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Open Roads Forum  >  Camp Cooks and Connoisseurs

 > Best turkey gravy?

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Super_Dave

Sacramento, CA

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Posted: 11/09/11 08:57am Link  |  Print  |  Notify Moderator

Terry, how did you can it? Bath or pressure cooker?


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PenMan

New Mexico

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Posted: 11/09/11 09:36am Link  |  Print  |  Notify Moderator

Super_Dave wrote:

PenMan wrote:

We buy jars of Heinz turkey gravy. My DW does not make very good gravy but I think I'll keep her just the same.

How could she make worse gravy than Heinz gravy?


Trust me. Honestly, we have tried other Heinz gravies (like beef) and they were horrible but the turkey and chicken gravy are pretty good. My wife has basically said if I want gravy, buy some. I just can't eat turkey and dressing without gravy.


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Roy&Lynne

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Posted: 11/09/11 10:49am Link  |  Print  |  Notify Moderator

I never understood buying gravy mix when making it was so cheap and easy. I just dump everything out of the turkey pan leaving all that crusty stuff. I add flour and cook it about a minute lifting crusty up as I go. Then I add the turkey juice or the water from the giblets or both, plus a little salt and pepper.


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swtgran

Brimfield, Ohio

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Posted: 11/09/11 10:37am Link  |  Print  |  Notify Moderator

Super Dave, it is a low acid food so I pressure canned it using a regular pressure canner. Some of the pressure cookers do not have a pressure high enough for safe canning so I stick with the tried and true.


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Super_Dave

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Posted: 11/09/11 11:09am Link  |  Print  |  Notify Moderator

swtgran wrote:

Super Dave, it is a low acid food so I pressure canned it using a regular pressure canner. Some of the pressure cookers do not have a pressure high enough for safe canning so I stick with the tried and true.

How about time and psi?

barbandwayne

Eastern Arkansas

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Posted: 11/09/11 01:40pm Link  |  Print  |  Notify Moderator

Just about anything beats the Campbells Cream of Chicken soup that my neice tryed to pass off as gravy one year! I make the gravy now! Crisco, flour, salt, black pepper and pan drippings and chopped giblets. I don't measure, just kinda eyeball it.

96Bounder30E

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Posted: 11/09/11 02:18pm Link  |  Print  |  Notify Moderator

I know the purists here wont like this but the Turkey Gravy that Costco sells this time of year in the fresh deli section is real good.......we camp and either cook our turkey ahead of time and break it down or deep fry a turkey so we don't have drippings.......The Costco gravy comes in (2) 16oz or so sized cups and is fresh sealed......


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Leo Benson

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Posted: 11/09/11 02:04pm Link  |  Print  |  Notify Moderator

I think if you either roast the turkey with aromatics in the cavity, or throw them in the bottom of the pan with some stock and a bit of wine, you get a much nicer gravy.

The Dunks

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Posted: 11/09/11 03:01pm Link  |  Print  |  Notify Moderator

96Bounder30E wrote:

I know the purists here wont like this but the Turkey Gravy that Costco sells this time of year in the fresh deli section is real good.......we camp and either cook our turkey ahead of time and break it down or deep fry a turkey so we don't have drippings.......The Costco gravy comes in (2) 16oz or so sized cups and is fresh sealed......


I didn't know about Costco's gravy...I will check for it. Thank you!


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swtgran

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Posted: 11/09/11 04:45pm Link  |  Print  |  Notify Moderator

Super_Dave, if using a pressure canner, vent it 10 min., use 10 pound pressure if 1000 ft. or 15 if 1001 or higher. I live just over 1000 ft. above sea level so I use 15 lb. pressure. I have a weighted guage on my canner. If doing pints I process for 20 minutes, quarts 25 minutes. Let pressure drop completely. Cool for 24 hr. Test lids. I do all my broth this way.

I add aromatics, to the pot when I simmer my browned wings, then strain the liquid, put in the fridge over night. Peel off the fat. Bring broth back to a boil before pouring into hot jars, leave 1 inch headspace, clean rims, place water warmed lids on jars, twist on rings snugly, place in canner, making sure jars are not touching, process according to canners instructions.

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