FOOLPROOF GRAVY
Make your Thanksgiving or other special-occasion dinner easy with this can't-miss recipe. Use the drippings from your roasted turkey, and the gravy is done in just 20 minutes. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Time 20m
Yield 2-1/3 cups.
Number Of Ingredients 7
Steps:
- Pour drippings into a 2-cup measuring cup. Skim and discard fat. Add enough broth to the drippings to measure 2 cups; transfer to a small saucepan and bring to a boil., In a small bowl, whisk flour and milk until smooth; gradually stir into drippings mixture. Stir in the bouillon granules, poultry seasoning and white pepper. Return to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 165 calories, Fat 17g fat (7g saturated fat), Cholesterol 17mg cholesterol, Sodium 103mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
FOOLPROOF FAT-FREE GRAVY
Make and share this Foolproof Fat-Free Gravy recipe from Food.com.
Provided by Audrey M
Categories Sauces
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Defat the pan drippings by placing them in a fat separator cup.
- (If you don't have one, pour the drippings into a bowl, add a few ice cubes, and skim off the fat once it rises and hardens.) Combine the fat-free drippings, pepper, poultry seasoning, and bouillon granules in a 1 quart saucepan, and simmer over low heat for 5 minutes.
- While the gravy is heating, combine the flour and milk in a jar with a tight-fitting lid, and shake until smooth.
- Slowly add the milk mixture to the simmering broth, stirring constantly with a wire whisk.
- Continue to cook and stir until the gravy is thick and bubbly.
- Transfer the gravy to a warmed gravy boat or pitcher, and serve hot with the turkey.
- Makes 2-1/2 servings (1 serving= 2 tablespoons).
Nutrition Facts : Calories 97.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.4, Sodium 222.6, Carbohydrate 18.1, Fiber 0.6, Sugar 0.2, Protein 4.6
FOOLPROOF GIBLET GRAVY
This is a really good tasting gravy and most of the work can be done before the turkey is finished. Anything to help reduce the last minute chaos of getting holiday dinners on the table. I got this from a 1991 issue of Woman's Day.
Provided by Pinkytz
Categories Sauces
Time 2h15m
Yield 6-7 cups, 14 serving(s)
Number Of Ingredients 11
Steps:
- Stage 1 MAKE BROTH.
- Up to 3 days ahead cut turkey neck and heart in half.
- Put into a large saucepan along with gizzard and remaining broth ingredients.
- Bring to a boil, reduce heat and simmer gently, uncovered, 1 1/2 hours.
- Add liver and simmer 30 minutes longer or until gizzard is very tender.
- Remove giblets to a cutting board.
- Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible.
- Discard vegetables.
- Add water to broth if needed, to make 6 cups.
- Chop giblets and neck meat.
- Refrigerate.
- Stage 2 THICKEN BROTH.
- Mash butter and flour with a fork until blended to a paste. Break into 4 chunks.
- Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until blended.
- Whisk until thickened and boiling. Boil 3 minutes minutes longer to cook out any "floury" taste.
- Cover surface of gravy to keep skin from forming.
- Refrigerate.
- Stage 3 FINISH GRAVY.
- After turkey is removed from roasting pan: Spoon fat off pan drippings and discard.
- Stir juices in pan (add up to 2°C water if juices have evaporated), scraping up brown bits on bottom of pan.
- Add no more than 2 cups of drippings to gravy or it will be too thin.
- Stir in giblets and neck meat.
- Heat and season to taste.
Nutrition Facts : Calories 111.1, Fat 5.6, SaturatedFat 3.3, Cholesterol 13.1, Sodium 372.1, Carbohydrate 9, Fiber 0.8, Sugar 1.8, Protein 3.1
FOOLPROOF THANKSGIVING TURKEY AND GRAVY
I have made this five years in a row and always get compliments about it being the most tender turkey people have ever had. Basting isn't required until the end, so it's a really low-maintenance recipe! And the gravy (my personal favorite part of Thanksgving) is to die for! I have used the same measurements for up to a 14-pound turkey. Serving size and yield were hard to estimate because we always have way more gravy than needed...I settled on 10. Note that because of the broth used, you should not stuff the turkey with stuffing.
Provided by Robyns Cookin
Categories Whole Turkey
Time 5h30m
Yield 10 , 10 serving(s)
Number Of Ingredients 14
Steps:
- TURKEY:.
- Preheat oven to 350°F.
- Remove and discard giblets and neck (unless you want to use them in your gravy -- my instructions do not include them).
- Rinse turkey (inside and out) and pat dry with paper towels.
- Place the turkey in a roasting pan and distribute the butter slices under the skin of the turkey (I find it helpful to separate the skin from the meat by sliding my hands in between, before messing with the butter).
- In a medium bowl, combine the broth, parsley, and minced onion. Pour over turkey and sprinkle with the seasoned salt and garlic powder.
- Cover with foil and bake for 3 ½ to 4 hours, or until the internal temperature reaches 180°F
- During the last 45 minutes, remove the foil and take out 5 cups of the drippings for the gravy. With the remaining drippings, baste occasionally so the turkey will brown nicely.
- Remove from oven and let rest (while the gravy is being prepared) before carving.
- GRAVY:.
- Bring the drippings to a boil in a large saucepan.
- Stir in soup and season with poultry seasoning, pepper, and garlic powder.
- Reduce heat to low, and let simmer for as long as you need. If you're ready right away, this step can be skipped.
- In a small, microwave-safe bowl, heat the milk on high for 30 seconds. Stir, and repeat (total cook time: 1 minute). Slowly add the flour to the milk, whisking vigorously with a whisk until there are no lumps.
- Return the gravy to a boil, and gradually stir in the milk mixture.
- Continue to cook, stirring constantly, for 1 minute, or until thickened.
- Be careful not to let the bottom scorch.
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