Kittencals Easy No Fail Make Anytime Turkey Gravy Recipes

BOURBON TURKEY GRAVY

Steps:

• Pour roasting pan drippings in measuring cup and allow to separate.
• Reserve 3 tablespoons of the fat.
• Discard remaining fat and add drippings to turkey stock.
• Heat reserved fat in roasting pan over medium-high heat.
• Add garlic, shallot, rosemary, and bay leaf.
• Cook and stir until shallot is tender, about 5 minutes.
• Make a paste with butter and flour in a small bowl and reserve.
• Add broth to roasting pan and scrape up any brown bits from bottom of pan.
• Bring to boil.
• Slowly whisk in flour mixture, continuing to boil, until thickened.
• Season to taste with salt and pepper.
• Stir in one capful of good bourbon just before serving.

TURKEY PAN GRAVY

Steps:

• Place all in a large saucepan and bring to a boil, stirring constantly. (add water or broth if you don't have a lot of turkey drippings).
• Reduce heat. Stir more or use a hand blender to make smooth.

TURKEY GRAVY

Steps:

• Heat oven to 350.
• Place turkey wings, celery, onion and carrot in roasting pan.
• Roast in 350 oven for 1 hour, stirring twice, or until nicely browned.
• Place ingredients from roasting pan in 8 qrt stockpot.
• Add the water.
• Simmer, partially covered 2 hours, skimming fat from time to time.
• Strain.
• Add more water if needed to make 4 cups broth.
• (Can be made a day ahead and refrigerated.) To make gravy, add broth from freshly cooked whole turkey to above recipe, reserving 1/2 cup.
• Cook over low heat, scraping up browned bits.
• Stir flour and reserved 1/2 cup broth in small bowl.
• Whisk into pan along with salt and pepper.
• Cook over low heat, whisking, until thickened.
• Strain into gravy boat.
• For soup stock, skip step 4 and 5 and add soup ingredients and cook accordingly, instead.

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!

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.