The one time I made turkey gravy I followed all the recipe for BC chicken
gravy the pressure cooker way.  I cooked the bones at least 45 minutes in
the pressure cooker at 15 pounds.  That's what I give the chicken.  But
wow, those bones are thicker and harder and I strained out quite a lot
from the final product.  It was hard on the Cuisinart for the first stage
of beating it up.  I then put it in a blender (now Vita-Mix) to get it
really smooth.  Works with chicken, not so good with turkey.

I look for the cheapest plain turkey without the flavor enhancing broth
in it.  I recently used two pounds of the cheap frozen turkey rolls,
cooked it overnight in the crockpot on low and added the other stuff,
using only 1/3 of it.  No bones so the marrow and calcium is missing but
it sure works as a food to use when giving pred.  I added an extra bit
of eggshell to make up for the bones.

I haven't tried adding barley, I just use the Metamucil.

Carol Owens
[Posted in FML issue 5274]