Cathy2 wrote: Sara Moulton commented how the turkey is sometimes a little too cool after being carved and assembled on a platter. She suggested freshening and gently heating the meat by pouring some hot turkey stock.

We did this last year and it really helped. Having a pre-heated serving tray also helps.

Cathy2 wrote:
I put aside stock from last year's turkey for this year's gravy.

Wait a sec. You use turkey stock that's been in the freezer a year?

6 months in the freezer is about the most i see recommended,.

While I've not done any sort of scientific study with frozen stocks & time spent frozen, I've never had any issues with well sealed (in my case, Foodsaver) bags of stock being used well over a year after freezing.

Hi,

It is frozen. Any nutritional degradation is nominal. I am not worried.

What I do appreciate is one less thing to worry about this week.

Regards,

Freezing stock has two issues: 1. How cold is your freezer? (I used to run my chest freezer at -5°F--stuff kept forever); 2. How tight--both physically and chemically--your wrapping. Used to be that the old Saran wrap didn't breathe, and was a perfect wrap for stuff. No O2 got at the food, no freezer burn. I think the new formulation doesn't succeed at this. Meanwhile, if you use good thick bagging and vacuum-pack, stuff will keep very well, esp. in a very cold freezer.

Geo

I saw above that I posted about Schmeisser's selling gravy. I wrote them to see if that's still the case. Does anybody know of other places that sell fresh gravy? Chicken/turkey and beef would be best.

Just about any legit butcher should have some in stock (pun intended). Check Paulina, Zier's, Gepperth's, Joseph's, etc.

How to Fix Gravy, Whatever the Problem
Cause sometimes it is good to learn a new strategy to fix gravy.