig or lamb but now with my little freezer that's full of popsicles and bananas waiting to be made into something

fingers. chopsticks and bobbins said...

you should totally write a cookbook! then you could explain what turkey drippings are:)

Anonymous said...

Marcella and I have a very nice turkey story to tell you that happened this year at Whole Foods the second week of Nov. But for now I have a suggestion for turkey gravy. Up to a week before the day of the dinner buy turkey wings and legs, roast them and scrape up the fond with a little white wine and save. Then make stock with the roasted wings and legs adding carrots, onion, celery and spices and simmer for at least four hours. Strain and combine with the pan drippings and reduce it until it tastes strong enough for gravy. Make a roux and add the stock to make gravy. (I sometimes question whether a freezer is worth the space and electricity to run them. Also foods tend to overstay their welcome and lose much of their flavor and nutrition.)

Marcella' mom

Jessica said...

Hi Becky, I love your idea for make ahead gravy - and thank you for making me feel better about not getting my freezer. I can't wait to hear your turkey story :)