Sage And Citrus Perfect Turkey Gravy Food

PERFECT TURKEY GRAVY

Steps:

• 1. 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.
• 2. 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.)
• Sage & Citrus Perfect Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1 tablespoon orange or lemon juice and 1/2 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.
• Roasted Cinnamon and Bacon Turkey Gravy: Cook 4 slices bacon in large saucepan until crisp. Drain on paper towels. Crumble bacon. Set aside. Reserve 2 tablespoons drippings in saucepan. Add 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1/4 cup flour, 1 teaspoon McCormick® Gourmet Collection Roasted Saigon Cinnamon, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Stir in bacon. Makes 12 (1/4-cup) servings.
• Herbed Perfect Turkey Gravy: Prepare as directed. Stir 1/2 teaspoon McCormick® Rubbed Sage or 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix. Makes 15 (1/4-cup) servings.
• Hearty Sage Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/2 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.
• Hearty Herbed Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix. Makes 12 (1/4-cup) servings.
• Apple-Sage Turkey Gravy: Prepare as directed, decreasing water to 1 cup and adding 1 cup apple juice. Stir 1 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.
• Garlic and White Wine Turkey Gravy: Prepare as directed, decreasing water to 2 cups and adding 1/4 cup white wine. Stir 1/4 teaspoon each McCormick® California Style Garlic Powder with Parsley and McCormick® Thyme Leaves into Gravy Mix. Makes 12 (1/4-cup) servings.
• Mushroom-Onion Turkey Gravy: Melt 1 tablespoon butter in large saucepan on medium heat. Add 1/2 cup chopped mushrooms and 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick(R) Turkey Gravy Mix, 1 1/2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 8 (1/4-cup) servings.
• Cinnamon-Chipotle Turkey Gravy: Melt 2 tablespoons butter in large saucepan on medium heat. Add 1/4 cup chopped red onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1/4 cup flour, 1/4 teaspoon each McCormick® Ground Cinnamon and McCormick® Gourmet Collection Chipotle Chile Pepper, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 12 (1/4-cup) servings.

PERFECT CITRUS TURKEY AND GRAVY

Steps:

• Take the turkey out of the refrigerator and leave it to come to room temperature, about 30 minutes prior to preparing and cooking. Preheat the oven to 450 degrees F.
• In a mixing bowl, add the 1/2 cup softened butter, lemon zest and chopped chives. Halve the lemons and squeeze the juice of 1 lemon half into the butter. Stir to combine. Season with salt and pepper.
• Prepare the turkey: Remove the inner packet of giblets from the cavity and set aside.
• Run your fingers underneath the skin of the breast to make a little pocket between the skin and the flesh. Using your fingers, scoop up some of the lemon-chive butter and push the butter under the skin, filling up the pockets. Do the same thing on the legs. Once each pocket has been filled, take the rest of the butter and rub it all over the outside of the bird. Sprinkle about a tablespoon and a half of coarse salt on top.
• Insert the halved lemons, orange and grapefruit into the cavity of the turkey. Insert as much of the citrus as you can. Give each piece a little squeeze as you insert them to get the juices distributed. (You may have to leave some out depending on the size of the cavity. Use any extra citrus for garnish later.)
• Remove the giblets from the packet, rinse and pat dry. Place the giblets on the bottom of a large roasting pan. Place the turkey on top of the giblets. Tuck the wings under the turkey.
• Place the turkey in a preheated oven and cook for 30 minutes. Then, turn down the heat to 350 degrees F and roast for about another 2 hours, until a meat thermometer inserted into the thickest part of the thigh registers 175 to 180 degrees F. (The general rule is to cook a turkey about 15 minutes per pound.)
• Remove the bird from the pan onto a carving board or platter and cover with foil to keep warm. Allow it to rest for 15 minutes before carving.
• Place the roasting pan over low heat on the stovetop. Add white wine and deglaze the pan, scraping up the browned bits from the bottom of the pan. Pour in the chicken stock. Whisk the cornstarch into it. Add the remaining tablespoon of butter and the Dijon mustard. Whisk well to combine. Strain the gravy into a small saucepan and simmer over low heat until thick and smooth, about 8 minutes.
• Bring your turkey to room temperature to ensure that the bird will cook evenly.
• Stuffing a turkey with fruit keep the bird moist and acts as a secondary cooking agent. As the juice of the fruit steams inside the cavity, it helps cook the bird from the inside. The juices also help to flavor the pan juices used for making the gravy.
• Stuffing butter between the skin and the flesh, keep the meat moist and flavorful. The butter and salt on the outside help create a tasty, crispy skin.
• I like to use the giblets as a platform for the bird. It stops the bottom of the bird from burning and adds flavor to the pan juices.
• A good rule for roasting times is to plan on roasting a turkey for about 15 minutes per pound.
• A meat thermometer is the best tool for figuring out if your turkey is fully cooked.

ROAST TURKEY AND GRAVY WITH ONIONS AND SAGE

Steps:

• Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the minced thyme and lemon zest. Wash the turkey inside and out, drain it well and pat it all over with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish just large enough to hold it and wrap the whole dish tightly with plastic wrap. Refrigerate for 1 or 2 days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent.
• Preheat the oven to 325 degrees F. Put the turkey in a large roasting pan, discarding any juices in the dish. Place the onion, lemon and thyme sprigs in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it generously with salt and pepper.
• Roast the turkey for 2 to 2 1/4 hours, until the breast meat registers 165 degrees F on an instant-read thermometer (put the thermometer in sideways). Remove from the oven and place the turkey on a carving board. Cut off the legs and thighs and put them back into the roasting pan, covering the breast and carcass tightly with aluminum foil. Place the roasting pan back in the oven for 15 to 20 minutes, until the dark meat registers 180 degrees F. Remove the dark meat to the carving board with the turkey, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes.
• Pour a 1/4-inch layer of the gravy into a large (12-by-16-inch) ovenproof serving platter (make sure it's ovenproof!). Carve the turkey and arrange it artfully on top of the gravy. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra gravy on the side.
• For the gravy:
• Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock) and 1 teaspoon pepper. Bring to a boil, lower the heat and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
• After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.

MAKE-AHEAD TURKEY GRAVY WITH ONIONS & SAGE

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
• After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.

TED ALLEN'S DECONSTRUCTED HOLIDAY TURKEY WITH SAGE GRAVY

Steps:

• For the Gravy:
• 2 to 3 cups low-sodium chicken broth
• 4 tablespoons unsalted butter
• cup all-purpose flour
• Kosher salt and freshly ground pepper
• Brine the turkey:
• Rinse the turkey parts and place in doubled 21/2-gallon resealable plastic bags (or a large stockpot). Add 1/4 cup salt, the honey, garlic, bay leaves, thyme, 2 sprigs sage, the peppercorns, allspice and celery leaves. Add enough cold water to cover the turkey (about 3 quarts). Press out the air, close the bags and place in a large bowl or other container to protect against any leaks. Refrigerate at least 6 hours or overnight. Roast the turkey: Position racks in the upper and lower thirds of the oven and preheat to 425.
• Remove the turkey parts from the brine and pat dry with paper towels. Place skin-side up on racks set in 2 medium roasting pans (be sure to leave space between the turkey parts to allow air to circulate). Pour 1 cup water into each pan. Drizzle the turkey parts with melted butter and scatter with the leaves from the remaining 2 sage sprigs. Place 1 pan on each oven rack and roast until the turkey begins to brown, about 30 minutes.
• Lower the oven temperature to 400. Switch the positions of the pans and rotate from front to back. Continue roasting until a thermometer inserted into the thickest part of the breast (avoiding bone) registers 165degrees, 1 hour to 1 hour, 15 minutes. Transfer the turkey parts to a platter and tent with foil.
• Make the gravy: Pour the pan juices into a 4-cup glass measuring cup and let rest until the fat rises to the top, 2 to 3 minutes. Skim off and reserve the fat. Set 1 roasting pan across 2 burners, add 2 cups chicken broth and bring to a simmer over medium-high heat, scraping up any browned bits. Add the simmering broth to the pan juices in the measuring cup, then add the additional chicken broth, if needed, to equal 4 cups liquid.
• Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until smooth, about 2 minutes. Gradually whisk in the broth mixture and any collected juices from the platter. Increase the heat to medium high and boil, uncovered, until thickened, about 8 minutes. Season with salt and pepper.
• Carve the turkey pieces and garnish with sage. Serve with the gravy.

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.)

CITRUS-SAGE ROAST TURKEY BREAST WITH GRAVY: SMALL CROWD

Steps:

• Roast turkey breast:
• Heat oven to 425°F with rack in lowest position. Discard any excess fat from inside turkey cavity. Pat dry inside and out.
• Stir together butter, sage, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Grate enough zest from orange to measure 1 teaspoon and add to butter mixture. Halve orange lengthwise and save one half for another use. Cut remaining half into wedges.
• Starting at wider, thicker end of breast, gently slide an index finger between skin and flesh of breast to loosen skin, leaving skin attached to breast at other end (be careful not to tear skin). Push butter mixture evenly under skin on both sides of breast, and massage skin from outside to distribute butter evenly.
• Put turkey on V rack in roasting pan and sprinkle all over with 3/4 teaspoon salt (if using a kosher turkey, see the Cooks' notes) and 1/4 teaspoon pepper. Put orange and red onion wedges in area between rack and breast. Add 1 cup water to pan and roast turkey 30 minutes.
• Reduce oven temperature to 350°F. Rotate breast 180 degrees and baste with pan juices, then roast 30 minutes.
• Rotate breast again 180 degrees, and baste with pan juices. Tent breast loosely with foil and continue to roast until an instant-read thermometer inserted into thickest part of breast (test both sides, close to but not touching bone) registers 165°F, 25 to 40 minutes longer. (Baste with juices once more; if pan becomes completely dry, add 1/2 cup water.) (Total roasting time: about 1 1/2 hours.)
• Transfer turkey to a platter, reserving juices in pan. Let turkey stand, uncovered, 25 minutes. Discard orange and onion wedges.
• Make gravy while turkey stands:
• Pour pan juices through a fine-mesh sieve into 1-quart glass measure (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)
• Position roasting pan across 2 burners, then add 1 cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into glass measure containing pan juices. Add enough turkey stock to pan juices to bring total to 2 1/4 cups (if stock is congealed, heat to liquefy).
• Melt butter in a 1 1/2- to 2-quart heavy saucepan over medium-low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper.

SAGE AND CITRUS PERFECT TURKEY GRAVY

Steps:

• Mix Gravy Mix, flour and sage in large saucepan. Gradually stir in water, turkey drippings and juice with wire whisk until smooth.
• 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.)