To prevent drying on most covered items cooked in a dish FIRST cover the dish with SARAN WRAP or similar. Then cover with foil. This holds the steam in. You can run the tops under the broiler if you want the top crisper but don’t want to risk the whole thing getting dried out.
For a super simple gravy—with a great taste and texture—no lumps!-
When turkey is cooked -and I scatter some of the pre-seasoned stuffing cubes on the pan to make more flavorful gravy—remove to a warm place. Tilt the pan CAREFULLY and skim off a lot of the fat—this is easy with a small ladle. Add a bunch of water—now this is a “judgement call” I add at LEAST a quart for a 20 or so pound turkey. Later on you can adjust this. Also you can add some WINE red or white. Start to heat and scrape up all the lovely “bits”. Add a bunch of PEPPER—more than you would think!-and if you like it a sprinkle of garlic powder.
Now you will need some GOOD TAMARI OR SOY SAUCE—not that Kikkoman -um- stuff. Add a good glug—I get mine at a Food Co-Op and it is dark and rich and NOT salty and raw like the supermarket bottles.
After adding the tamari/soy—taste for flavors. Bring to boil.
Meanwhile mix TWO HEAPING TABLESPOONS of CORN STARCH and 1/4 CUP COLD WATER.
Turn OFF the gravy (You can transfer the whole thing to a sauce pan BTW) and gradually whisk in the CORN STARCH MIX. When all is mixed in return to heat on MED or HI and bring just to boil, turn down and simmer.
This can also be made with any stock or broth or the broth you make from the turkey wing tips, parts etc.
One tip I have used to make gravy in quantity-
Use several turkey parts like wings, legs etc. Place some cut up carrots and celery and a cut up onion in the bottom of either a roaster or a crock pot. Season. Dab with butter. Cook until done. When cooked either cool and save until you want to make gravy (or as a base for soup!) or proceed.
Add these parts to a large stock pot for soup.
For GRAVY use the drippings as above.
When I make turkey the bird is OK but the BEST thing is TURKEY SOUP.
Dump all of your left over turkey parts and stuffing-YES!!!!—bones etc. into a stock pot. Add some carrots, an onion, celery or leaves. Cover with COLD WATER and bring to boil. Skim if wanted. Lower and simmer for—well, until you think it is done! Place a large colander INSIDE a large bowl and using a slotted ladle or a Chinese ladle strainer lift out all the bits. Pour the broth that is in bowl into the pot. Taste for seasoning. If you like the results ADD ANY LEFT OVER GRAVY TO THE BROTH. This adds something AMAZING—deeper flavor, some thickness, just—something. (Can be used for chicken too or even mixed parts) Add a few CHICKEN BOUILLION CUBES for Grand Ma’s Secret Flavor.
To serve you can add veggies, left over turkey or chicken cut up, noodles, dumplings—or if you are MY family do not DARE serve with out—Matzoh Balls.
A. Maz. Ing. What chicken soup wants to be when it grows up.
For more information please see the list of Best roast turkey recipe ever