Why the fuck would you need canned gravy? Look, take your turkey pan when it comes out of the oven, and while your bird is resting? Pour the turkey drippings, of which there should be PLENTY if you did it right(You rubbed your bird down with a fuck tonne of softened whipped butter with a decent amount of seasonings, right?), which will have slow-baked out all the water, which will mean that the fats will be nice and thick, and the flavors will be nice and strong. All of those pan drippings? Pour them into a medium sauce pan. Bring the heat up a bit, then start slowly adding flour, about an equal amount to your pan drippings, one bit at a time, mix till the flour smell is gone, add more, til it thickens up nicely. BOOM. You've just made a quick roux gravy. It will be thick, but not too thick, it will be strong, with plenty of salt, seasonings, and rendered turkeyfat flavor, and it will be DAMN good on everything.
Skip the canned shit. Follow what I did up there, and you will have liquid crack on your turkey dinner table. And you will end up putting it on everything.
DeviantInDisguise t1_ixye6g8 wrote
Reply to Gotta love the practicality. (Hilarious, genius solution by busy grocery worker on Thanksgiving a.m.) by SoColdSoFair
Why the fuck would you need canned gravy? Look, take your turkey pan when it comes out of the oven, and while your bird is resting? Pour the turkey drippings, of which there should be PLENTY if you did it right(You rubbed your bird down with a fuck tonne of softened whipped butter with a decent amount of seasonings, right?), which will have slow-baked out all the water, which will mean that the fats will be nice and thick, and the flavors will be nice and strong. All of those pan drippings? Pour them into a medium sauce pan. Bring the heat up a bit, then start slowly adding flour, about an equal amount to your pan drippings, one bit at a time, mix till the flour smell is gone, add more, til it thickens up nicely. BOOM. You've just made a quick roux gravy. It will be thick, but not too thick, it will be strong, with plenty of salt, seasonings, and rendered turkeyfat flavor, and it will be DAMN good on everything.
Skip the canned shit. Follow what I did up there, and you will have liquid crack on your turkey dinner table. And you will end up putting it on everything.