THE BEST TURKEY GRAVY
This gravy takes a little work but it is sooooooo worth the time and effort.
Provided by JULZBROWN
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 3h35m
Yield 20
Number Of Ingredients 9
Steps:
- Remove the wrapping, and place the giblets and turkey neck into a large saucepan with onion, celery, white pepper, and turkey gravy mix. Pour the chicken broth over the mixture, bring to a simmer over medium-low heat, and simmer for 30 minutes. Remove the turkey liver and set aside. Allow the stock to simmer for 2 1/2 more hours. Stock should equal about 3 cups; add more chicken broth if necessary. Remove the giblets and chop them if you want to put them back into the gravy. Chop the liver if desired. Strain the stock into a saucepan; discard bones and spent vegetables.
- When the turkey is finished roasting, pour the drippings into a fat separator or bowl, and skim off the fat. In a bowl, whisk the quick-mixing flour with the pan drippings until smooth, then whisk the flour mixture into the stock. Bring the gravy mixture to a simmer over medium heat, whisking constantly, and add the chopped giblets, if desired.
Nutrition Facts : Calories 229.4 calories, Carbohydrate 4.9 g, Cholesterol 42.2 mg, Fat 20.3 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 6 g, Sodium 142.9 mg, Sugar 1 g
CLASSIC TURKEY GRAVY
Making turkey gravy recipes is simple when you have the right proportions of ingredients. This version tastes delicious and will become your go-to gravy for every holiday dinner. -Virginia Watson, Kirksville, Missouri
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- Pour turkey drippings into a 2-cup measuring cup. Skim fat, reserving 2 tablespoons; set aside. Add enough broth to the drippings to measure 2 cups., In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and white pepper to taste.
Nutrition Facts : Calories 45 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 127mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
FOOLPROOF TURKEY GRAVY
There are just two simple steps (and five easy ingredients) in this delicious turkey gravy from drippings. You'll be delighted with the smooth, flavorful results. This is a recipe you'll return to every year, so be prepared to become the designated "gravy maker" at all your holiday gatherings. You'll get rave reviews, but don't let anyone know how easy it really is to make turkey graving from drippings; it may sound complicated, but with Betty's foolproof recipe you'll be able to add another turkey feather to your apron.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
- Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 2 Tablespoons, Sodium 200 mg
CHEF JOHN'S ROAST TURKEY AND GRAVY
The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want; the possibilities are endless.
Provided by Chef John
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h55m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
- Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
- Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
- Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
- While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
- Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
- Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.
Nutrition Facts : Calories 942.1 calories, Carbohydrate 4.6 g, Cholesterol 256.3 mg, Fat 70.1 g, Fiber 0.9 g, Protein 68.7 g, SaturatedFat 22.8 g, Sodium 949.8 mg, Sugar 1.2 g
GRAVY FOR THE CHRISTMAS TURKEY
This simple recipe uses white wine for a pale, light gravy, but it can also be made with red wine or Port for a richer flavour
Provided by Good Food team
Categories Condiment, Dinner, Side dish
Time 25m
Number Of Ingredients 3
Steps:
- Pour away any excess fat from the turkey roasting tin but keep the onion halves (if using our Roast turkey with citrus butter recipe). Set the tin over a medium heat, then sprinkle over the flour. Stir with a wooden spoon and cook for 2 mins, turning the onion over in the mixture to extract the flavour.
- Slowly stir in the wine and stock, adding any juices from the resting turkey. Bring to the boil, scraping the bits from the bottom, then simmer over a low heat for 15 mins. Sieve and season before serving alongside your Christmas turkey.
Nutrition Facts : Calories 123 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.24 milligram of sodium
ROASTED TURKEY GRAVY
Steps:
- Heat the oven to 400 degrees F.
- Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.
EASY GRAVY FOR TURKEY
I love using vegetables to thicken a sauce instead of a more traditional choice like flour or cornstarch. The flavor of the garlic and onions here adds richness without being heavy. I think it is also tasty with the flavor of the turkey drippings. Additionally, the garlic cloves that are left somewhat whole in the gravy add texture. All that's missing are some potatoes and a platter of carved turkey...
Provided by Alex Guarnaschelli
Categories condiment
Time 1h15m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the garlic halves and sliced onions side by side in a single layer of foil with some foil to spare. Drizzle with the olive oil and season generously with salt. Wrap the foil over into a little package and place in the oven. Roast until completely tender when pierced with the tip of a knife, 45 to 50 minutes. Carefully open the foil and let cool. Squeeze the garlic out of their skins, using a fork or a knife if necessary to pry them out. Discard the skins.
- In a small saucepan over medium-high heat, simmer the sherry until reduced to a couple of tablespoons, about 10 minutes.
- Once the turkey has been transferred from the roasting pan to a cutting board to let rest, put the roasting pan over 2 burners and heat over medium high. Add the chicken broth. Using a whisk, scrape the browned bits from the bottom of the pan. Add the garlic and onions, mustard, vinegar, salt to taste, pepper and reduced sherry. Let the flavors infuse for a couple of minutes. Transfer most of the onions and garlic and some of the liquid from the roasting pan, about 1 1/2 cups, to a blender and blend until smooth. Return the puree to the roasting pan and bring to a boil, Cook, constantly whisking, until reduced to desired consistency. Adjust the seasonings.
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- Start by angling the tray and using a spoon to skim away about three-quarters of the excess fat (you can keep this for another day).
- Place the tray on a medium heat on the hob and stir in the flour with a wooden spoon, scraping up all the sticky bits from the base and sides of the tray.
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- Melt the butter in a large pan over a medium heat. Add the giblets and vegetables and fry for 8 minutes, until golden. Add the bay leaves, peppercorns and 1.5 litres water. Bring to the boil and simmer for 1 hour.
- Strain the stock into a jug – you should have around 600ml. Set aside to cool slightly, then discard the fat from the surface.
- Place the turkey’s roasting tin on the hob over a medium-high heat. Add the flour and stir for 1 minute. Gradually stir in the wine, bring to the boil and reduce by half. Add the stock and any of the turkey’s cooking juices and bring back to the boil. Reduce to a simmer for 15 minutes, to thicken. Discard any scum from the surface, then season. Keep hot, then strain to serve.
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