HOW TO MAKE THE BEST TURKEY GRAVY
This is simply the most perfect gravy for your Thanksgiving turkey using pan drippings! So rich, so smooth and so easy!
Provided by Chungah Rhee
Categories thanksgiving
Yield 8 servings
Number Of Ingredients 6
Steps:
- Strain pan drippings through a fine-mesh sieve; discard solids and reserve 2 1/2 cups pan drippings; set aside. Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in reserved pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley; season with salt and pepper, to taste. Serve warm.
JUICY HERB-ROASTED TURKEY
Add wonderful flavor to your turkey dinner through the use of delicious herbs. Make sure you use the drippings for a delicious gravy!- Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 18 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Chop 8 sage leaves and leaves from 2 thyme sprigs. In a small bowl, combine 1/4 cup oil, garlic, salt and pepper with chopped herbs. With fingers, carefully loosen skin from turkey breast; rub mixture under skin. Secure skin to underside of breast with toothpicks., Cut onions into wedges and the celery, carrots and parsnips into 2-in. pieces. Place about a fifth of the onions, celery and carrots in the turkey cavity; add 4 sage sprigs and remaining 4 thyme sprigs to cavity. Arrange remaining vegetables evenly in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining 1/4 cup oil., Bake, uncovered, until a thermometer inserted in the thickest part of the thigh reads 170°-175°, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before carving. Discard vegetables. If desired, use drippings to make gravy.
Nutrition Facts : Calories 466 calories, Fat 25g fat (6g saturated fat), Cholesterol 191mg cholesterol, Sodium 266mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 56g protein.
CLASSIC TURKEY GRAVY
Provided by Food Network Kitchen
Time 3h
Yield 8 cups
Number Of Ingredients 11
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.
ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED-ONION GRAVY
Categories Herb Onion turkey Roast Thanksgiving Vinegar Fall Bon Appétit
Yield Makes 14 servings
Number Of Ingredients 19
Steps:
- For gravy base:
- Melt butter in large pot over medium-high heat. Add onions and sauté until deep brown, about 40 minutes. Mix in rosemary and thyme, then flour; stir 1 minute. Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.)
- For turkey:
- Mix butter and herbs in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey. Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.)
- Set rack at lowest position in oven and preheat to 350°F. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer. Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
- Strain pan juices into 8-cup measuring cup; spoon fat off top. Heat gravy base over medium heat. Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
- Serve turkey with gravy.
CREAMY ONION GRAVY
You don't need to worry about having enough pan drippings from your turkey to make this gravy from our Test Kitchen. Prepare it anytime you serve mashed potatoes.
Provided by Taste of Home
Time 25m
Yield 1-1/4 cups.
Number Of Ingredients 8
Steps:
- In a small saucepan, saute onion in 1 tablespoon butter until tender. Transfer to a small bowl; set aside. , In the same pan, melt remaining butter over medium-low heat. Combine the flour, salt, garlic powder and pepper; whisk into butter until smooth. Gradually add buttermilk and water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in onion.
Nutrition Facts : Calories 99 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 227mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
EASY ONION GRAVY
Add this simple onion gravy recipe to your repertoire. It's the perfect accompaniment to sausages and roasts with the deep flavours of beef stock, red wine and herbs
Provided by Elena Silcock
Categories Condiment
Time 1h15m
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
- Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn't lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.
Nutrition Facts : Calories 150 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED-ONION GRAVY
Wonderful sweet gravy; for those looking for something a bit different than traditional turkey gravy. Or skip the gravy recipe and make the herb butter and use the pan drippings to create your own gravy recipe. Fabulous rub for turkey!
Provided by Cook4_6
Categories Whole Turkey
Time 5h
Yield 14 serving(s)
Number Of Ingredients 17
Steps:
- For gravy base:.
- Melt butter in large pot over medium-high heat.
- Add onions and sauté until deep brown, about 40 minutes.
- Mix in rosemary and thyme, then flour; stir 1 minute.
- Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.).
- For turkey:.
- Mix butter and herbs in small bowl.
- Rinse turkey inside and out; pat dry.
- Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper.
- Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey.
- Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.).
- Set rack at lowest position in oven and preheat to 350°F.
- If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity.
- Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour.
- Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer.
- Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Celsius.
- ontinue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed.
- Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
- Strain pan juices into 8-cup measuring cup; spoon fat off top.
- Heat gravy base over medium heat.
- Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
- Serve turkey with gravy.
Nutrition Facts : Calories 963.7, Fat 52, SaturatedFat 18.7, Cholesterol 369.1, Sodium 452.8, Carbohydrate 13.2, Fiber 1.1, Sugar 7.4, Protein 104.3
APRICOT-GLAZED TURKEY WITH ONION AND SHALLOT GRAVY
I first made this 5 years ago and it's become a Thanksgiving staple ever since. The turkey is always very tender and the gravy is to die for.
Provided by Ron Merlin
Categories Whole Turkey
Time 8h
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- For Glaze: Combine all ingredients in small saucepan and bring to boil.
- Reduce heat to medium-low and simmer until thickened and reduce to 1 1/4 cups, about 15 minutes.
- For Herb Butter: Blend all ingredients in small bowl.
- Set aside.
- For Onion Mixture: Melt butter in large skillet over medium heat.
- Add onions and shallots and sauté until very soft and light brown, about 20 minutes.
- Cover separately and chill.
- For Turkey: Place rack in lowest third of oven and preheat to 400° F.
- Pat turkey dry with paper towels.
- Season turkey cavity with salt and pepper.
- Place turkey on rack set in large roasting pan.
- Slide hand under skin of turkey breast to loosen skin.
- Spread half of herb butter over breast under skin.
- If stuffing turkey, spoon stuffing into main cavity.
- Place remaining herb butter in small saucepan.
- Stir over low heat until melted.
- Brush butter over outside of turkey.
- Tie legs together loosely to hold shape of turkey.
- Roast turkey 30 minutes.
- Reduce oven temperature to 325° F.
- Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings.
- Tent turkey with heavy-duty foil; roast 45 minutes longer.
- Add onion mixture, 1 can broth, thyme and sage to pan.
- Roast 15 minutes.
- Bring glaze to simmer.
- Brush 1/2 cup glaze over turkey.
- Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F.
- or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 10 minutes longer for stuffed turkey).
- Place turkey on platter, tent with foil.
- Let stand 30 minutes.
- Reserve mixture in pan for gravy.
- For Gravy: Pour contents of roasting pan into strainer set over large bowl.
- Spoon fat from pan juices in bowl.
- Transfer onion mixture in strainer to blender.
- Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency.
- Transfer sauce to heavy large saucepan and bring to boil.
- Cook until color deepens, skimming off any foam, about 5 minutes.
- Season with salt and pepper.
- Serve turkey with gravy.
Nutrition Facts : Calories 1511.2, Fat 77.8, SaturatedFat 26.6, Cholesterol 575.9, Sodium 844.3, Carbohydrate 29.1, Fiber 1.2, Sugar 17.6, Protein 164.9
ONION-THYME GRAVY FOR TURKEY (THANKSGIVING)
BH&G magazine, Nov. 2005 listed to go with some turkey breast recipes in the magazine but I would use it with my turkey which is a basic garlic, salt, pepper, paprika, and oil paste rubbed bird.
Provided by Oolala
Categories Sauces
Time 35m
Yield 2 1/4 cups, 9 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan melt butter over medium-high heat.
- Add onions, shallots and thyme; cook, stirring occasionally, for 10-12 minutes or until vegetables are tender and browned.
- Stir in the all-purpose flour; cook and stir 1 minute.
- Add the broth, soy sauce, and the Worcestershire sauce.
- Cook and stir until the mixture comes to a boil; reduce heat to medium .
- Simmer, uncovered, for 8-9 minutes or until slightly thickened.
- Stir in salt and pepper and adjust to taste if necessary.
Nutrition Facts : Calories 50.1, Fat 2.9, SaturatedFat 1.7, Cholesterol 6.8, Sodium 150.3, Carbohydrate 5.2, Fiber 0.3, Sugar 1, Protein 1.5
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