Knocked it Out of the Park with the Turkey Gravy – No Humble Pie Here.

The Magnificent Gravy that Brought it All Together for the Grand Finale

The Magnificent Gravy that Brought it All Together for the Grand Finale

It all started out like your normal thanksgiving by installing a toilet in the master bathroom (see previous posts about hosting thanksgiving in the house currently undergoing a major remodel).   Having taken possession of my Turduckin created and shipped by my favorite specialty foods grocer Bob Kane in Simsbury, CT on Wednesday, game was on for the Thanksgiving gravy.   A turduckn is a chicken stuffed in a duck stuffed in a turkey – between each layer, Bob packs a surprise of cornbread, cranberry stuffing.  For an easier and tastier gravy, I used an oven roasting bag coated with a mix of a half cup of fresh milled hardy white wheat berries, a half tsp of finally diced fresh rosemary and a half tsp of fresh ground pepper.   I placed the turduckin in the bag,  dotted it with 1/4 cup of diced salted butter, sealed up the bag and cooked it in a 325 oven until the meat thermometer registered 165 F.     While the turduckin was roasting, I simmered turkey giblets (neck and accessories but not the liver) with all the leaves from one celery stalk, a tbs of whole peppercorns, and 1 tsp of salt in a 2 quart sauce pan.   (I got the turkey giblets from the back up turkey I was cooking in the event I bombed the turduckin as I have in years past – I am a good project manager after all and had a risk management plan – this also served to help with the gravy making).

When the Turduckin reached the magic number of 165 F internally (which was an hour after the turkey was done),  I let it sit for about fifteen minutes, then had the toilet installer, Kent,  help by lifting up the turduckin bag and all.   I cut a hole in the bottom of the bag and drained the liquid out of the bag into my simmering turkey giblet stock.   (Special note – Kent washed up after he installed the toilet).

Now came the real love.   I made a rue of the fresh milled hard white wheat berry flour and 1/4 cup of butter (I did not whip the butter from cream milked from my own cow – I had a lot on my plate being thanksgiving and all).  I gradually added in liquid from the pan dripping giblet stock mixture – one half cup at a time – whisking it into a smooth gravy.   I have no idea how long it took to make the gravy – all the guests were on the third bottle of wine and no one seemed to notice.

The grand finale of the dinner culminated two weeks of frantic remodeling work – everything went off exquisitely.   Family friend Elizabeth made the journey over the mountains from the bay area to make her legendery corn bread stuffing.    My daughter flew in from college to strut her stuff with mashed potatoes, whipping them into velvety submission.   Other great friends ditched their traditions to come share in the maiden meal in the part of my house that was finally done – the kitchen.

We wrapped up the food fest with my well rehearsed pumpkin pie.   Since we had sampled one of them the night before, I was out purchasing more pumpkin pie fixens to create two more early Thanksgiving day.   It was a bit tough locating more sugar pumpkins at that late an hour, so I substituted some bizarre orange squash – no one noticed.

While everything was fantastic – I am awarding the gravy first place.   Since I was the only judge,  and didn’t solicit others votes, you’ll have to take my word for it.

3 Responses to “Knocked it Out of the Park with the Turkey Gravy – No Humble Pie Here.”

  1. Giblet Gravy Giblet Gravy « Hollywood Celebs Says:

    […] Everyday Project Management » Blog Archive » Knocked it Out of the … […]

  2. jean Says:

    WOW…sounds fantastic – and, while your turducken, unlike your award winning broccoli, may not have won any award – here is one that did: Like turducken, which is a bird stuffed with other birds, the WHOLE STUFFED CAMEL is becoming known as a culinary delicacy. The Guiness Book of World Records called it “The largest item on any menu in the world: roasted camel, prepared occasionally for Bedouin wedding feasts. Cooked eggs are stuffed into fish, the fish stuffed into cooked chickens, the chickens stuffed into a roasted sheep’s carcass and the sheep stuffed into a whole camel.” Although a google search found the recipe and several articles debating the actual ingrediants and how much water it would take to boil a camel, I have noticed that none of the articles mention whether or not anyone has actually eaten it.

  3. Everyday Project Management » Blog Archive » Turducken 2010 Says:

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