Page 260 - Turkey Book from Meathead
P. 260
Gravy
4 tablespoons butter
3 tablespoons all-purpose flour
2 cups turkey stock or chicken stock
Crust
1 single-crust pie dough
About the rub. Make your own by following the links or permit us to recommend you purchase Meathead’s Poultry Rub. If you purchase our bottled rubs, they have salt in them so you do not need to add salt.
About the crust. You can make your own crust with Meathead’s wife's recipe, or buy a frozen pie crust from the store, but don't get one that is sweet or that has been formed to a pie pan and pre-baked. If you decide to make a double crust (bottom and top), be aware that you will need more crust, less filling, and a bit more gravy because the dough will absorb some. Another option is to put pu pastry on the top. You can buy this pre-made.
About the turkey and the stock. Whenever we serve a turkey, we save the carcass. There's always a lot of meat left on it and between the ribs. We simmer it for hours in a big pot with the leftover gravy, and then freeze whatever meat we can pull o the carcass. Read the sidebar on our Ultimate Turkey recipe above for how to make the stock.
About the veggies. We usually use frozen mixed veggies, peas, corn, carrots, and beans. The packages usually have lima beans in
