Turkey Gravy

[George K]

For years decades, whenever I make turkey, I make "Giblet Gravy with Wine." It's a great, rich, flavorful gravy, and although time-consuming, it's pretty easy.

I've transitioned from the classic recipes for that to making most of it ahead of time, and then adding drippings for that wonderful flavor.

But...

Neither Mrs. George nor I are fans of the dark meat. We love turkey breast, and I want to make turkey breasts alone (I'll easily get 4 meals out of one small-ish breast), but, from what I understand the drippings from the breast are just not quite the same as those from a whole turkey.

Is there a way to get that really rich flavor somehow? Or should I just abandon all hope and make smaller turkeys? Perhaps just spatchcock a smaller (whole) bird and go from there...

I dunno.

[jon-nyc]

@george-k said in Turkey Gravy:

Neither Mrs. George nor I are fans of the dark meat.

Shame you don't have a cat....

[brenda]

Can you buy some turkey wings? Just use them to make the gravy, not to eat. They 'll give you the flavor you want.