Whisk
in the turkey drippings and cook until thickened, 5 minutes more.
Not exact matches
I eliminated the potato and added extra turnip, and finished it off by adding — pan
drippings and all — hot Italian
turkey sausages sauteed
in olive oil.
*** Editor's note ~ Skipping the pan here and putting the breasts straight on the grill will be healthier than this version as the fat will
drip down into the fire rather than stay
in the pan, but you risk drying the creole smoked
turkey breast out ***
Place
in preheated oven and bake 45 minutes covered and 15 minutes uncovered, basting with
turkey drippings several times during the baking process.
Add the remaining
turkey drippings to the gravy, leaving any extra fat behind
in the degreasing cup.
For additional flavour to pan
drippings roast
turkey neck
in roasting pan with
turkey.
Roast the
turkey until a thermometer inserted
in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan
drippings, about 1 hour total.
To utilize
turkey fat and pan juices
in this recipe, pour the pan
drippings through a fine - mesh sieve into a measuring cup, then skim off the fat and transfer to a small bowl.
A traditional gravy
in its simplest sense is the pan
drippings and juices from the
turkey thickened with a roux (equal parts flour and fat).
Stuff body cavity loosely with remaining stuffing (you can bake any leftover stuffing
in covered casserole 1 hour, basting occasionally with
turkey drippings, if desired).
What really pushes this recipe over the top, however, are the rich, dark brown
drippings that come from a mixture of the
turkey juices and the shallots roasting
in the bottom of the pan.
The Tuscany
turkey melt,
dripping in decidedly non-Tuscan chipotle sauce, provides as much sizzle as the stage.
The
turkey gizzards and heart seem like a reasonable treat so you cook them up
in some of the
drippings from the bird and add the yummy mix to his kibble, forgetting that you already let him lick out the bacon pan from breakfast.
Number 7 represents a shift
in Pollock's style: rather than
dripping, the artist used
turkey basters to apply black paint
in both abstract and figural forms.