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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-19-2012, 04:13 PM   #16
tish
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Originally Posted by Wampus View Post
I always use them for GIBLET GRAVY

I just put the neck and giblets in a saucepan whole with some chopped celery and onion, S&P. I slowly simmer all that for a couple of hours at least. I just put it on when I'm done prepping the bird.

After they've cooked long enough where the neck meat falls or is easily pulled off the bone, I'll remove all the neck mean and finely mince up all the neck and giblet meat. I use the heart and liver, but not the gizzard (that's just how Mom taught me ?).

Make a roux with the liquid, onion salt & celery that's left in the pan by adding butter and flour and browning slowly for a bit. Put in drippings from the turkey or chicken stock and the giblets and bring to a boil until the roux thickens the gravy. I like to add the stock or dirppings slowly until it's thin enough to not be too thin. Simmer until dinner time.
Same as above, but I add carrots and a bay leaf to the neck, giblets, celery, and onion. After completing the gravy, I pour it in a blender with the veggies, and meaty bits, and pulse a few time until it's smooth. Delicious stuff!
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Unread 11-19-2012, 04:42 PM   #17
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Turkey stock/bouillon/soup/stew/gravy.
Same here.
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Unread 11-19-2012, 04:58 PM   #18
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I toss the necks on the smoker with the whole bird. Later it goes in the soup pot with all of the bones and some of the leftover meat. Smoked turkey soup is amazing.
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Unread 11-19-2012, 06:59 PM   #19
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Hell I know Cade. He has a sister named Melony. We weren't tight growing up but knew each other. I didn't know he was still around here. Haven't seen him years.

PM me sometime when you coming down. I'd like to see Chris sometime.
He's living and teaching school in Abeville. PM me your name, and I'll tell him you asked about him.
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Unread 11-19-2012, 09:21 PM   #20
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Wampus, do you simmer that in water or stock? I'm fixing 5 turkeys this year and have plenty of gibblets and becks to work with and want to try a bit different gravy. Will also be making red eye gravy also.
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Unread 11-19-2012, 11:08 PM   #21
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Thanks guys!!
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Unread 11-20-2012, 03:53 AM   #22
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Unread 11-20-2012, 07:31 AM   #23
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Quote:
Originally Posted by deadeye531 View Post
Wampus, do you simmer that in water or stock? I'm fixing 5 turkeys this year and have plenty of gibblets and becks to work with and want to try a bit different gravy. Will also be making red eye gravy also.
I just use water. Put veg and meat in a pot, cover with water and let it simmer.




This year I think I'll do like tish said and add some carrot and a bay leave too. Mom usually does the gravy. I just started playing with it last year.

Mom usually made it chunky and just finely chopped the giblets with a knife. A couple of weeks ago I used a immersion blender in the pot to chop it all up to smooth it. The kids complain about the chunkiness.
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