Perfect Gravy Recipes

THE BEST GRAVY

Steps:

• Heat the vegetable oil in a saucepan over medium heat. Add the onion and turkey neck and giblets; cook, stirring, until browned, about 15 minutes. Add the broth, herb sprigs and bay leaf; cover and simmer about 2 hours (do this while the turkey roasts).
• Once your turkey is done, transfer it to a cutting board to rest and pour the pan drippings into a large fat separator cup. Strain the broth; save the giblets for chunky gravy, if desired.
• Put the roasting pan on the stovetop over low heat. Add a splash of the broth to the pan and scrape up any browned bits with a wooden spoon. Transfer the liquid and bits to the fat separator.
• The fat will rise to the top of the degreasing cup. Spoon off 1/2 cup fat and transfer to a saucepan. (If you don't have enough turkey fat, add butter to measure 1/2 cup total.) Scatter in the flour and whisk to incorporate. Cook over medium heat, stirring in a figure-eight motion with a wooden spoon, until the flour mixture browns slightly, about 4 minutes.
• Gradually ladle the hot broth into the flour mixture, whisking constantly (this is key, or your gravy will be lumpy). Bring to a boil, then adjust the heat so the gravy simmers gently.
• Add the remaining turkey drippings to the gravy, leaving any extra fat behind in the fat separator. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper.

PERFECT GRAVY

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.

PERFECT GRAVY

Steps:

• Pour drippings (juice and fat) from roasting pan carefully into heatproof measuring cup or fat separator. Let stand until fat rises to the top.
• Remove 1/4 cup of the fat; return to roasting pan. Discard any remaining fat. Add enough water or broth to remaining drippings to measure 2 cups.
• Gradually add flour to drippings mixture; stirring constantly with wire whisk until well blended.
• Return drippings mixture to roasting pan over two burners. Bring to boil. Reduce heat to medium-low; simmer 5 to 10 min. or until slightly thickened, stirring frequently.
• Season to taste with pepper; stirring lightly with wire whisk.

PERFECT TURKEY GRAVY

Steps:

• Mix Gravy Mix and flour in large saucepan. Gradually stir in water and turkey drippings with wire whisk until smooth. Stir in chopped turkey giblets, if desired.
• Stirring frequently, cook on medium-high heat until gravy comes to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will continue to thicken upon standing.)

PERFECT GRAVY

Steps:

• Make giblet broth while turkey is roasting. Trim any fat or membrane from giblets. Liver should not have gallbladder, a small green sac, attached. If it is, trim off, removing part of liver if necessary. Do not pierce sac; it contains bitter liquid. Rinse giblets, and pat dry.
• In medium saucepan, melt 3 tablespoons butter over medium-high heat. Add vegetables. Cook, stirring, until slightly brown, 5 to 10 minutes. Reduce heat to medium, add neck. Cook, stirring, until slightly brown, about 5 minutes. Add 4 cups water. Add heart, gizzard, peppercorns, and bay leaf. Cover; bring to boil. Reduce heat to medium low; cook, uncovered, until broth is reduced to about 3 cups, 50 to 60 minutes. Set aside.
• Meanwhile, chop liver finely. Melt remaining 1/2 tablespoon butter in small skillet over medium-low heat. Add liver; cook, stirring constantly, until liver is fully cooked and no longer releases blood, 4 to 6 minutes. Add to cooking giblet broth.
• Transfer roasted turkey to a large platter. Pour juices from pan into fat separator. Set aside to separate, about 10 minutes.
• Strain reserved broth. Return to saucepan, and warm over low heat. Place roasting pan over medium-high heat. Pour Madeira into measuring cup, then into pan, let bubble, and scrape bottom and sides of pan with wooden spoon to dislodge cooked-on bits.
• Make a slurry: Place flour in glass jar with tight-fitting lid. Ladle 1 cup broth into jar. Shake until combined. Slowly pour into roasting pan; stir to incorporate. Cook over medium heat, stirring until flour is cooked, 2 to 3 minutes. Slowly stir in remaining broth.
• Raise heat to medium high. Pour pan juices into fat separator; add dark drippings from bottom into roasting pan. Discard fat. Stir in rosemary. Season with salt and pepper. Cook 10 to 15 minutes to reduce and thicken. (For thicker gravy, add 1 more tablespoon flour, and reduce gravy to 2 1/2 cups in step 2.)
• Strain liquid from pan through very fine sieve. Adjust seasoning. Keep warm in heatproof bowl over pan of simmering water.

THE PERFECT GRAVY

Steps:

• Melt butter in a medium-size saucepan over medium heat about 1 minute, do not brown; add 1 can of the broth; bring to a simmer.
• In large measuring cup or bowl with a pouring spout, whisk remaining can of broth, gravy starter and flour.
• Gradually pour flour mixture into simmering broth while stirring with a wooden spoon to incorporate.
• Add salt, poultry seasoning and pepper.
• Increase heat to medium-high and bring mixture to a full boil.
• Once boiling, cook 3 minutes, until thickened (to test thickness, draw your finger through gravy on back of spoon. If distinct line forms, the gravy is ready).
• Transfer to a gravy boat and serve warm.