Gross to use canned stuff when you have the real thing right there.

Anonymous wrote:If you have to ask DCUM for suggestions, how is it a "signature" cocktail?

nothing better to do today....?

Anonymous wrote:Homemade gravy is so much better and takes like 3 minutes. What a waste!

I agree. That's where all the flavor is.

Anonymous wrote:Ina Garten has a great make-ahead gravy recipe for Turkey. Google it!

I use a version of this (I don't like the onions). Basically I make a thick gravy in advance and then thin it out with the drippings.

Better than Bouillon Turkey is perfect for this.

Equal parts Butter + flour, then add bouillon and water. Add salt & pepper to taste.

https://www.betterthanbouillon.com/products/turkey-base/

The first thing I do when preparing turkey is to cook the giblets and turkey neck. That yields flavored broth and meat that I’ll add to the gravy and the stuffing.


This won’t be of interest to the OP but before I cook the turkey, I sprinkle flour on the bottom of the roasting pan. Once the cooked turkey has been removed from the pan, I put the pan on top of the stove to make the gravy. I might need to remove some of the grease, and add a slurry of water mixed with flour, but I start with browning the flour and turkey drippings that are already in the roasting pan.

But : Whole Foods sells gravy, and I’ve been told that it’s fine.

Anonymous wrote:If you have to ask DCUM for suggestions, how is it a "signature" cocktail?

Please don't make your cocktail with turkey drippings.