FOOLPROOF TURKEY GRAVY
There are just two simple steps (and five easy ingredients) in this delicious turkey gravy from drippings. You'll be delighted with the smooth, flavorful results. This is a recipe you'll return to every year, so be prepared to become the designated "gravy maker" at all your holiday gatherings. You'll get rave reviews, but don't let anyone know how easy it really is to make turkey graving from drippings; it may sound complicated, but with Betty's foolproof recipe you'll be able to add another turkey feather to your apron.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
- Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 2 Tablespoons, Sodium 200 mg
TURKEY PAN GRAVY
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 3 cups gravy
Number Of Ingredients 10
Steps:
- Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf; season with salt and pepper. Cook until shallot is tender, about 3 minutes.
- Meanwhile, make a paste with the butter and flour in a small bowl; set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.
THE PERFECT TURKEY WITH PAN GRAVY
Provided by Food Network
Categories main-dish
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Remove the center oven rack and preheat oven to 325 degrees F.
- Remove the giblets and neck from the turkey and rinse. Reserve for the dressing.
- Place chopped onions, celery, and carrots in the bottom of the roasting pan. Pick a few herbs off the stalks and add to the vegetables. Set aside.
- Pat dry the turkey with paper towels. Season the cavity with kosher salt (approximately 2 tablespoons). Place the quartered onion and the remaining herbs inside the turkey cavity. Cover the tips of the wings with aluminum foil and truss the turkey (see Cook's Note**).
- Rub the turkey with the softened butter. Place the turkey in the roasting pan breast side up on a roasting rack.
- Place the turkey in the oven with the lid on. Baste every hour starting after the first 1 1/2 hours. Cook until an instant read thermometer inserted in the leg meat near the hip joint reads 160 degrees F (approximately 3 hours). Remove the lid and turn the oven up to 400 degrees F. Continue to cook the turkey for 20 to 25 minutes, until the turkey skin is golden and an instant-read thermometer inserted in the leg meat near the hip joint reads 175 degrees F. Remove the turkey from the pan and let it rest in a warm place for 20 minutes before carving (see Cook's Note***.)
- Place roasting pan over medium heat and add 1/2 cup of water. Use a wooden spoon to help release the drippings from the bottom of the pan. Using a fine sieve, strain drippings into a medium saucepot. Place the saucepot over medium heat.
- Whisk the cream and flour together in a small bowl to create a smooth paste. Add a 1/2 cup of the pan drippings to the cream mixture and whisk together. Pour the cream mixture into the saucepot and whisk together. Cook for approximately 2 to 3 minutes and reduce heat to medium low. Simmer for 15 minutes. Season with salt and pepper. Serve with the perfect turkey.
BISQUICK'S EASY TURKEY POT PIE
Make and share this Bisquick's Easy Turkey Pot Pie recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- (350ºF. for glass pan).
- Heat soup, broth, turkey and vegetables to boiling, stirring constantly.
- Boil and stir 1 minute.
- Spread in ungreased rectangular pan, 13x9x2-in.
- Stir remaining ingredients until blended.
- Pour evenly over soup mixture (crust will rise during baking).
- Bake about 30 minutes or until light brown.
BISQUICK™ TURKEY PAN GRAVY
Luscious, rich turkey pan gravy is a 10-minute affair with this reliable recipe. In fact, you can use this pan gravy recipe with any type of drippings. It's certainly not exclusive to turkey. Once you master it, you'll probably find yourself turning to it time and again, as home cooks have been doing for generations. It all starts with a hot skillet and pan drippings, add 2 tablespoons of Bisquick™ and stir until well blended and browned. Then, whisk in the broth and ta-da you've got gravy! Turns out, the secret to lump-free gravy is not a secret at all, it's just a matter of following this foolproof recipe.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- After removing turkey from pan, pour drippings (turkey juices and fat) into fat separator or glass measuring cup, leaving browned particles in pan. The fat will rise to the top. With spoon, return 2 tablespoons of the fat to the pan. Pour or spoon off and discard any remaining fat drippings.
- Stir Bisquick into fat in cooking pan. Cook over low heat, stirring constantly and scraping up browned bits, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in reserved juices plus enough broth or water to equal 1 cup. Heat to boiling stirring constantly. Boil and stir 1 minute. Stir in browning sauce if a darker color is desired.
Nutrition Facts : Calories 20, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (2 tablespoons), Sodium 150 mg, Sugar 0 g, TransFat 0 g
MOM'S PAN TURKEY GRAVY
Super easy gravy to make and VERY tasty! I use this recipe to make chicken gravy as well. Can also be used to make a delicious gravy for roasts, just use beef broth instead of chicken. Came from my mom, as most everything does!
Provided by mrsteacher22
Categories Meat
Time 25m
Yield 2 cups
Number Of Ingredients 5
Steps:
- After roasting the turkey, transfer it to a platter. Either place roasting pan on burner of stove or place dripping in a pan on stove. Turn burner to medium heat.
- Mix flour with cold milk in a jar with a lid and shake to remove lumps. Add a little bit of the pan drippings to jar and mix.
- Pour milk/flour mixture into the roasting pan with drippings. Add broth. Cook and stir over medium heat until thickened and bubbly. Turkey gravy is usually not very thick. If you want the gravy thicker, add more flour/milk.
- Season with salt & pepper.
- OPTIONAL: I always take the giblets, put them in a pan and cover with water and cook on slow simmer until done, about 2 hours. Then chop the meat and add it to the gravy. Yum!
Nutrition Facts : Calories 105.2, Fat 2.3, SaturatedFat 1, Cholesterol 4.3, Sodium 587.7, Carbohydrate 14, Fiber 0.4, Sugar 0.6, Protein 6.2
BISQUICK'S EASY TURKEY POT PIE RECIPE - (3.5/5)
Provided by á-347
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF. (350ºF. for glass pan). Heat soup, broth, turkey and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased rectangular pan, 13x9x2-in. Stir remaining ingredients until blended. Pour evenly over soup mixture (crust will rise during baking). Bake about 30 minutes or until light brown
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