HOLIDAY TURKEY GRAVY
I make this recipe a day ahead so I can get the food on the table faster on the big day. The aroma while this cooks permeates the whole house and gets everyone ready for the feast. I save the turkey meat and use it in recipes that call for cooked turkey or chicken. -Isabelle Rooney, Summerville, South Carolina
Provided by Taste of Home
Time 5h30m
Yield 6 cups.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place turkey wings and onions in a roasting pan. Roast, uncovered, until well browned, about 1 hour. Transfer wings and onions to a 5-qt. slow cooker. Add water to pan, stirring to loosen browned bits. Add to slow cooker. Stir in 6 cups broth, carrots and thyme. Cook, covered, on low 4 hours., Remove wings; discard or save for another use. Strain and discard vegetables from turkey stock; skim fat. In a 6-qt. stockpot, melt butter over medium-low heat; whisk in flour, pepper and remaining broth until smooth. Slowly whisk in stock; bring to a boil, stirring constantly. Reduce heat; simmer and stir until gravy reaches desired consistency.
Nutrition Facts :
MAKE-AHEAD TURKEY AND GRAVY
Ease the holiday time crunch with a make-ahead turkey recipe that's ready to serve when you are. It's a great choice for potlucks, too. -Marie Parker, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 5h5m
Yield 16 servings (2-1/2 cups gravy).
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Place turkey on a rack in a roasting pan, breast side up. Sprinkle with poultry seasoning and pepper. Tuck wings under turkey; tie drumsticks together., Roast, uncovered, 30 minutes. In a 4-cup measuring cup, mix broth, herbs, lemon peel and juice, and garlic; pour over turkey. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours, basting occasionally with broth mixture. Cover loosely with foil if turkey browns too quickly., Remove turkey from pan; let stand at least 20 minutes before carving. Skim fat from cooking juices., To freeze: Carve turkey and place in shallow freezer containers. Pour cooking juices over turkey; cool slightly, about 1 hour. Cover and freeze up to 3 months., To serve: Partially thaw turkey in refrigerator overnight. Preheat oven to 350°. Transfer turkey and cooking juices to a large baking dish. Pour 1-1/2 cups broth over top. Bake, covered, until a thermometer inserted in turkey reads 165°, 50-60 minutes., To prepare gravy: Remove turkey to a platter, reserving broth mixture; keep warm. In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in broth mixture; bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Serve with turkey.
Nutrition Facts : Calories 480 calories, Fat 22g fat (7g saturated fat), Cholesterol 218mg cholesterol, Sodium 434mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 64g protein.
GRAVY FOR THE CHRISTMAS TURKEY
This simple recipe uses white wine for a pale, light gravy, but it can also be made with red wine or Port for a richer flavour
Provided by Good Food team
Categories Condiment, Dinner, Side dish
Time 25m
Number Of Ingredients 3
Steps:
- Pour away any excess fat from the turkey roasting tin but keep the onion halves (if using our Roast turkey with citrus butter recipe). Set the tin over a medium heat, then sprinkle over the flour. Stir with a wooden spoon and cook for 2 mins, turning the onion over in the mixture to extract the flavour.
- Slowly stir in the wine and stock, adding any juices from the resting turkey. Bring to the boil, scraping the bits from the bottom, then simmer over a low heat for 15 mins. Sieve and season before serving alongside your Christmas turkey.
Nutrition Facts : Calories 123 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.24 milligram of sodium
THE BEST TURKEY GRAVY
This gravy takes a little work but it is sooooooo worth the time and effort.
Provided by JULZBROWN
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 3h35m
Yield 20
Number Of Ingredients 9
Steps:
- Remove the wrapping, and place the giblets and turkey neck into a large saucepan with onion, celery, white pepper, and turkey gravy mix. Pour the chicken broth over the mixture, bring to a simmer over medium-low heat, and simmer for 30 minutes. Remove the turkey liver and set aside. Allow the stock to simmer for 2 1/2 more hours. Stock should equal about 3 cups; add more chicken broth if necessary. Remove the giblets and chop them if you want to put them back into the gravy. Chop the liver if desired. Strain the stock into a saucepan; discard bones and spent vegetables.
- When the turkey is finished roasting, pour the drippings into a fat separator or bowl, and skim off the fat. In a bowl, whisk the quick-mixing flour with the pan drippings until smooth, then whisk the flour mixture into the stock. Bring the gravy mixture to a simmer over medium heat, whisking constantly, and add the chopped giblets, if desired.
Nutrition Facts : Calories 229.4 calories, Carbohydrate 4.9 g, Cholesterol 42.2 mg, Fat 20.3 g, Fiber 0.3 g, Protein 6.6 g, SaturatedFat 6 g, Sodium 142.9 mg, Sugar 1 g
EASY GRAVY FOR TURKEY
I love using vegetables to thicken a sauce instead of a more traditional choice like flour or cornstarch. The flavor of the garlic and onions here adds richness without being heavy. I think it is also tasty with the flavor of the turkey drippings. Additionally, the garlic cloves that are left somewhat whole in the gravy add texture. All that's missing are some potatoes and a platter of carved turkey...
Provided by Alex Guarnaschelli
Categories condiment
Time 1h15m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the garlic halves and sliced onions side by side in a single layer of foil with some foil to spare. Drizzle with the olive oil and season generously with salt. Wrap the foil over into a little package and place in the oven. Roast until completely tender when pierced with the tip of a knife, 45 to 50 minutes. Carefully open the foil and let cool. Squeeze the garlic out of their skins, using a fork or a knife if necessary to pry them out. Discard the skins.
- In a small saucepan over medium-high heat, simmer the sherry until reduced to a couple of tablespoons, about 10 minutes.
- Once the turkey has been transferred from the roasting pan to a cutting board to let rest, put the roasting pan over 2 burners and heat over medium high. Add the chicken broth. Using a whisk, scrape the browned bits from the bottom of the pan. Add the garlic and onions, mustard, vinegar, salt to taste, pepper and reduced sherry. Let the flavors infuse for a couple of minutes. Transfer most of the onions and garlic and some of the liquid from the roasting pan, about 1 1/2 cups, to a blender and blend until smooth. Return the puree to the roasting pan and bring to a boil, Cook, constantly whisking, until reduced to desired consistency. Adjust the seasonings.
TRISHA'S TURKEY GRAVY
Provided by Trisha Yearwood
Categories condiment
Time 15m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- Add the butter and flour to a skillet over medium heat and cook, stirring, until melted together and well combined, 2 to 3 minutes. Slowly stream in the stock while whisking and continue to cook until thickened, 8 to 10 minutes. Season with salt and pepper and stir in a little shredded turkey.
GRAVY FOR TURKEY
Provided by Isabel Costa
Categories condiments, sauces and gravies
Time 8m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Pour off fat from pan drippings. Strain drippings; measure them, to know how much flour to use. Pour drippings into a saucepan and heat over high heat.
- Combine a little of the drippings with the flour to make a paste. Whisk paste into drippings with lemon juice.
- Cook over medium heat until gravy thickens, and beat well. Serve with turkey.
DAY AHEAD CHRISTMAS TURKEY WITH STUFFING AND GRAVY
You can roast the turkey on Christmas Eve without spoiling the pleasure of serving it hot on Christmas day. The turkey is roasted up to within one hour of completion, the stuffing is removed and refrigerated. Then the turkey is stored, covered with wet towels, in refrigerator or a very cool place. The final roasting begins one hour before serving time. Make the gravy the day before, after the turkey has been partially roasted and refrigerated.
Provided by Olha7397
Categories Whole Turkey
Time 30m
Yield 14 serving(s)
Number Of Ingredients 21
Steps:
- FOR THE TURKEY: Rub turkey inside and out with cheesecloth dipped in lemon juice.
- Stuff as directed in stuffing recipe, and brush with melted butter. Place on rack in large roasting pan. Cover with 2 sheets of foil arranged to form a loose tent over bird. Roast in 325°F oven, calculating 25 minutes per pound. To cook in advance, deduct 1 hour from cooking time and remove from oven.
- Remove stuffing and unmould from cheesecloth into casserole. Let cool and chill.
- Leave foil on turkey; transfer to large platter. (Save pan drippings to make gravy.) Soak two large towels in cold water; wring and wrap around turkey and platter. Store in refrigerator overnight, keeping towels moist.
- Next day, finish roasting the turkey, with foil in place in 325°F oven for 1 hour or until legs move easily. Makes 14 generous servings.
- FOR THE SAUSAGE STUFFING:.
- Break up sausage or squeeze meat from casing into large greased skillet; cook over medium heat, stirring, until all traces of pink disappear.
- Stir in sage and savory. Drain and place in large mixing bowl.
- Melt butter in another skillet and sauté onions, celery and parsley until golden. Add salt and pepper to taste.
- Chop apricots if using, and stir into vegetables along with wheat germ.
- Add vegetable mixture and bread cubes to sausage meat; stir well; Moisten with enough hot water to make a dry or moist dressing as desired.
- Line turkey cavity with double thickness of cheesecloth. Using ice cream scoop, spoon stuffing into cheesecloth lining, allowing room for stuffing to expand during roasting. (Extra stuffing may be baked separately in small covered baking dish.).
- When turkey comes out of oven, remove cheesecloth with stuffing. Turn stuffing out into casserole discarding cheesecloth. Cover and refrigerate. Next day, reheat stuffing, covered, in 325°F oven until hot in centre. Makes enough for one 22 lb. turkey.
- FOR THE GRAVY: Pour drippings from roasting pan into large saucepan; let stand until fat rises to surface. Skim off fat.
- Heat drippings; sprinkle flour over and stir together. Add turkey stock and cook, stirring, over medium heat until bubbly and slightly thickened. Remove from heat and add salt and pepper to taste. Strain through coarse sieve and refrigerate.
- Wash roasting pan and line with foil in preparation for final hour of roasting turkey next day. Any additional pan drippings may be added to prepared gravy.
- Heat gravy gently before serving and pour into gravy boat.
- *Homemade turkey stock may be made by cooking turkey neck and gizzard in enough seasoned water to cover until tender. Strain and use for gravy.
- Canadian Living The Merry Christmas Cookbook.
Nutrition Facts : Calories 906.1, Fat 50.4, SaturatedFat 19.3, Cholesterol 329.5, Sodium 491.8, Carbohydrate 16.9, Fiber 2.1, Sugar 1.7, Protein 91
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