Help! Need turkey gravy

Rushie

Rushie

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Rushie
I always make gravy using drippings, stock and Gravy Master. I am stuck at mom's, cannot go to the store. I have no Gravy Master, no giblets and no bouillon so can't make stock.

Long story but I ended up with a raw pre-prepared turkey from Omaha steaks. The thing came with no giblets. I have pre-made dishes of the fixings, but they did not include enough gravy. I need to make more.

The turkey has been roasted (we are eating early tomorrow, going to just reheat slices) and I have drippings, but I have no stock and no bouillon to make stock. I have one onion and some celery and a few herbs (bay, oregano). I looked online for substitutes for Gravy Master but they say use beef base which is bouillon I guess but I don't have any.

I might be able to separate the fat from liquid in the drippings and get some non-fat liquid but I don't think it will be enough. Should I try to make a vegetable stock out of the onion and celery? And what should I do for Gravy Master? Any other ideas?

Edit: I have flour of course, to make the roux. Do I just brown it more than usual?
 
Got any bourbon? Nothing better than a good bourbon gravy.
 
Amazon? Walmart? They deliver now.

Call for an Uber - its 2017.
 
Clip the wings and whatever boney pieces you can spare, hopefully the neck too but sounds like that's already gone. Boil then simmer the heck out of whatever you have for as long as you can. Towards the end toss in your celery, carrots and whatever else you can spare that might taste good in gravy. Make the roux, add all of the drippings and herbs and incorporate the broth. Adjust the salt to taste. You may have to revert to cornstarch for additional thickening. If not, you can leave the veg in the broth and blend the veg to thicken. If you have any sausage on hand then add some of that too.
 
Kritchlow said:
Got any bourbon? Nothing better than a good bourbon gravy.
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asicer said:
Clip the wings and whatever boney pieces you can spare, hopefully the neck too but sounds like that's already gone. Boil then simmer the heck out of whatever you have for as long as you can. Towards the end toss in your celery, carrots and whatever else you can spare that might taste good in gravy. Make the roux, add all of the drippings and herbs and incorporate the broth. Adjust the salt to taste. You may have to revert to cornstarch for additional thickening. If not, you can leave the veg in the broth and blend the veg to thicken. If you have any sausage on hand then add some of that too.
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Yes!!! I took off the meat and put it away to reheat tomorrow. Simmering the carcass now with the onion and some celery. As I was doing that the neighbor lady stopped by and said she had some Kitchen Bouquet. Well I think that's almost the same thing as Gravy Master. Blending the veggies that's an idea. I've got plenty of flour so thickening shouldn't be a problem. Thanks and Happy Thanksgiving.

Love the bourbon idea.
 
Rushie said:
Yes!!! I took off the meat and put it away to reheat tomorrow. Simmering the carcass now with the onion and some celery. As I was doing that the neighbor lady stopped by and said she had some Kitchen Bouquet. Well I think that's almost the same thing as Gravy Master. Blending the veggies that's an idea. I've got plenty of flour so thickening shouldn't be a problem. Thanks and Happy Thanksgiving.

Love the bourbon idea.
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KB will darken the gravy. You are on the right path by making stock with the carcass and whatever vegetables you have, ideally, carrots, onions, and celery.
 
got a can of chicken soup? use the liquid in the gravy for more flavor and body.
 
Rushie said:
Yes!!! I took off the meat and put it away to reheat tomorrow. Simmering the carcass now with the onion and some celery. As I was doing that the neighbor lady stopped by and said she had some Kitchen Bouquet. Well I think that's almost the same thing as Gravy Master. Blending the veggies that's an idea. I've got plenty of flour so thickening shouldn't be a problem. Thanks and Happy Thanksgiving.

Love the bourbon idea.
Click to expand...
I've never used Gravy Master and I didn't Google very hard but it seems to be mainly salt, glutamates and coloring.

So when you add salt, don't be shy. As for glutamates, the usual suspects are fermented fish (Worcestershire sauce), tomato paste, olives, Parmesan cheese, soy sauce, Marmite/Vegemite, etc. Those you want to be sparing.
 
asicer said:
I've never used Gravy Master and I didn't Google very hard but it seems to be mainly salt, glutamates and coloring.

So when you add salt, don't be shy. As for glutamates, the usual suspects are fermented fish (Worcestershire sauce), tomato paste, olives, Parmesan cheese, soy sauce, Marmite/Vegemite, etc. Those you want to be sparing.
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My father in law taught me his gravy recipe when I was a young bride and I never questioned it or why Gravy Master was a required ingredient. Just always used it ever since. But then he also said it was necessary to sip a dry martini as you made the gravy or it would not turn out right. I substitute white wine.

Well I think it turned out well. We'll see what they say tomorrow.
 
OMG it was SO GOOD. We had the gravy that came with the meal and then mine, and everyone compared the two. Mine won hands down. Thanks for all your help!
 
denverpilot said:
You make gravy the day before?!

Something ain’t right about that. :)
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Yes, first time I ever did that too. Long story involving mom's malfunctioning oven, a funeral, and some other stuff that required I do all the work a day ahead. All we had to do today was heat everything up. Gravy as it happens is perfectly fine reheated. The turkey on the other hand suffered a bit, but was still excellent. All together the dinner was a huge hit.
 
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