Mean Chefs Turkey Gravy Recipes

CHEF JOHN'S MAKE-AHEAD TURKEY GRAVY

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
• Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
• Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
• Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
• Strain turkey stock and reserve 6 cups of stock; discard all the solids.
• Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.

CHEF JOHN'S ROAST TURKEY AND GRAVY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
• Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
• Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
• Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
• While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
• Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
• Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

MEAN CHEF'S TURKEY GRAVY

Steps:

• When the turkey is done, transfer it to a serving platter to rest and set aside.
• Pour the pan drippings into a 1-quart glass measure, medium bowl, or gravy separator.
• Leave any browned bits in the bottom of the roasting pan.
• Let stand for 5 minutes.
• Using a large spoon, skim the clear yellow fat that rises to the surface and reserve (or pour fat out of separator into another bowl).
• If the drippings don't seem dark enough, pour half back into the roasting pan and set over two burners.
• Bring to a boil over high heat.
• As the drippings reduce they will darken.
• Pour in the remaining drippings until the liquid in the pan is as dark as you want.
• The amount of drippings will decrease, but the finished gravy will be darker and taste better without having to resort to something from a bottle.
• Remove browned drippings and Add enough stock to the drippings to measure 4 cups total cooking liquid.
• set aside Set the roasting pan on top of the stove over 2 burners on moderately low heat.
• Add 6 tablespoons of the reserved fat to the pan.
• Sprinkle the flour into the pan, whisking constantly.
• Let the mixture bubble, whisking constantly, until it browns, 1 to 2 minutes.
• It is important to let the mixture cook for a minute or two to allow the flour to lose its raw taste, but adjust the heat as needed to keep it from burning.
• Whisk in the cooking liquid, scraping up the browned bits on the bottom of the pan.
• Simmer for 2 to 3 minutes, whisking occasionally.
• If the gravy seems too thin, increase the heat to medium and boil until it is as thick as you wish.
• If desired, strain the gravy through a wire sieve to remove any extraneous bits of drippings.

TURKEY GRAVY

Steps:

• Melt the butter in a skillet over medium heat. Whisk in the flour and cook until golden, 1 to 2 minutes. Whisk in the warmed stock. Bring to a simmer and cook, stirring constantly, until thickened, 10 to 15 minutes. The mixture should coat the back of a spoon. Pour in the wine, stir and cook for an additional 2 to 3 minutes. Season to taste with salt and pepper.

TURKEY GRAVY

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Add the carrots, celery, corn cobs, onions, thyme, bay leaf and turkey neck to a medium pot. Add enough water to cover, place over direct heat, bring to a boil and simmer for 3 hours. Strain the stock through a fine mesh strainer.
• Melt the butter or turkey drippings to a medium saucepot over medium-high heat. Whisk in the flour and cook, whisking for a few minutes, until lightly browned. Whisk in the turkey stock. Bring to a boil and simmer, whisking occasionally, about 30 minutes. Season with salt and pepper and serve.

TURKEY GRAVY WITH FRESH HERBS

Steps:

• In a medium saucepan, bring turkey gravy to a boil over medium-high heat; immediately reduce to a simmer. Stir in parsley, chives and tarragon; serve.

MEAN CHEF'S MUSHROOM GRAVY

Steps:

• Melt the butter in a medium-size saucepan over medium heat.
• Add the mushrooms and sauté until brown, about 7 minutes.
• Stir in the flour; it will become very pasty.
• Cook this roux for 2 minutes, stirring constantly.
• It will stick to the bottom of the pan a little bit; that's okay.
• 2.
• Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
• Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
• Serve in a sauceboat.