Thanks for this, Glen. What I've found very useful is having a chinois strainer, very fine and kind of ooh la lah to own, and a gravy/fat separator, (Oxo, for instance). When you pour the liquid in, wait a few minutes, the fat floats to the top. Pull on the handle and the fat-separated liquid comes out of the bottom of the vessel. Much easier than spooning out the fat.
I would think the olfactory is bringing memories as this foodstuff, turkey had brought us all together year after year and solidified some of the most loving gatherings in life. The wonderful turkey banquet is a favorite.
Just wanted to write the same, and I wouldn't put them into a stock or glaze. They are way to good eaten pan seared. The liver might take some getting used to for some, but the heart and the gizzard are just great muscles to eat.
LOL I was thinking the same thing. I usually boil down the heart and gizzard along with the neck to make a stock for gravy, then I eat the heart and gizzard. The liver, nope. That is catfish bait.
I roast and eat the giblets. Love them all. I even ask the turkey farm if they sell giblets separately, and when they have extra, I buys ‘em and eats ‘em, and I don’t share.
Great classic technique Glen. But have you ever tried using a pressure cooker? See Heston Blumenthal. Changed my life. Rich deep stock in a fraction of the time.
Glen from my experience when a Canadian says "I'm gonna roast these bones!" it's usually in reference to something we just recently legalized and only rarely involves celery.
I did this for Thanksgiving this year. Roasting the bones is a game-changer! So unbelievably elevated. That said, how to get the bones before the dinner? I cut my turkey apart and cook the pieces the day before and roast the back, ribs, wings.
Thank you for the remouillage confirmation. I've done that in the distant past but forgotten about that technique with the focus of maximum flavour up front here and now. Going to add that method back in the repertoire.
now this meal shouldn't be "tasted" standing, I would love to see you two eating this sitting at a nice diner table, your best china candles the works.
Quick way to remove floating fat! Nip an ice cube in your tongs and slowly move that about the surface fat will go hard and stick to cube👍from BIGMICK IN THE UK🇬🇧🤔😷
I did not know about reusing the bones and all for making a soup base. Thank you very much for that information. I absolutely love learning new things.
Oooooooh, this is the very best part of roasting a turkey! I’ll just have the demi-glace with French bread, please. Everyone else can have the turkey, the sides, and the pies.
I saw the other half of your stuffed turkey dinner and that looks amazing!!! I was waiting to see you use the butter and flour combination to thicken your demi glace but I don't think you taped that part?? Geez I might give this turkey a go for us this thanksgiving. Thanks guys!!
I’ve been watching Alex the French Guy Cooking’s series on sauces and I now understand better what Glen is talking about. I have never heard of the solid butter and flour mixture for thickening though, that is something I’ll have to try out.
@@busterfixxitt make sure to be careful with that.... It takes very little too go overboard snd ruin your sauce with that, so have a good scale and be exact
2 things- 1- I've never heard of a bur-ma-na? And it sounds like a game changer. 2- I watch nearly every one of your videos regardless of if it's something I think I'd like because you always have gems of cooking knowledge in there. Have you ever considered making a cooking course or cookbook? Obviously this whole channel is essentially a cooking course; and the best I've encountered. But I meant something a bit more structured.
Hi Glenn. Love you and your tutorials,but do you have a recipe on that rolled stuff turkey to go with this delicious gravy? This is what I want to make for Thanksgiving. 🤗😘🙏💞
I will often take a large ladle and fill it with ice, then move the outside of it around the top of the pot, the fat sticks to the outside. Doesn’t get all of it, but less brain numbing than scooping with a spoon.
If you need to remove fat from something like that, use a piece of ice. It will solidify the fat on the ice cube and easy to remove. Its a good way to pull fat when you can't get it with a spoon.
Whenever I cook a turkey or chicken I always save the carcass and make stock. However, I've also gone out and bought turkey necks and wings and made stock from that. I usually don't get the colour that Glenn got. I'll have to try the higher temperature.
That's not demi glace (thickened by reduction), though, that was a veloute (thickened with roux). What glen made is also technically not a demi glace either because of the beurre manie and more akin to a veloute. Not that i'd complain if I was served it though, it looked delicious.
If you want to remove the fat, an easy way is a bag filled with ice water. Dip it into the sauce, let the fat solidify on it, then pull the bag out and discard the fat. Repeat until most of the fat is gone.
Hello Glen! I was just wondering what kind of Saucier you are using? And you cookware in general is very nice, do you have a list somewhere of your "go to" pots and pans?
i know your kitchen is crowded, but you kind of need a fat separator. that said: so you're removing the fat from the turkey and adding butter? do i have that right?
Question in regards to stocks as I see this all over the place - ”save the skins, use the skins!”. Aren't onion skins and vegetable peelings dirty? They are the front between the actual product and the dirt in the ground and most prone to sucking up pesticides. If you can get them squeaky clean and organic, I can kind of get behind that but even then I see people online using whole heads of garlic including the stringy root part, how is that ok? Thanks in advance!
Or you could cut up the bones and veg, add a bottle of white wine, put the turkey on top and roast the whole deal. Then run the contents of the pan through a sieve with a big spoon and reduce while the turkey is resting. Just saved an hour & the turkey is still warm and moist.
