The Thanksgiving threads are in force but there isn’t one dedicated to the art that is gravy making. For my money, it’s not a Turkey Day dinner without copious amounts of delicious gravy. On the bird, on the stuffing and most importantly a little greasy hot tub of gravy sloshing about in the middle of a pile of mashed taters.
Me and the g/f are taking over the P’s kitchen on Turkey Day and making a full dinner. We ordered a locally sourced free-range bird to be picked up on Wednesday and brined overnight. There will be regular and garlic mashed taters and we’re going to probably be lazy and just stick with Stove Top stuffing. The catch is the gravy, all these things need delicious gravy and I need help on how to make it as good as it possible can be.
- Will brining a bird have an impact on the ability to make a pan gravy?
- We like to roast on a bed of vegetables as opposed to a rack, will this ruin a pan gravy?
- What about giblet gravy? This makes me a little leery as organ meat is a non-starter in my house but I gather this would solve potential problems caused in the 2 points above.
- Roux or Sluury?
- Seasonings other than just the fond?
Long story short, help me make copious amounts of awesome gravy for the big day. Recipes please. Tips and advice. Dire warnings and caveats.