TURKEY GRAVY
The BEST Turkey Gravy recipe is made with turkey drippings, is full of flavor, and only takes minutes to make! Embrace the giblets for turkey giblet gravy, or leave them out!
Provided by Lauren Allen
Categories Main Course Side Dish
Time 20m
Number Of Ingredients 5
Steps:
- Place the neck, heart, liver, and gizzards of the turkey inside a medium size sauce pan. Cover the giblets completely with water and bring the water to a boil. Once boiling, simmer for 1 hour or until the meat is cooked through.
- Next, use a slotted spoon to remove the giblets from the water and set them aside. At this point you can decide to discard the liquid from the giblet water or save a little of it to use at the very end of making your gravy if you need to make the gravy thinner. Otherwise you don't need this liquid).
- Once the giblets have cooled, remove the livers and discard them (they add a really strong taste and flavor not many people like). Use your fingers to remove any meat from the turkey neck. Add the meat to the rest of the giblets and discard what's left of the neck. Then dice the giblets into small pieces and reserve them for the gravy.
- When you have taken your turkey out of the oven, pour the drippings (what's left in the roasting pan after cooking the turkey. This includes fat that has melted and any bits of meat that have fallen off) from your turkey roasting pan into a large bowl. (Tip the pan away from your body and be careful not to burn your self)!
- Now let the drippings sit for a minute, allowing the fat to naturally separate from the rest of the drippings. You will notice that the fat will rise to the top, leaving the drippings and liquid on the bottom. Use a large spoon or ladle to skim (remove) most of the fat from the top of the the drippings.
- To make the gravy, use a large sauce pan and add 1 cup of drippings to the pan.
- Add 1/2 cup flour to the pan and whisk together until it makes a smooth paste. (At this point, you'll need to use a little of your own judgement. You want a pasty consistency. If yours seems a little greasy, add more flour).
- When you have found the right consistency, whisk the mixture slowly over the heat as it begins to brown. You are creating a roux.
- Once you get a nice golden brown color, add 4 cups of chicken broth and 1 additional cup of drippings.
- Allow the gravy to cook, whisking constantly for about 5 to 8 minutes, or until thickened. Then add the giblet meat.
- At this point, decide for yourself if you like the consistency of the gravy. If the gravy is too thick, add giblets broth or drippings liquid. If gravy is too thin, cook for about 10 minutes. If it's still thin, add a cornstarch slurry (mix 1 tablespoon of cornstarch with 1 tablespoon of water and then add to the gravy). Continue heating until gravy thickens to desired consistency.
- Once your happy with the consistency of your gravy, season with salt and pepper, to taste, and enjoy!
- Store leftover gravy covered, in the refrigerator.
Nutrition Facts : Calories 25 kcal, Carbohydrate 3 g, Protein 1 g, Sodium 18 mg, ServingSize 1 serving
PROPER TURKEY GRAVY
This simple Christmas gravy can be made a few days ahead or you can freeze it for up to a month
Provided by Good Food team
Categories Condiment, Dinner
Time 1h25m
Yield Serves 8 generously
Number Of Ingredients 6
Steps:
- Put the onions and carrot in a large pan with the turkey neck (optional). Pour in stock and simmer for 1 hr. Strain to remove the vegetables and turkey, then return the liquid to the pan. (For a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.)
- Blend the flour with the white wine or water, then blend this into the stock, stirring over the heat until thickened. Cool, then chill. Will keep for several days or freeze for 1 month. Thaw in the fridge a day ahead. Heat in a pan until piping hot, then add the juices from the turkey and season to taste.
Nutrition Facts : Calories 102 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
KITTENCAL'S EASY NO-FAIL MAKE ANYTIME TURKEY GRAVY
I have been using this recipe for many years, my family loves this gravy and I have served it to dinner guests over the holidays and always receive rave reviews! --- you don't need to make this gravy using all pan drippings, if you do not have 4 cups of drippings you may mix with chicken broth to make the 4 cups, or it may be made with only chicken broth, please see note on the bottom of the recipe--- this may be made slightly ahead and kept uncovered on top of the stove until ready to serve, just whisk before using If you have any left over this gravy freezes very well or you may reduce all ingredients down to half and for a thinner gravy reduce flour by 1 tablespoon --- also see my recipe#314890 for more of my recipes visit www.kittencalskitchen.com
Provided by Kittencalrecipezazz
Categories Sauces
Time 20m
Yield 5 cups (approx)
Number Of Ingredients 5
Steps:
- Drain the pan drippings for the roasted turkey through a fine strainer.
- Let sit and then remove any fat from the top of the drippings.
- Add in chicken broth or water to make 4 cups if necessary.
- In a medium saucepan, melt margarine or butter.
- Add in lots of black pepper.
- Add in 1/2 cup flour plus 3 tablespoons; constantly whisk for about 3 minutes over low heat.
- Slowly add in the 4 cups turkey broth/drippings; whisk constantly over medium-low heat until bubbly and thickened (about 3 minutes).
- Use right away or keep warm over lowest heat setting, whisk again before serving.
- **OPTIONS** to make this gravy using all chicken broth prepare as directed using 4 cups low sodium chicken broth and 1 tablespoon chicken boullion powder ---- or you may add in low sodium chicken broth omitting bouillon powder to pan drippings to make up 4 cups.
THE BEST GLUTEN-FREE TURKEY GRAVY
Glutinous rice flour, a.k.a. mochiko or sweet rice flour, makes great Thanksgiving gluten-free gravy. Miso & apple cider vinegar make it more savory.
Provided by Joe Sevier
Time 10m
Yield 8-10 servings
Number Of Ingredients 7
Steps:
- Bring stock to a simmer in a small saucepan; keep warm over medium-low heat.
- Carefully tilt roasting pan to pour turkey drippings into a fine-mesh sieve set over a small bowl or measuring glass; discard solids. Let liquid settle, then skim fat from surface. Set 6 Tbsp. fat aside in another small bowl for making the roux; discard any remaining fat or save for another use.
- Place roasting pan over 2 burners on medium-high heat and pour in 1 cup stock, scraping up any browned bits with a wooden spoon. Pour into bowl with drippings.
- Reduce heat to medium and heat reserved 6 Tbsp. fat in roasting pan. Whisk in rice flour and cook, whisking constantly, until roux is toasty-smelling and darkened to the color of peanut butter, 2-3 minutes.
- Pour in wine and cook, whisking constantly, until incorporated, about 30 seconds. Gradually whisk in pan drippings, about ½ cup at a time, whisking until incorporated after each addition. Whisk in remaining stock in the same manner (you may not need all of it; you want the final gravy to be pourable but with some body) and bring to a simmer. Cook, whisking often, until gravy is thick enough to coat a spoon, about 5 minutes. Whisk in miso (if using) and 1 tsp. vinegar.
- If you prefer a smoother texture, strain gravy through a fine-mesh sieve into a medium saucepan. Taste gravy and season with salt and pepper if needed (if your turkey was brined, the gravy may not require more salt). If your gravy tastes flat, stir in up to 1 tsp. more vinegar to brighten. Keep gravy warm over medium-low heat until ready to serve. Do ahead: Gravy can be made 2 days ahead. Let cool; cover and chill. Reheat in a medium saucepan over medium heat.
OLD-FASHIONED TURKEY GRAVY
Turkey and gravy, mashed potatoes and gravy, cornbread dressing and gravy... One would begin to think that gravy is the star of the Thanksgiving meal instead of the holiday side dishes. We get it - you spent hours preparing your feast, but it simply won't be complete without Grandma's heirloom gravy boat brimming with rich, creamy gravy. Homemade turkey gravy enhances the flavors of every dish on your Thanksgiving menu. There's a clear difference between gravy made from a packet and gravy made from scratch and, since this recipe for the best turkey gravy takes just 15 minutes, there is no reason not to try it. After you have roasted your turkey, collect the drippings from the pan, making sure to scrape the bottom of the roasting pan to get any flavorful browned bits. Heat the drippings and whisk in flour to make a roux, whisking constantly until it is smooth. To prevent over-or-under-salted gravy, taste the pan drippings before you use them. Making homemade gravy is a good way to control how much salt is in your food. Whisk in Homemade Turkey Stock, adding it to the roux gradually, whisking out any lumps. Simmer the gravy until it is thick and warmed.And there you have it. Smooth and flavorful homemade gravy. Make basic gravy even more flavorful by whisking in a splash of white wine or sherry, a tablespoon of finely chopped fresh herbs (like parsley, rosemary, thyme, sage, and tarragon), a teaspoon of roasted garlic, or a teaspoon of soy sauce. Nothing beats old-fashioned turkey gravy made from flavorful pan drippings.
Provided by Melissa Gray
Time 15m
Number Of Ingredients 4
Steps:
- Heat strained drippings in a medium saucepan over medium-high. Whisk in flour. Cook, whisking constantly, 2 minutes. Gradually whisk in stock until smooth. Bring to a simmer, and cook, whisking often, until slightly thickened, 5 to 8 minutes. Stir in salt.
GRAVY WITHOUT MEAT DRIPPINGS
This is the gravy I use when I make poutine. We all love it and it's so easy to make. It tastes great and you don't need meat drippings to make it! I found this on www.chocolatemoosey.com
Provided by partysweets
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a sauce pan, melt the butter.
- Cook the onion until lightly browned, roughly 5-8 minutes.
- Whisk in the flour and cook for 1 minute.
- Whisk in the stock and cook uncovered until thickened, roughly 5 minutes.
- Whisk in the cream and season with salt and pepper to taste.
- Serve while hot. (See Note).
- Note - You can make this ahead of time since no meat drippings are needed. It will gel up in the fridge, so when you are ready to serve, heat it back up in a sauce pan and whisk until smooth and hot. * If you have picky eaters who won't eat onion chunks or if the onions get a little overdone, strain the onions before serving.
Nutrition Facts : Calories 140.9, Fat 13, SaturatedFat 8.2, Cholesterol 35.6, Sodium 104, Carbohydrate 5.9, Fiber 0.6, Sugar 1.3, Protein 0.9
EASY GRAVY FOR TURKEY
I love using vegetables to thicken a sauce instead of a more traditional choice like flour or cornstarch. The flavor of the garlic and onions here adds richness without being heavy. I think it is also tasty with the flavor of the turkey drippings. Additionally, the garlic cloves that are left somewhat whole in the gravy add texture. All that's missing are some potatoes and a platter of carved turkey...
Provided by Alex Guarnaschelli
Categories condiment
Time 1h15m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the garlic halves and sliced onions side by side in a single layer of foil with some foil to spare. Drizzle with the olive oil and season generously with salt. Wrap the foil over into a little package and place in the oven. Roast until completely tender when pierced with the tip of a knife, 45 to 50 minutes. Carefully open the foil and let cool. Squeeze the garlic out of their skins, using a fork or a knife if necessary to pry them out. Discard the skins.
- In a small saucepan over medium-high heat, simmer the sherry until reduced to a couple of tablespoons, about 10 minutes.
- Once the turkey has been transferred from the roasting pan to a cutting board to let rest, put the roasting pan over 2 burners and heat over medium high. Add the chicken broth. Using a whisk, scrape the browned bits from the bottom of the pan. Add the garlic and onions, mustard, vinegar, salt to taste, pepper and reduced sherry. Let the flavors infuse for a couple of minutes. Transfer most of the onions and garlic and some of the liquid from the roasting pan, about 1 1/2 cups, to a blender and blend until smooth. Return the puree to the roasting pan and bring to a boil, Cook, constantly whisking, until reduced to desired consistency. Adjust the seasonings.
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- Once your Thanksgiving turkey has been transferred from the roasting pan and is resting, make your turkey gravy. Strain all drippings from the turkey pan through a fine mesh sieve into a large measuring cup. Discard anything you catch in the sieve. Let drippings in the measuring cup rest for a minute, the fat will float to the top and broth will sink to the bottom.
- Skim off 3 Tbsp of fat and transfer into a medium sauce pan (skim off and discard excess fat left in the measuring cup, making sure to keep the broth underneath). Set sauce pan over medium heat. Once oil is starting to sizzle, whisk in 3 Tbsp flour and stir until well combined. Continue whisking until mixture is starting to turn a light golden brown.
- Gradually pour remaining broth from drippings into your saucepan, whisking constantly. You should have about 2 cups of drippings left in the measuring cup after fat is removed. Add more water or broth if needed to make 2 cups (I had to add 1/3 cup water). Bring to a light boil, whisking constantly.
- Add 1/4 to 1/2 cup milk, or add it to taste and continue to simmer 5 min. Season with salt and pepper to taste if needed (mine was plenty flavorful without it). Remove from heat, cover with lid and keep warm until ready to serve, then transfer gravy to a gravy boat. It will thicken slightly as it cools. Pour over sliced turkey and mashed potatoes. It's truly wonderful.
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