I bought a wing, a thigh, a neck and a drumstick yesterday, and proceeded to try to make gravy. I read that it was best to put the pieces right on top of vegetables, which I did. I ended up with maybe a pint of gravy after mixing the drippings with turkey broth. What is the best way to cook pieces to get pan drippings? I already have my broth in advance.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)