Valeries Gravy For Fried Turkey Recipes

VALERIE'S GO-TO GRAVY

Steps:

• Add the turkey stock and thyme to a saucepan over medium-low heat and bring to a simmer.
• Add the butter to a straight-sided saute pan and let melt. Add the flour and cook over medium-high to high heat, whisking frequently, until the mixture is light brown in color, 5 to 10 minutes (for a dark gravy, cook the flour to a deeper brown color). Add 2 cups of the warm stock, whisking constantly, and cook until the gravy thickens and bubbles. Add more warm stock if a thinner consistency is desired. Reduce the heat to low and add salt and pepper to taste (this will depend on how salty the stock is). Add a squeeze of lemon juice and taste again for seasoning. Keep warm until ready to serve, adding more warm stock as needed.
• Pour into a gravy boat and serve.

EASY TURKEY GRAVY

Steps:

• Pour off all but about 4 tablespoons of the turkey drippings from the roasting pan. Place the roasting pan with the reserved drippings on the stove over one or two burners (depending on the size of your pan) set to MEDIUM. Remove and discard any large deposits of fat or skin from the bottom of the pan.
• Add the butter and once it has melted, sprinkle in the flour. Use a whisk to mix in the flour to make a roux. Whisk and cook the roux until lightly browned, about 3 to 5 minutes.
• Pour in the dry sherry, using the whisk to scrape up any browned bits from the bottom of the roasting pan. Slowly pour in 3 cups of broth. Cook, whisking, until thickened. Add as much of the additional broth as needed to thin to the desired consistency.
• If you would like a deeper color to the gravy, whisk in a few drops of Kitchen Bouquet. Whisk it in, a drop at a time, until you reach the desired color.
• Taste and season with freshly ground pepper and a touch of salt, if needed.

DEEP-FRIED TURKEY

Steps:

• Let the turkey come to room temperature, then pat it dry thoroughly and season it generously with salt and pepper inside and out.
• Fill a countertop indoor turkey fryer with the indicated amount of oil according to the manufacturer's instructions (see Cook's Note) and heat to 400 degrees F. Carefully lower the turkey into the fryer and cook for 35 to 45 minutes. An instant-read thermometer inserted into the thigh should register approximately 165 degrees F. Transfer the turkey to a cutting board and let rest 30 minutes before carving.