Tyler Florence Turkey Gravy Recipes

TYLER FLORENCE TURKEY GRAVY

Steps:

• Heat the oven to 400 degrees F.
• Put the turkey wings* into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold
• water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.
• *Cook's note: Also add the backbone and neck from the turkey you are grilling.

MAKE-AHEAD ROASTED TURKEY GRAVY - TYLER FLORENCE

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.

TURKEY GRAVY

Steps:

• Heat about half the olive oil in a large stockpot over medium-high heat. Add the turkey wings and brown. Remove the turkey wings and add the remaining oil, onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes, scraping the brown bits on the bottom of the pan. Return the wings to the pot and add chicken broth. Bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out and discard the solids and set aside the stock.
• Once your turkey has roasted, set the pan over medium heat on the stove top. Discard some of the fat if there is too much (you'll need about 1/4 cup). Add the butter and cook until melted. Add the flour to the pan and, using a whisk, stir constantly to incorporate the fat and flour. Once you have a consistent paste add the warm stock in a steady stream while you stir to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes. Season well with salt and pepper and serve.

TURKEY GRAVY

Steps:

• Heat the oven to 375 degrees F.
• Put the turkey wings (also backbone and neck if you have it) into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours.
• Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.

OVEN ROASTED TURKEY WITH SAGE BUTTER - TYLER FLORENCE

Steps:

• Preheat the oven to 375 degrees F and remove the top rack of the oven.
• Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper.
• Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
• SAGE BUTTER: combine 2 sticks softened butter, sage and salt & pepper.
• Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.