Marylous Thanksgiving Turkey Gravy Food

THE BEST TURKEY GRAVY

Steps:

• Remove the wrapping, and place the giblets and turkey neck into a large saucepan with onion, celery, white pepper, and turkey gravy mix. Pour the chicken broth over the mixture, bring to a simmer over medium-low heat, and simmer for 30 minutes. Remove the turkey liver and set aside. Allow the stock to simmer for 2 1/2 more hours. Stock should equal about 3 cups; add more chicken broth if necessary. Remove the giblets and chop them if you want to put them back into the gravy. Chop the liver if desired. Strain the stock into a saucepan; discard bones and spent vegetables.
• When the turkey is finished roasting, pour the drippings into a fat separator or bowl, and skim off the fat. In a bowl, whisk the quick-mixing flour with the pan drippings until smooth, then whisk the flour mixture into the stock. Bring the gravy mixture to a simmer over medium heat, whisking constantly, and add the chopped giblets, if desired.

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.

CLASSIC TURKEY GRAVY

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.

TURKEY GRAVY

Steps:

• After turkey has been roast, pour juices from turkey into a large measuring cup.
• Skim off all fat, reserving a ¼ cup of it.
• Discard rest of fat.
• Pour fat into a medium sized saucepan.
• Stir in ¼ cup flour.
• In measuring cup, add enough water or chicken broth to equal 2 cups.
• Turn stovetop to medium heat and slowly pour in juices/water or chicken broth mixture.
• Stir over medium heat until thickened and bubbly.
• Salt& pepper to taste.
• Enjoy!