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.