Foolproof Turkey Gravy Food

FOOLPROOF TURKEY GRAVY

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.

FOOLPROOF TURKEY BREAST

Steps:

• Remove the legs and wings from the turkey, or have your butcher do it. Reserve for stock.
• Put turkey breast into a large pot or doubled up clean plastic bag. When brine mixture is completely cooled, pour over turkey and place in refrigerator for 12 hours.
• Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels.
• In a small bowl, combine dried spices and lemon zest. Rub turkey with canola oil, lightly sprinkle rub on turkey, any extra rub can be placeed in cavity. Cover loosely, refrigerate for 4 hours.
• Remove from refrigerator and let rest on counter for 15 minutes
• Preheat oven to 425 degrees F while turkey is resting.
• In a large, deep baking pan, fitted with a rack, place turkey breast side down and roast for 35 minutes. Carefully turn turkey over and reduce heat to 375 degrees F. Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170 degrees F on an instant-read thermometer. Make sure to check bird every 15 minutes after first hour has passed.
• Take out of oven, loosely tent with foil, let rest in pan for 10 minutes. Carve and serve immediately.
• In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns. Heat until salt dissolves, remove from heat. Add in 3 quarts cool water and 8 cups ice.

FOOLPROOF THANKSGIVING TURKEY AND GRAVY

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.

SIMPLE TURKEY GRAVY

Steps:

• Pour turkey drippings and loosened browned bits from roasting pan into a 4-cup measuring cup. Skim fat, reserving 2 tablespoons. Add enough broth to the drippings to measure 3 cups., In a large saucepan, whisk flour, 3/4 cup broth and reserved fat until smooth. Add thyme, sage and pepper; gradually whisk in the drippings mixture. Bring to a boil, stirring constantly; cook and stir for 2-3 minutes or until thickened.

FOOLPROOF GIBLET GRAVY

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.

FOOLPROOF GRAVY

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.

TURKEY GRAVY

Steps:

• In a jar with a lid, shake the flour together with 1 cup of the broth. Place the pan with drippings over medium heat until it begins to bubble. Whisk in the flour mixture. Cook to thicken, 1 to 2 minutes. Add the remaining broth and simmer to reach desired thickness. Strain through a cheesecloth-lined sieve. Serve with roasted turkey.

PERFECT TURKEY GRAVY

Steps:

• Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
• Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)