tag:blogger.com,1999:blog-1158950124112822715.post8656508862759897773..comments2023-04-10T09:44:15.538-06:00Comments on Amuse Bouche: BBT: gravy...condiment?Whitneyhttp://www.blogger.com/profile/09114707200862805790noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-1158950124112822715.post-82420457483702848622010-12-10T06:01:36.331-06:002010-12-10T06:01:36.331-06:00If you let the bird sit a bit, then tip it on its ...If you let the bird sit a bit, then tip it on its butt, more flavorful juices will emerge (as long as you didn't stuff it). Also, I always make a broth with the giblets, neck and wing tips (I mean really, all they do is get burnt if you leave them on. More turkey goodness means better condiments!<br />BTW, loving your blog. Happy Holidays!More Cowbellhttps://www.blogger.com/profile/06926142793239243190noreply@blogger.com