Foolproof Gravy Recipes

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FOOLPROOF TURKEY GRAVY



Foolproof Turkey Gravy image

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

1/4 cup turkey drippings (fat and juices from roasted turkey)
1/4 cup Gold Medal™ all-purpose flour
2 cups liquid (juices from roasted turkey, broth, water)
1/2 teaspoon salt, or less, if using turkey drippings
1/2 teaspoon pepper

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

FOOLPROOF GRAVY



Foolproof Gravy image

Make your Thanksgiving or other special-occasion dinner easy with this can't-miss recipe. Use the drippings from your roasted turkey, and the gravy is done in just 20 minutes. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Time 20m

Yield 2-1/3 cups.

Number Of Ingredients 7

Drippings from 1 roasted turkey
1/2 to 1 cup turkey or chicken broth
1/4 cup plus 1 tablespoon all-purpose flour
1/2 cup fat-free milk
1 teaspoon chicken bouillon granules
1/4 teaspoon poultry seasoning
1/8 teaspoon white pepper

Steps:

  • Pour drippings into a 2-cup measuring cup. Skim and discard fat. Add enough broth to the drippings to measure 2 cups; transfer to a small saucepan and bring to a boil., In a small bowl, whisk flour and milk until smooth; gradually stir into drippings mixture. Stir in the bouillon granules, poultry seasoning and white pepper. Return to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 165 calories, Fat 17g fat (7g saturated fat), Cholesterol 17mg cholesterol, Sodium 103mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

PERFECT GRAVY



Perfect Gravy image

After you've roasted the turkey, save all the fat and juices in the pan, and use them to make this delicious gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events

Time 20m

Yield Makes 3 cups

Number Of Ingredients 5

1/4 cup flour
3/4 cup water
2 to 3 tablespoons turkey pan drippings
4 cups (1 quart) reduced-sodium chicken broth
Coarse salt and ground pepper

Steps:

  • Remove turkey from the roasting pan. In a small jar, shake flour with water until smooth; set aside.
  • Leaving carrot, onion, and turkey neck in the pan, remove 2 to 3 tablespoons of fat from the bottom, using a baster.
  • Place pan over medium heat; add chicken broth. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Simmer the mixture until the sauce has darkened, about 5 minutes.
  • Remove the vegetables and the turkey neck from the pan, and discard. Strain the sauce into a large measuring cup; discard any solids. You should have approximately 3 1/2 cups of strained liquid; add more stock if needed.
  • Return the liquid to the pan; bring it to a simmer. Whisking constantly, gradually add the flour mixture.
  • Cook mixture until gravy is smooth, has no lumps, and is thick enough to coat the back of the spoon, 10 to 12 minutes. Season gravy with salt and pepper to taste. Serve hot.

FOOLPROOF GIBLET GRAVY



Foolproof Giblet Gravy image

This is a really good tasting gravy and most of the work can be done before the turkey is finished. Anything to help reduce the last minute chaos of getting holiday dinners on the table. I got this from a 1991 issue of Woman's Day.

Provided by Pinkytz

Categories     Sauces

Time 2h15m

Yield 6-7 cups, 14 serving(s)

Number Of Ingredients 11

turkey neck
turkey giblets (refrigerate liver until needed)
6 cups chicken broth
2 large onions, sliced
1 cup carrot, sliced
1 cup dry white wine or 1 cup water
1/2 cup celery leaves
6 tablespoons butter, at room temperature
3/4 cup all-purpose flour
turkey drippings
salt and pepper

Steps:

  • Stage 1 MAKE BROTH.
  • Up to 3 days ahead cut turkey neck and heart in half.
  • Put into a large saucepan along with gizzard and remaining broth ingredients.
  • Bring to a boil, reduce heat and simmer gently, uncovered, 1 1/2 hours.
  • Add liver and simmer 30 minutes longer or until gizzard is very tender.
  • Remove giblets to a cutting board.
  • Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible.
  • Discard vegetables.
  • Add water to broth if needed, to make 6 cups.
  • Chop giblets and neck meat.
  • Refrigerate.
  • Stage 2 THICKEN BROTH.
  • Mash butter and flour with a fork until blended to a paste. Break into 4 chunks.
  • Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until blended.
  • Whisk until thickened and boiling. Boil 3 minutes minutes longer to cook out any "floury" taste.
  • Cover surface of gravy to keep skin from forming.
  • Refrigerate.
  • Stage 3 FINISH GRAVY.
  • After turkey is removed from roasting pan: Spoon fat off pan drippings and discard.
  • Stir juices in pan (add up to 2°C water if juices have evaporated), scraping up brown bits on bottom of pan.
  • Add no more than 2 cups of drippings to gravy or it will be too thin.
  • Stir in giblets and neck meat.
  • Heat and season to taste.

Nutrition Facts : Calories 111.1, Fat 5.6, SaturatedFat 3.3, Cholesterol 13.1, Sodium 372.1, Carbohydrate 9, Fiber 0.8, Sugar 1.8, Protein 3.1

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