I will NOT screw up the gravy this year; luscious turkey stock in progress

22 Nov

Regular readers will know that I disgraced myself last Thanksgiving by ruining the stock for the gravy; I put the liver in and rendered the stock (and the air in my kitchen) utterly disgusting. My mom triumphantly saved the day with a jar of gravy and I was mortified on many levels.

Leandro shows off as he pounds the turkey spice rub

That is not going to happen this year, thus this real time post to give you my stock recipe and let you know things are progressing fine!

Bird, duly brined, now adobado (marinated/spice rubbed) lechón-style and waiting for oven time!

Also, a couple of pictures of our relaxed, small, immediate-family-only, prep. Leandro’s right in there, as usual. Padushi is doing a pavochón-style turkey – a relatively recent Puerto Rican development in whill no doubt be posting that recipe later!

Turkey Stock (this recipe has been amended to specify low- or no-sodium chicken stock! Important!)

2 quarts water and low- or no-sodium chicken stock

4-5 turkey necks, plus giblets from one turkey, EXCLUDING liver

1 onion, peeled and stuck with two cloves

1 celery stalk, snapped in two

3 fresh thyme sprigs

3 fresh flat-leaf parsley sprigs

4 fresh oregano sprigs

¼ tsp dried marjoram

1 bay leaf

10 whole black peppercorns

Bring all ingredients to a boil in a large soup pot. Skim froth, then reduce heat and gently simmer partially covered until reduced to one quart. About 1.5 – 2 hours

Pour stock through a large strainer and discard solids.

(You may need time for this to cool to separate fats for gravy so do it early! Or the night before.)

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12 Responses to “I will NOT screw up the gravy this year; luscious turkey stock in progress”

  1. Mad Dog November 23, 2012 at 1:06 pm #

    I bet your gravy was fantastic. Odd about the liver last year, it should have been good in stock. I celebrated in Barcelona with albondigas and croquetas – I’m going to get really fat this week 😉

    • Natalia at Hot, Cheap & Easy November 23, 2012 at 2:20 pm #

      The gravy was delicious and creamy (no lumps!)…but….a bit too salty. Will post and discuss soon!
      We have a tapas evening coming up for my parents’ friends…croquetas are under serious consideration for the menu. Albóndigas are kind of a given….!

  2. cecilia November 22, 2012 at 11:10 am #

    Excellent, have a lovely dinner, let us know how it all turns out~! c

  3. Bluejellybeans November 22, 2012 at 10:53 am #

    ¡Qué bien Natalia! Espero que tengáis un estupendo día 🙂
    ¡Felíz Acción de Gracias!

  4. chefconnie November 22, 2012 at 9:58 am #

    Good luck. I am sure you will do fine. Mistakes are how we learn in the kitchen.

  5. Conor Bofin November 22, 2012 at 9:00 am #

    I hope it is awesome. You are doing everything right and you deserve it Natalia.
    Happy Thanksgiving to you and yours,
    Conor

    • Natalia at Hot, Cheap & Easy November 22, 2012 at 9:01 am #

      Will have a toast in your honor…later, I mean. It’s not quite time yet! Not even by you is it five….YET

Trackbacks/Pingbacks

  1. About that gravy. (Roast turkey and gravy, pavochón-style) « Hot, Cheap & Easy - November 26, 2012

    […] things. Usually to make the turkey stock I add my own home-made chicken stock which has little or no salt additional to whatever salt the […]

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