No longer a newbie, but still clueless.
- Mar 18, 2012
- Reaction score
- DC Suburbs
I'm not cooking this year, but will share what has become a family recipe of sorts. Some years it is at my house, some at my sisters', and some at my parents. While we all do the bird a little differently (but almost always on a grill or smoker), we all do this gravy. The other thing I always do is ice the breast down, as mentioned on this page - it works wonders. One other tweak I make is to brown the stock ingredients in the stock pot before adding the water, and adding sage and thyme to the stock. Just sharing.