BEST GRAVY EVER
Provided by Alton Brown
Categories condiment
Time 25m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.
- 2 to 3 days before roasting:
- Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
- Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
- Early on the day or the night before you'd like to eat:
- Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
- Preheat the oven to 500 degrees F.
- Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
- Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
- Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
- Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.
CHEF JOHN'S MAKE-AHEAD TURKEY GRAVY
This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 4h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
- Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
- Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
- Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
- Strain turkey stock and reserve 6 cups of stock; discard all the solids.
- Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 10.2 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 92.4 mg, Sugar 1.9 g
CLASSIC TURKEY GRAVY
Provided by Food Network Kitchen
Time 3h
Yield 8 cups
Number Of Ingredients 11
Steps:
- When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired.
- When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup.
- Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.
- Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper. Stir in the flavored butter, if desired.
- Start with cold heavy cream and mix on high speed.
- After about 3 minutes, you'll have whipped cream; continue mixing.
- After about 6 more minutes, the butter will clump and separate from the liquid. Strain and wrap the butter in cheesecloth, then squeeze out the liquid.
- Tip: To make perfect rounds, shape flavored butter into a log using parchment paper; wrap and chill, then slice.
- Pumpkin
- Mash 1/4 cup canned pure pumpkin, 1 stick softened butter, 1/4 teaspoon orange zest, 1/2 teaspoon each sugar and pumpkin pie spice, and a pinch of salt.
- Spiced Cranberry
- Simmer 1/2 cup cranberries with 1 tablespoon water, 1/4 cup sugar, 1 strip lemon zest, 1 cinnamon stick and 1 clove, 6 to 8 minutes. Discard the zest, cinnamon and clove; let cool. Pulse in a food processor with 1 stick softened butter and a pinch of salt.
- Bourbon-Raisin
- Microwave 1/2 cup raisins with 1 tablespoon bourbon, covered, 45 seconds; let cool. Pulse in a food processor with 1 stick softened butter, 1 tablespoon chopped chives and a pinch of salt.
- Sage Brown Butter
- Melt 1 stick butter over medium heat and cook until browned. Add 1/4 cup sage and fry 30 seconds; drain on paper towels, then chop. Let the brown butter cool; mash with 1 stick softened butter, the sage and a pinch of salt.
HOW TO MAKE THE BEST TURKEY GRAVY
This is simply the most perfect gravy for your Thanksgiving turkey using pan drippings! So rich, so smooth and so easy!
Provided by Chungah Rhee
Categories thanksgiving
Yield 8 servings
Number Of Ingredients 6
Steps:
- Strain pan drippings through a fine-mesh sieve; discard solids and reserve 2 1/2 cups pan drippings; set aside. Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in reserved pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley; season with salt and pepper, to taste. Serve warm.
BEST TURKEY GRAVY FROM COOK'S ILLUSTRATED
Make and share this Best Turkey Gravy from Cook's Illustrated recipe from Food.com.
Provided by RubySue
Categories Sauces
Time 1h40m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 11
Steps:
- Make the Broth: Heat oil in large saucepan over medium-high heat. Brown turkey giblets and neck for 5 minutes. Cook onion for 3 minutes. Cover and cook over low heat for 20 minutes.
- Add chicken broth and water, scrape pan bottom, and bring to boil. Add herbs and simmer, skimming foam from surface, for 30 minutes.
- Pour broth through fine-mesh strainer. Reserve and dice heart and gizzard. Refrigerate broth and diced giblets until ready to use.
- Make the Roux and Thicken the Broth: Melt butter in large saucepan over medium-low heat. Whisk in flour. Cook, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes. Bring reserved turkey broth to simmer.
- Gradually add hot turkey broth to roux. Vigorous and constant whisking at this point is key to avoiding lumps. Reserve 1 cup of broth for deglazing roasting pan (see #9).
- Simmer gravy, stirring occasionally and skimming scum from surface with spoon, until thickened, about 30 minutes. Set aside, covered, until turkey is done.
- Deglaze the Pan and Add the Drippings To the Gravy: Pour drippings through mesh strainer set over measuring cup. Let liquid settle until fat rises to top. Return vegetables in strainer to roasting pan.
- Tilt measuring cup and use wide, shallow soup spoon to skim fat off surface. Reserve defatted drippings. Return gravy in saucepan to simmer.
- Place roasting pan over two burners at medium-high heat. Add wine and reserved 1 cup broth and scrape up browned bits in pan. Boil until liquid reduces by half, 5 minutes.
- Strain roasting pan liquid into gravy, pressing on solids to extract all liquid. Add defatted drippings to taste. Stir in giblets and serve.
Nutrition Facts : Calories 100, Fat 5.4, SaturatedFat 2.4, Cholesterol 21.9, Sodium 271.7, Carbohydrate 3.8, Fiber 0.2, Sugar 0.8, Protein 5.2
ALL-PURPOSE GRAVY RECIPE
After finding smoked turkey drippings to be a little too smoky for gravy, I vowed to find a gravy that could deliver the deep flavors pan drippings produce, but without the drippings, which is exactly what this recipe does.
Provided by Joshua Bousel
Categories Condiments and Sauces Sauce
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.
- Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
- Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve immediately or store in an air-tight container and refrigerate for up to a week or freeze; reheat before serving.
Nutrition Facts : Calories 23 kcal, Carbohydrate 2 g, Cholesterol 4 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 101 mg, Sugar 0 g, Fat 2 g, ServingSize Makes about 3 cups, UnsaturatedFat 0 g
More about "best turkey gravy from cooks illustrated food"
BEST TURKEY GRAVY - COOK'S ILLUSTRATED
From cooksillustrated.com
5/5 (4)Category CondimentsServings 10-12
THE 8 BEST TURKEY BASTERS IN 2022: TESTED AND APPROVED
From thespruceeats.com
Estimated Reading Time 9 mins
STEP UP YOUR GRAVY GAME WITH AMERICA'S TEST KITCHEN | …
From splendidtable.org
TURKEY | COOK'S ILLUSTRATED
From cooksillustrated.com
HOW TO MAKE TURKEY GRAVY GREAT: FIRST MAKE A BROTH | …
From cooksillustrated.com
COOK'S ILLUSTRATED'S ROASTED BRINED TURKEY RECIPE
From seriouseats.com
Cuisine AmericanTotal Time 6 hrs 10 minsCategory Dinner, Mains
MAKE-AHEAD TURKEY GRAVY - COOK'S COUNTRY
From cookscountry.com
5/5 (5)Servings 10-12
EASY GRAVY RECIPE WITHOUT DRIPPINGS
From simplysidedishes.com
Reviews 2Total Time 15 minsServings 2Calories 186 per serving
COOK’S ILLUSTRATED MAGAZINE, NOV/DEC 2017 - EAT YOUR BOOKS
From eatyourbooks.com
5/5 (1)
BEST TURKEY GRAVY | AMERICA'S TEST KITCHEN
From americastestkitchen.com
5/5 (4)Category CondimentsServings 10-12
EASY HERB-ROASTED TURKEY WITH GRAVY - COOK'S COUNTRY
From cookscountry.com
5/5 (3)Servings 10-12Cuisine AmericanCategory Main Courses, Roasts
CHEF JOHNS MAKE AHEAD TURKEY GRAVY WITH LINDAS ...
From tfrecipes.com
BEST TURKEY GRAVY FROM COOKS ILLUSTRATED RECIPES
From tfrecipes.com
TURKEY TALK: COOK'S ILLUSTRATED'S CHRIS KIMBALL
From seriouseats.com
GRAVY | COOK'S ILLUSTRATED
From cooksillustrated.com
THANKSGIVING TURKEY AMERICAS TEST KITCHEN – THANKSGIVING ...
From support.orangutan.or.id
OLD-FASHIONED STUFFED TURKEY | COOK'S ILLUSTRATED
From pinterest.ca
BEST TURKEY GRAVY FROM COOKS ILLUSTRATED RECIPE - FOOD.COM ...
From pinterest.com
BEST TURKEY GRAVY - COOK'S ILLUSTRATED | RECIPES THAT WORK
From cooksillustrated.com
620 COOKS ILLUSTRATED RECIPES IDEAS IN 2022 | COOKS ...
From pinterest.ca
ALL-PURPOSE GRAVY - COOK'S ILLUSTRATED | MAKING TURKEY ...
From pinterest.com
BEST COOKS ILLUSTRATED RECIPES
From tfrecipes.com
THANKSGIVING TURKEY RECIPE AMERICAS TEST KITCHEN ...
From support.orangutan.or.id
BEST TURKEY GRAVY FROM COOK'S ILLUSTRATED RECIPE - FOOD ...
From pinterest.com
COOK’S ILLUSTRATED’S GRAVY WITHOUT A TURKEY | TASTINGSPOONS
From tastingspoons.com
BEST TURKEY GRAVY FROM COOK'S ILLUSTRATED | JOYCEKK | COPY ...
From copymethat.com
ALL PURPOSE GRAVY COOKS ILLUSTRATED NOVDEC 2003 RECIPES
From tfrecipes.com
BEST TURKEY GRAVY | COOK'S ILLUSTRATED
From justapinch.com
TURKEY AND GRAVY FOR A CROWD - AMERICA'S TEST KITCHEN
From americastestkitchen.com
THANKSGIVING TURKEY RECIPES | GRAVY ... - COOK'S ILLUSTRATED
From trial.cooksillustrated.com
ERIN MCMURRER'S FAVORITE THANKSGIVING RECIPES | AMERICA'S ...
From americastestkitchen.com
BEST TURKEY GRAVY FROM COOK'S ILLUSTRATED RECIPE - FOOD ...
HOW TO MAKE GREAT GRAVY WITHOUT TURKEY DRIPPINGS | AMERICA ...
From americastestkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love