Turkey Gravy From Mccormick 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 MCCORMICK TURKEY GRAVY

Steps:

• Carefully gather drippings from your cooked turkey and place them in a medium saucepan.
• In another saucepan, add ½ cup flour and melted butter. Mix together until well blended and smooth.
• Add a little of the turkey drippings to the mixture at a time, keeping it well whisked and smooth. Once the mixture in the glass has a fair amount of liquid added to it, you can pour it into the saucepan with the remaining drippings and whisk well until smooth.
• Bring to a boil, stirring consistently to keep from burning. Remove from heat and add salt and pepper to taste. Serve warm over turkey, potatoes, hot sandwiches or any other way you desire. Enjoy!

TURKEY GRAVY

Steps:

• Pour pan juices into 1 qt glass measure (do not clean roasting pan).
• Skim off fat and keep separate from juices.
• If there is less than 1/4 cup of fat, add melted butter.
• Straddle roasting pan across 2 burners. Add 1 cup stock to pan. Deglaze by bringing to a boil over high heat and scrapping up browned bits.
• Add back into remaining 3 cups stock.
• Whisk together fat and flour in a 2 quart heavy saucepan.
• Cook roux over moderately low heat, whisking for 3 minutes.
• Add hot stock to roux in a fast, steady stream, whisking constantly to avoid lumps.
• Whisk in accumulated juices from turkey platter and minced heart and gizzard, if using.
• Simmer for 10 minutes, whisking occasionally.
• Season to taste with salt and pepper.

BEST TURKEY GRAVY FROM COOK'S ILLUSTRATED

Steps:

• Make the Broth: Heat oil in large saucepan over medium-high heat. Brown turkey giblets and neck for 5 minutes. Cook onion for 3 minutes. Cover and cook over low heat for 20 minutes.
• Add chicken broth and water, scrape pan bottom, and bring to boil. Add herbs and simmer, skimming foam from surface, for 30 minutes.
• Pour broth through fine-mesh strainer. Reserve and dice heart and gizzard. Refrigerate broth and diced giblets until ready to use.
• Make the Roux and Thicken the Broth: Melt butter in large saucepan over medium-low heat. Whisk in flour. Cook, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes. Bring reserved turkey broth to simmer.
• Gradually add hot turkey broth to roux. Vigorous and constant whisking at this point is key to avoiding lumps. Reserve 1 cup of broth for deglazing roasting pan (see #9).
• Simmer gravy, stirring occasionally and skimming scum from surface with spoon, until thickened, about 30 minutes. Set aside, covered, until turkey is done.
• Deglaze the Pan and Add the Drippings To the Gravy: Pour drippings through mesh strainer set over measuring cup. Let liquid settle until fat rises to top. Return vegetables in strainer to roasting pan.
• Tilt measuring cup and use wide, shallow soup spoon to skim fat off surface. Reserve defatted drippings. Return gravy in saucepan to simmer.
• Place roasting pan over two burners at medium-high heat. Add wine and reserved 1 cup broth and scrape up browned bits in pan. Boil until liquid reduces by half, 5 minutes.
• Strain roasting pan liquid into gravy, pressing on solids to extract all liquid. Add defatted drippings to taste. Stir in giblets and serve.

MCCORMICK SAVORY HERB RUB ROASTED TURKEY

Steps:

• Place turkey on rack in roasting pan. Brush with oil. Mix seasonings. Sprinkle 1 tablespoon of the seasonings inside the turkey. Spread remaining seasoning over entire surface and under skin of turkey. Place onion and bay leaves inside turkey. Add 1/2 cup water to pan. Cover loosely with heavy-duty foil.
• Roast in preheated 325 oven 1 hour. Remove foil. Roast 2-2 1/2 hours longer or until internal temperature reaches 165 (175 in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Reserve pan juices to make 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.)

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!