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People never make enough gravy!

post #1 of 22
Thread Starter 
Why do people never make enough gravy? We were at a friend's for Canadian thanksgiving and the gravy was slammin. But of course, it ran out during the meal itself, nevermind having some for the leftover turkey sandwiches.

There is always tons of turkey, but never enough gravy.

K
post #2 of 22
I love the gravy also. A lot of people make the gravy out of the juices in the pan, sometimes there just isnt enough juice
post #3 of 22
What is wrong with your friends? We generally have too much and have to freeze our leftover gravy.
post #4 of 22
Thread Starter 
Quote:
Originally Posted by Thomas View Post
What is wrong with your friends? We generally have too much and have to freeze our leftover gravy.


I dont know. I'm asking myself the same question.

Should I ditch them in favour of gravy smart friends?

K
post #5 of 22
definately its time for change
post #6 of 22
Quote:
Originally Posted by VKK3450 View Post
I dont know. I'm asking myself the same question.

Should I ditch them in favour of gravy smart friends?

K

It depends.

If they do the turkey right and keep good liquor on hand, it would probably work out better if you adjusted their gravy capacity. Evaluating new friends based on their gravy-IQ is kind of sketchy, largely because you never know what they'll get wrong. The turkey should be fine of course - I've not met the fool who could ruin a turkey but get the gravy right. But the liquor and side dishes are another matter entirely.

Tread carefully here, and if you have doubts, use a pro/con chart to assess the situation.
post #7 of 22
BTW - if you brine the turkey beforehand and add a bit of stock to the pan (for the aromatics) while roasting, you should have plenty of juice to work with.
post #8 of 22
I like turkey lurkey.
post #9 of 22
Quote:
Originally Posted by Thomas View Post
It depends.

If they do the turkey right and keep good liquor on hand, it would probably work out better if you adjusted their gravy capacity. Evaluating new friends based on their gravy-IQ is kind of sketchy, largely because you never know what they'll get wrong. The turkey should be fine of course - I've not met the fool who could ruin a turkey but get the gravy right. But the liquor and side dishes are another matter entirely.

Tread carefully here, and if you have doubts, use a pro/con chart to assess the situation.

This is wise. Do not be tempted by the quantity of sauce over the quality of the bird (I'm assuming OP wouldn't anyways).
post #10 of 22
Thread Starter 
No, the turkey was good, sides were good, booze was (always is) good. Some of us did contribute on the sides and booze though. I just dont understand how there is always too much turkey, potatoes, veggies, but never enough gravy!!

Thomas, I'm coming to your house for Thanksgiving.

Maybe I should do a spider chart, or some sort of weighted average evaluation or KPIs or something to asses my friendships

K
post #11 of 22
Gravy quality is inversely proportional to gravy quantity.
post #12 of 22
Quote:
Originally Posted by Huntsman View Post
Gravy quality is inversely proportional to gravy quantity.

Not necessarily the case every time. For an operation that does up two or more birds at Thanksgiving, quanitity and quality should go hand-in-hand.
post #13 of 22
Thread Starter 
Quote:
Originally Posted by Huntsman View Post
Gravy quality is inversely proportional to gravy quantity.

I understand that there is a fond limitation, but if you know that gravy is needed you should be finding a way to handle that shit. Fry off the neck bones and make some gravy supplement off that shit or something.

K
post #14 of 22
That's not what she said.
post #15 of 22
A few days before Thanksgiving I buy some turkey wings and necks and make a bunch of brown turkey stock. From that and the drippings you can make as much gravy as you like and have stock leftover to freeze for later.
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