Turkey prep and gravy tips, because the sound of typing makes me seem busy...

[The Polack MSgt]

5. Thanks for sharing Warpy. Seasoning turkeys is absolutely vital - as you say

I've never heard of Buerre manié but will keep an eye out from now on to get some to try.

I deglaze the roaster with either stock, white wine or water depending on a couple factors.

Those factors are -
am I drinking wine?
do I have stock close by?
and,
fuckit. I'm busy enough already

But I figure that while you're stirring as you mix the roux and drippings, you'll feel the bottom and add liquid as required.

After all this is the DU cooking forum.

When I last sent this recipe out to my coworkers, I typed up a full-on process analyst report. There were ~1200 more words and a decision tree that included "If this then that" scenarios.

Because I wanted to prevent my colleagues who can't "kitchen" very well from catching fire or making charcoal.