Making Turkey Broth. Is bone broth good for you? The turkey skin adds a ton of body and depth to the broth, and you can just skim off the fat later.

The turkey skin adds a ton of body and depth to the broth, and you can just skim off the fat later. Turkey bone broth is simmering the bones of a turkey after eating the meat. It is packed with flavor, collagen, and nutrition.

Making Dolmas. Turkish tea is traditionally prepared in a çaydanlık, which is a two stacked kettle specifically designed for making tea. Serve chilled, as is traditional, or warm, as desired.

Dolma is a family of stuffed dishes from ottoman cuisine that can be served warm or cold. Serve with good crusty bread and a greek salad, if desired. Grape leaves are filled with a mixture of rice, onions, currants, pine nuts, mint and spices, and then gently steamed.

Making Beef Tips Tender. Mix in the rice and mushrooms. Stir in the flavor packets from the rice mix and dissolve;

We usually prefer potatoes under our beef tips to make this a complete meal. Pour water into the pot and scrape to dissolve browned food bits from the bottom of the pot. Cover and simmer for about an hour, until meat and veggies are tender.

Making Gravy From Drippings. Now that i’ve clarified in depth and detail drippings, fat, and how to separate the two, making gravy really is an easy process and the gravy is ready in 5 minutes! Add a flavorful broth and some aromatics, and you've got yourself a thanksgiving gravy that rivals gravy made from drippings.

Once the gravy is hot, turn the slow cooker to warm until ready to serve. There are many ways to make gravy for a turkey or chicken dinner, including some shortcut gravies using butter instead of pan drippings along with chicken or turkey stock. It’s a must for thanksgiving!