TURKEY GRAVY
Provided by Tyler Florence
Time 2h55m
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees F.
- Put the turkey wings (also backbone and neck if you have it) into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours.
- Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.
TURKEY GRAVY
Provided by Tyler Florence
Categories condiment
Time 3h20m
Yield 5 to 6 cups
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees F.
- Put the turkey wings* into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold
- water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.
- *Cook's note: Also add the backbone and neck from the turkey you are grilling.
ROASTED TURKEY GRAVY
Steps:
- Heat the oven to 400 degrees F.
- Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.
MAKE-AHEAD TURKEY GRAVY
If you're trying to get ahead of the holidays, you can check gravy off your day-of to-do list. This simple gravy is made with turkey stock (if you happen to have it) or chicken broth, and enriched with a roasted turkey wing, leg or neck. For chicken gravy, you can use leftover wings or bones from a roasted chicken.
Provided by Food Network Kitchen
Categories condiment
Time 1h45m
Yield about 4 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Put the turkey pieces on a rimmed baking sheet, and sprinkle lightly with salt and pepper. Roast until browned and cooked through, about 30 minutes.
- Transfer the roasted turkey pieces to a medium saucepan; scrape up any brown bits from the baking sheet, and add them to the saucepan. Add the stock, thyme and bay leaves. Bring to a simmer, then cook for 30 minutes to enrich the stock with roasted-turkey flavor. Strain the liquid into a heat-safe bowl, and keep warm.
- Melt the butter in the saucepan over medium-high heat. Add the flour, and whisk until the mixture is smooth, toasted and a deep golden brown. Slowly pour in the warm broth, whisking continuously, and continue whisking until the mixture comes to a simmer. Continue to cook, still whisking, until the gravy is thick and coats the back of a spoon, about 5 minutes more. Season to taste with salt and pepper.
- Let the gravy cool to room temperature. Transfer it to an airtight container or resealable plastic freezer bag, label and date, and freeze for up to 2 weeks.
- To serve, reheat the frozen gravy in a saucepan or a microwave. Be sure to whisk vigorously as the gravy heats up to keep lumps from forming. Adjust the seasoning as needed.
MAKE-AHEAD ROASTED TURKEY GRAVY - TYLER FLORENCE
This is a GREAT make ahead gravy, even a day ahead! There is an error in the directions tho. I watched the show and after he was done roasting the wing and vegetables, he added the flour and stock and then added the turkey wing back in before simmering for about 15 minutes more. This gravy warms up beautifully, and is an extreme crowd pleaser and EASY. From Tyler Florence at Food Network. Hope you enjoy!
Provided by Scoutie
Categories Poultry
Time 2h10m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees F.
- Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes.
- Place in the oven and roast for 30 minutes.
- Remove from the oven and place over medium heat.
- Remove the wing and set aside.
- Add the flour and let cook for about 1 minute.
- Add the stock and simmer until it has reduced by about 1/4, about 15 minutes.
- Strain the sauce and adjust the seasoning with salt and pepper.
Nutrition Facts : Calories 369.5, Fat 19.6, SaturatedFat 3.5, Cholesterol 14.4, Sodium 730, Carbohydrate 34.4, Fiber 2.4, Sugar 11.4, Protein 14.6
GRAVY
Provided by Tyler Florence
Categories condiment
Time 45m
Yield 6 to 8 servings, about 3 1/2 cups
Number Of Ingredients 11
Steps:
- Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve - it's okay if some of the pulp goes through as this will naturally add body to the gravy. Serve with roast and stuffing.
TURKEY GRAVY
Provided by Tyler Florence
Categories side-dish
Time 2h20m
Yield 5 to 6 cups
Number Of Ingredients 13
Steps:
- Heat about half the olive oil in a large stockpot over medium-high heat. Add the turkey wings and brown. Remove the turkey wings and add the remaining oil, onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes, scraping the brown bits on the bottom of the pan. Return the wings to the pot and add chicken broth. Bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out and discard the solids and set aside the stock.
- Once your turkey has roasted, set the pan over medium heat on the stove top. Discard some of the fat if there is too much (you'll need about 1/4 cup). Add the butter and cook until melted. Add the flour to the pan and, using a whisk, stir constantly to incorporate the fat and flour. Once you have a consistent paste add the warm stock in a steady stream while you stir to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes. Season well with salt and pepper and serve.
OVEN ROASTED TURKEY WITH SAGE BUTTER
Provided by Tyler Florence
Categories main-dish
Time 3h10m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F and remove the top rack of the oven.
- Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
- Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.
- Combine all ingredients.
- Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
MAKE AHEAD TURKEY GRAVY
This recipe is from Women's Day Magazine 11/1999. It's a life saver for me, it takes some of the stress from Thanksgiving Day.
Provided by Dona England
Categories Very Low Carbs
Time 2h30m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Arrange wings in a single layer in a large roasting pan.
- Scatter onions over top.
- Roast 1 1/4 hours until wings are browned.
- Put wings and onions in a 5-6 quart pot.
- Add water to roasting pan and stir to scrape up any brown bits on the bottom.
- Add the brown bits to the pot.
- Add 6 cups broth (refrigerate the remaining 2 cups) add carrot and thyme.
- Bring to a boil.
- Reduce heat and simmer uncovered 1 1/2 hours.
- Remove wings to cutting board.
- Save wing meat for another use if you wish, or discard.
- Strain broth into a 3 quart saucepan, pressing vegetables to extract as much liquid as possible.
- Discard vegetables.
- Skim fat off broth and discard.
- If time permits, refrigerate broth overnight to make fat skimming easier.
- Whisk flour into remaining 2 cups broth until well blended.
- Bring broth in pot to a gentle boil.
- Whisk in broth flavored mixture and boil 3-4 minutes to thicken gravy and cook flour.
- Stir in butter and pepper.
- Serve now or freeze up to 6 months.
OVEN ROASTED TURKEY WITH SAGE BUTTER - TYLER FLORENCE
I made this last year for Thanksgiving, my very first bird...it was absolutely amazing and made me look super impressive! I am making it again this year too. My husband said I had too, LOL! I found this recipe on the Food Network in 2007. The key to my turkey last year, however, was I Brined it with Recipe#13961 and finished it using this recipe and even made Caramelized Onion and Cornbread Stuffing as a Dressing, which goes along with this Turkey. Another Tyler Florence ULTIMATE! Note: Cooking time does not include the step of Brining it the night before if you choose to do so. Enjoy!
Provided by DoveChocolatierinKY
Categories Whole Turkey
Time 3h30m
Yield 1 Turkey, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F and remove the top rack of the oven.
- Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper.
- Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
- SAGE BUTTER: combine 2 sticks softened butter, sage and salt & pepper.
- Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.
Nutrition Facts : Calories 802.7, Fat 50.5, SaturatedFat 20.7, Cholesterol 319.7, Sodium 389.8, Carbohydrate 0.5, Fiber 0.3, Protein 81.6
TYLER FLORENCE TURKEY GRAVY
As seen on Food 911, Thanksgiving Firehouse. I didn't have Turkey Wings so I made mine with Chicken wings and it was a hit.
Provided by Tee Angel
Categories Poultry
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees F.
- Put the turkey wings* into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold
- water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.
- *Cook's note: Also add the backbone and neck from the turkey you are grilling.
Nutrition Facts : Calories 489.8, Fat 34, SaturatedFat 9, Cholesterol 116.1, Sodium 114.4, Carbohydrate 13, Fiber 1.8, Sugar 2.8, Protein 32.4
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