All Purpose Gravy Recipes

BEST GRAVY EVER

Steps:

• Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.
• 2 to 3 days before roasting:
• Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
• Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
• Early on the day or the night before you'd like to eat:
• Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
• Preheat the oven to 500 degrees F.
• Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
• Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
• Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
• Roast the turkey on lowest level of the oven at 500 degrees F. for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest for at least 15 minutes before carving.

LAURA KURELLA

Steps:

• 1 In a small bowl, add water and flour, stirring to remove all lumps. 2 Gather any juice or dripping or bits from the meat source and in a saucepan over low heat, add broth to pan stirring constantly with a wooden spoon to dissolve all in the pan. 3 As the liquid reduces, add salt, pepper, and spices, including the gravy master. If gravy is too thick, add more water, a little at a time while stirring. Stop at the desired thickness. Remove from the heat. 4 Pour gravy through a strainer to remove any lumps and debris that did not dissolve.
• 1 Add ingredients at Step #3 and continue as instructed.

ALL-PURPOSE GRAVY RECIPE

Steps:

• In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.
• Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
• Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve immediately or store in an air-tight container and refrigerate for up to a week or freeze; reheat before serving.

ALL-PURPOSE GRAVY

Steps:

• Heat butter in large saucepan over medium-high heat.
• Add vegetables and cook, stirring frequently, until softened and well-browned (about 7 minutes).
• Reduce heat to medium.
• Add flour, stirring constantly, until well-browned (about 5 minutes).
• Gradually add broths while whisking constantly.
• Bring mixture to boil and skimming off any foam on surface.
• Reduce heat to medium-low and add bay leaf, thyme, and peppercorns.
• Simmer, stirring occasionally, about 20 minutes until thickened and reduced to 3 cups.
• Strain gravy through fine-mesh strainer.
• Press on solids to extract as much liquid as possible.
• Add salt & pepper to taste.
• To thaw frozen gravy:.
• Add gravy to pan with 1 tablespoon of water and warm on low heat until thawed.
• Gravy may appear to have separated.
• Whisk vigorously to recombine.

GOOD GRAVY

Steps:

• Melt the Clarified Butter in large saute pan over medium-high heat. Fry the thyme and sage in the butter until fragrant, about 1 minute. Add the flour and cook for 1 minute or until the mixture smells nutty. Add the potato starch and stir to combine.
• Add the chicken broth and soy sauce to the pan. Whisk to combine and eliminate any lumps. Bring the mixture to a simmer and cook until thickened slightly, approximately 5 minutes. Remove from the heat and add the vinegar and nutmeg. Pour into a thermos to keep warm for serving.
• Melt the butter in a heavy saucepan over low heat and slowly cook until the bubbling ceases and the liquid turns clear, 30 to 40 minutes. Strain and cool, being sure to leave any solids in the bottom of the pan. Store in an airtight container in the fridge for up to a month.
• Yield: approximately 15 ounces

ALL-PURPOSE GRAVY

Steps:

• In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.
• Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and WELL BROWNED, about 7 minutes (important step: browning will give the gravy great flavor). Reduce heat to medium; stir in flour and cook, stirring constantly, until THOROUGHLY BROWNED and fragrant, about 5 minutes (again the browning is very important step for flavor). Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
• Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.
• NOTE: If you would like to double the recipe, use a Dutch oven to give the vegetables ample space for browning and increase the cooking times by roughly 50 percent. The finished gravy can be frozen. To thaw either a single or double recipe, place the gravy and 1 tablespoon of water in a saucepan over low heat and bring slowly to a simmer. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.

ALL PURPOSE GRAVY: RECIPE

Steps:

• 1. Melt butter in large saucepan over med-high heat. Add the vegetables and cook until softened and well browned, about 25 minutes. The browner the vegetables, the darker the gravy will be. Stir in the flour and cook, stirring constantly, until thoroughly browned, about 10 mins. 2. Gradually whisk in the broths and bring to a boil. Add the bay leaf, thyme, and peppercorns and simmer, stirring occasionally, until thickened, 20 to 25 minutes, skimming off any foam that forms on the surface. 3. Discard the bay leaves and purée until smooth. Season the gravy with salt and pepper to taste. Test Kitchen Tip: The color and flavor of this gravy come from the cooking vegetables and flour until they are well-browned. It may seem as though they are turning too dark, but it is a step necessary to producing richly flavored and colored gravy. TO MAKE AHEAD; The gravy can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months. Reheat over low heat, stirring to recombine, or microwave, stirring often, until warm and smooth, 1 to 3 minutes. To thaw, place the gravy and 1 tablespoon of water in a saucepan over low heat and bring to a simmer slowly. The gravy may appear broken or curdled as it thaws, but a vigorous whisking will recombine it.