Turkey

[George K]

I made this turkey tonight:

https://www.americastestkitchen.com/recipes/5279-turkey-breast-en-cocotte-with-pan-gravy?pac=56Xl9+i5025m3aUIUKu+bOzXo7LNFc9ui7UKO2r4mdo=&utm_source=Email&utm_medium=Newsletter&utm_term=NTK&utm_content=TG2020&utm_campaign=201030&j=62438&sfmc_sub=19426982&l=26_HTML&u=29138451&mid=7211371&jb=3179&sk=CB4407FAFEC7E991F12BE81929AE62D3&extcode=LN20K5QAA&sourcekey=BL20105AA&cds_response_key=&cds_tracking_code=&tag=atkntk1-20&atc=ntkA&Survey_id=&mi_ecmp=​&couponcode=

It was wonderful...but.

I was not a huge fan of the gravy. It was a bit too "Thyme-ey" and didn't have that rich dark-meat turkey gravy flavor I crave.

Neither Mrs. George nor I are a fan of the dark meat on a turkey, but we love the flavor the drippings give to the gravy when we make a whole bird.

I'm thinking I'll go to the store and buy a couple of drumsticks and wings, bake them as though they were a whole turkey and salvage the drippings for further use.

Even better, make my "Turkey giblet gravy with wine" gravy if I buy some giblets.

Whaddya think?

(This is a project for the future: we're going to get 3 more meals out of this recipe!