Best way to make gravy from turkey droppings?

I know you add flour and whisk, but how long do you wait for them to collect in the pan, etc... I need to make gravy like Mother used to makeBest way to make gravy from turkey droppings?
ricky, you starred in one of my favorite movies, love that avatar! :)


but you sure as hell better mean drippings instead of droppings!


in that case, wait until the turkey finishes cooking. melt some butter in the pan, add equal amount of flour and let cook out for a minute. whisk in turkey ';drippings'; and let simmer. keep whisking to ensure no lumps.


p.s. mother can't make good gravy anymore--she is still recuperating from having half her face blown off from that fabulous french liqueur.....Best way to make gravy from turkey droppings?
Ingredients1 Turkey


kosher salt


pepper


vegetable oil


1 cup Onion


1 cup celery


1 cup carrot


6 cup chicken stock


6 cup milk


1 cup bread flour


1 cup cream


DirectionsRemove giblets from cavity of Turkey and reserve liver for another use.


Drain off and reserve the fat from the roasting pan.


Set the roasting pan over a medium flame.


Heat to reduce moisture and cook the fond until light to medium brown.


Deglaze the pan with 4 cups of the chicken stock, remove from heat.


Combine the deglazed drippings with the giblet broth in a saucepan, over a medium flame.


Bring to a boil and degrease well.


Add remaining stock and milk-mix well.


Heat 1-陆 cups reserved fat in a skillet, over a medium flame whisk in the flour to make a blonde roux.


Beat the roux into the gravy mixture.


Heat and stir until thickened.


Strain gravy through a chinois.


Season to taste with salt and pepper.


Finish gravy with heated cream-mix well.


Carve the Turkey into thin slices.


Serve hot, with 2 ounces gravy
It's turkey ';Drippings'; not droppings. Turkey droppings you'll probably not want to make gravy out of. (Smile). But after you've cooked you're turkey, all that stuff that is on the bottom of the pan is what you'll use. So wait until the turkey is done. Here's a great recipe if you want to use it.





Ingredients


1 small (golf-ball sized) onion, peeled and coarsely chopped


1 lemon, scrubbed clean


12 fresh sage leaves


Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)


3 tablespoons extra-virgin olive oil, plus more for oiling pan


1 teaspoon salt, plus more as needed


6 fresh bay leaves


4 tablespoons butter


2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)


Freshly ground black pepper


3 tablespoons all-purpose flour


1/4 cup apple or regular brandy (recommended: Calvados)


2 to 3 cups apple cider


Salt and pepper


Directions


Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.





Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.





Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.





Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.





Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.





Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.





Slice the turkey breast on the diagonal, and serve with warm gravy
TURKEY - DRESSING - GIBLET GRAVY





TURKEY:





Use about a 20 pound turkey to feed 4-6 people, depending on the amount of sides.


Wash, dry and rub butter or oil on the turkey. Cook at 325掳F degrees for about 4 hours or until breast meat registers 155掳F. Remove from oven; cover with foil and allow temperature to rise to 160掳F.








BROTH:





Cook neck, giblets and fat for dressing and gravy using about 4 cups water. Cover pan when reaches boiling and cook on low heat about an hour or until meat is tender. Add salt and pepper to taste.





DRESSING:





18 cornbread muffins


8 slices bread, cubed %26amp; toasted


1 tbsp. salt


1 tsp. black pepper


1 tbsp. sage


1 lg. onion, chopped


1/2 c. chopped celery


6 tbsp. butter





Saute onion and celery over low heat until done. Crumble breads, add salt, pepper and sage. Mix onion and celery with bread crumbs. Add 3 cups broth and mix well. If not moist enough add some water or canned chicken broth. Place in buttered casserole and bake at 400 degrees until brown.





GIBLET GRAVY:





Cut giblets and neck meat in small pieces and put back in the broth. Add juice from the turkey pan to the broth for gravy. Blend 2 to 3 tablespoons of flour with a little cold water in a bowl to make a thin, smooth paste. Add the blended flour mixture with the broth which has been heating. Stir constantly to prevent lumping. Thicken to desired thickness and if you need more gravy add canned chicken broth to the gravy.
';You're not Tragic Typos. I've seen Tragic Typos, I've answered Tragic Typos. Tragic Typos was a contact of mine. And you, sir, are no Tragic Typos.';





But this wasn't bad. Not bad at all.





Kisses.





EDIT: ';He said 'loaf.' Heh heh heh heh'; - that immortal symbol of American culture, Beavis and Butthead.





Seriously, dude - have a star


..
Gravy from turkey droppings would likely taste like crap.





You'll get a better flavor if you use the drippings (juices) collected in the pan while the bird roasts.
You can't make turkey soup with turkey poop.


(or gravy either, but it doesn't have the same ring)
You want it smooth, not runny, without any lumps in it. Always taste to judge seasoning....sometimes it's too salty.
{{giggle}}





I can't wait to use this at the clinic! A star for you and the heavy loaf.