Yorkshire pudding with turkey drippings?

I think the fat will burn when you try and get it hot enough. Besides
which unless there is a big bird, you might not have enough.

Steve

Mitch@... said:

I'm roasting a turkey breast this weekend. Can I make a Yorkshire
pudding with the drippings? Or is it not fatty enough?

Steve Y said:

I think the fat will burn when you try and get it hot enough. Besides
which unless there is a big bird, you might not have enough.

Lard is best🙂

On Wed, 05 Sep 2007 19:26:49 +0200, Steve Y <[email hidden]>

Quoted message said:

I think the fat will burn when you try and get it hot enough. Besides
which unless there is a big bird, you might not have enough.

Thanks, Steve. I'll just make gravy and use oil to make the YP.

Mitch@... said:

I'm roasting a turkey breast this weekend. Can I make a Yorkshire
pudding with the drippings? Or is it not fatty enough?

I find Crisco shortening (the solid white stuff) works great for
Yorkshire Pudding. Do you make one big one or individuals??

Quoted message said:

Mitch@... said:

I'm roasting a turkey breast this weekend. Can I make a Yorkshire
pudding with the drippings? Or is it not fatty enough?

OK, you've got my attention. I can't imagine a Yorkshire pudding without
drippings from the roast beef, but I've never had it any other way. And when
I stop to think of it, it's a basic popover batter and I use butter or oil
for that. So why not turkey drippings? And maybe even a few pan scrapings?

Let us know what you do and how it comes out!

Felice

Mitch@... said:

I'm roasting a turkey breast this weekend. Can I make a Yorkshire
pudding with the drippings? Or is it not fatty enough?

You probably could...but dry turkey breast with Yorkshire Pudding
sounds equivalent to Pate Fore Gras with couscous tortillas, and/or
scrambled eggs and onions with Vanilla pudding.

Something just doesn't sound right.........

Go ahead and try it....report back results.

<Mitch@...> wrote in message
news:[email hidden]...

Quoted message said:

I'm roasting a turkey breast this weekend. Can I make a Yorkshire
pudding with the drippings? Or is it not fatty enough?

I don't think you're going to get enough flavor from the miniscule drippings
of a breast to flavor the Yorkshire Pudding. Make a plain old stuffing. Ask
the butcher for a bit of turkey liver, and/or use rehydrated porcini
mushrooms. I always have turkey stock on hand, from the last turkey for
gravy and stuffing. You could use your drippings with some chicken stock for
a stuffing.
Cheers,

Kent

Quoted message said:

Mitch@... said:

I'm roasting a turkey breast this weekend. Can I make a Yorkshire
pudding with the drippings? Or is it not fatty enough?

I find Crisco shortening (the solid white stuff) works great for
Yorkshire Pudding. Do you make one big one or individuals??

That is because you are a dirty pig. No decent person would even
permit that in their house in this day and age.

--Bryan

Mitch@... said:

On Wed, 05 Sep 2007 19:26:49 +0200, Steve Y <[email hidden]>

Quoted message said:

I think the fat will burn when you try and get it hot enough. Besides
which unless there is a big bird, you might not have enough.

Thanks, Steve. I'll just make gravy and use oil to make the YP.

Turkey drippings and a flour slurry produce one of the finest
substances on the planet, turkey gravy. I love it more than almost
anything.

Oh, and the Crisco pig below is just a fictitious character.

--Bryan

Bobo Bonobo® said:

That is because you are a dirty pig. No decent person would even
permit that in their house in this day and age.

Okay, after all these little spleen ventings we get that you've
recently learned that trans fats are bad for you. Good for you, but
your gratuitous insults are neither enlightening nor entertaining.
Find some other way to express your great superiority. -aem

Mitch@... said:

On Wed, 05 Sep 2007 19:26:49 +0200, Steve Y <[email hidden]>

Quoted message said:

I think the fat will burn when you try and get it hot enough. Besides
which unless there is a big bird, you might not have enough.

Thanks, Steve. I'll just make gravy and use oil to make the YP.

The real question is "do you want turkey flavored yorkshire pudding"?
You can certainly spare a little turkey fat and add lard if needed
(probably not). BUT do you really want your YP to taste like
turkey????

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

Quoted message said:

Mitch@... said:

I'm roasting a turkey breast this weekend. Can I make a Yorkshire
pudding with the drippings? Or is it not fatty enough?

I find Crisco shortening (the solid white stuff) works great for
Yorkshire Pudding. Do you make one big one or individuals??

Crisco has no character. You need some meat flavor for a really good
YP.

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Wed, 05 Sep 2007 15:32:29 -0700, Bobo Bonobo® <[email hidden]>

Quoted message said:

Quoted message said:

Mitch@... said:

I'm roasting a turkey breast this weekend. Can I make a Yorkshire
pudding with the drippings? Or is it not fatty enough?

I find Crisco shortening (the solid white stuff) works great for
Yorkshire Pudding. Do you make one big one or individuals??

That is because you are a dirty pig. No decent person would even
permit that in their house in this day and age.

Hey, you're overstating the facts! Well, you're an entertainer.... so
exaggeration comes naturatly. <G>

--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

Mitch@... said:

I'm roasting a turkey breast this weekend. Can I make a Yorkshire
pudding with the drippings? Or is it not fatty enough?

I thought it said "turkey droppings". Maybe I need to get my eyes
examined ;-)

Bob

I too was wondering the same thing. Yes I have made it with beef drippings. Although when I roast a turkey I do bast it and it has butter rubbed on to the outside of the bird,which I am sure contributes to the drippings. Yes there is a possibility there will not be enough drippings, have used a bit of cooking oil in the past to add to it. However the gravy is wonderful as well. I take the heart and some other bits and pre cook them (ususally a bit of boiling in small pan) diced up and it is used in both the stuffing and the gravy later.
FYI i cooked a bird once and forgot to purchase stuffing stuff but had two large vadalliah(not sure the spelling here) onions and stuffed my bird with these. OMG they cook up sweet and nice turkey overtones I was quite surprised how nice they came out. But I am planning on doing the YP with the turkey juices and I too will let you know how it works out. Oh and I use a big pan to cook mine vs small popover cupcake pans
Happy Holidays to you all

Demascus