WHATS THE SECRET TO A RICH, DEEP-BROWN GRAVY?
The pan juices caramelize as they collect during roasting. That gives the gravy depth, richness and a nice brown color. If needed, you can use Kitchen Bouquet, a bottled seasoning, to deepen the hue. WHAT AMOUNT OF PAN DRIPPINGS SHOULD I HAVE? That’s hard to say. The amount that accumulates will depend on the turkey size and whether any other liquid was used during roasting. The turkey the Free Press tested last week was about 16 pounds. We supplemented the pan juices with about 1 1/2 cups of turkey stock during roasting. When combined with additional stock after skimming the fat from the drippings, we ended up with about 6 cups of gravy. Keep an eye on the pan juices when you periodically check the turkey during roasting. If they seem to be drying up, add stock, wine or water so the juices won’t burn. HOW DO I DEGREASE THE PAN JUICES? After you’ve removed the turkey from the pan, pour the drippings into a bowl or glass measuring cup. Let stand for at least 5 minutes to allow the fat (
