Proper Turkey Gravy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

SIMPLE TURKEY GRAVY



Simple Turkey Gravy image

This simple turkey gravy is...wait for it...simple! You don't want to use gravy from a can or from a package when it's this easy and delicious!

Provided by The Gruntled Gourmand

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 25m

Yield 16

Number Of Ingredients 5

½ cup fat from turkey drippings
½ cup all-purpose flour
1 cup liquid from turkey drippings
2 cups turkey stock
ground black pepper to taste

Steps:

  • Heat fat from turkey drippings in a saucepan over medium-low heat until liquefied, 2 to 3 minutes. Whisk flour into turkey fat until golden, about 5 minutes.
  • Whisk liquid from turkey drippings and turkey stock into fat-flour mixture; increase heat to medium and cook, whisking continuously, until gravy is smooth and desired consistency, 5 to 10 minutes. Season gravy with pepper.

Nutrition Facts : Calories 189 calories, Carbohydrate 3.1 g, Cholesterol 19.9 mg, Fat 19.3 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 5.7 g, Sodium 83.7 mg

THE BEST TURKEY GRAVY



The Best Turkey Gravy image

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

1 ¼ pounds giblets and neck from turkey
1 cup chopped onion
1 cup chopped celery
1 pinch ground white pepper, or to taste
2 (1.2 ounce) packages dry turkey gravy mix
3 (14.5 ounce) cans chicken broth, or more as needed
1 ¾ cups turkey drippings
¼ cup quick-mixing flour (such as Wondra®)
½ cup milk

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

PERFECT TURKEY GRAVY



Perfect Turkey Gravy image

Make the holidays extra special with Perfect Turkey Gravy. Great flavor and no lumps. For a change of pace, try one of the Flavor Variations listed below.

Provided by Food Network

Time 15m

Yield 15 (1/4-cup) servings

Number Of Ingredients 5

2 packages McCormick® Turkey Gravy Mix
1/4 cup flour
3 cups water
1 cup turkey pan drippings or turkey broth
1 cup chopped cooked turkey giblets (optional)

Steps:

  • 1. 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.
  • 2. 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.)
  • Sage & Citrus Perfect Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1 tablespoon orange or lemon juice and 1/2 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.
  • Roasted Cinnamon and Bacon Turkey Gravy: Cook 4 slices bacon in large saucepan until crisp. Drain on paper towels. Crumble bacon. Set aside. Reserve 2 tablespoons drippings in saucepan. Add 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1/4 cup flour, 1 teaspoon McCormick® Gourmet Collection Roasted Saigon Cinnamon, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Stir in bacon. Makes 12 (1/4-cup) servings.
  • Herbed Perfect Turkey Gravy: Prepare as directed. Stir 1/2 teaspoon McCormick® Rubbed Sage or 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix. Makes 15 (1/4-cup) servings.
  • Hearty Sage Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/2 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.
  • Hearty Herbed Turkey Gravy: Prepare as directed, decreasing water to 2 cups. Stir 1/4 teaspoon McCormick® Poultry Seasoning into Gravy Mix. Makes 12 (1/4-cup) servings.
  • Apple-Sage Turkey Gravy: Prepare as directed, decreasing water to 1 cup and adding 1 cup apple juice. Stir 1 teaspoon McCormick® Rubbed Sage into Gravy Mix. Makes 12 (1/4-cup) servings.
  • Garlic and White Wine Turkey Gravy: Prepare as directed, decreasing water to 2 cups and adding 1/4 cup white wine. Stir 1/4 teaspoon each McCormick® California Style Garlic Powder with Parsley and McCormick® Thyme Leaves into Gravy Mix. Makes 12 (1/4-cup) servings.
  • Mushroom-Onion Turkey Gravy: Melt 1 tablespoon butter in large saucepan on medium heat. Add 1/2 cup chopped mushrooms and 1/4 cup chopped onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick(R) Turkey Gravy Mix, 1 1/2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 8 (1/4-cup) servings.
  • Cinnamon-Chipotle Turkey Gravy: Melt 2 tablespoons butter in large saucepan on medium heat. Add 1/4 cup chopped red onion; cook and stir 5 minutes or until tender. Mix 2 packages McCormick® Turkey Gravy Mix, 1/4 cup flour, 1/4 teaspoon each McCormick® Ground Cinnamon and McCormick® Gourmet Collection Chipotle Chile Pepper, 2 cups cold water and 1 cup turkey drippings. Add to saucepan; mix well. Continue with Step 2 as directed above. Makes 12 (1/4-cup) servings.

CLASSIC TURKEY GRAVY



Classic Turkey Gravy image

Provided by Food Network Kitchen

Time 3h

Yield 8 cups

Number Of Ingredients 11

2 tablespoons unsalted butter
1 medium onion or leek, or 2 shallots, sliced
Neck and giblets from your turkey (discard the liver)
8 cups low-sodium chicken broth
3 sprigs thyme, parsley, rosemary and/or sage
1 bay leaf
Turkey drippings from your roasting pan
1/2 cup all-purpose flour
Dash of Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons cold Flavored Butter, recipe follows (optional)

Steps:

  • When your turkey goes into the oven, start the broth: Melt the butter in a large saucepan over medium-low heat. Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned, about 15 minutes. Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired.
  • When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup. Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon. (If the bits are stuck, put the pan over a low burner to loosen them.) Add the bits and liquid to the degreasing cup.
  • Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan over medium heat. Make a roux: Sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.
  • Gradually add the hot broth to the roux, whisking constantly to prevent lumps. Bring to a boil, then reduce the heat to medium low. Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat. If desired, chop the giblets and shred the neck meat; add to the gravy. Simmer, whisking occasionally, until the gravy thickens, about 10 minutes. Add the Worcestershire sauce and season with salt and pepper. Stir in the flavored butter, if desired.
  • Start with cold heavy cream and mix on high speed.
  • After about 3 minutes, you'll have whipped cream; continue mixing.
  • After about 6 more minutes, the butter will clump and separate from the liquid. Strain and wrap the butter in cheesecloth, then squeeze out the liquid.
  • Tip: To make perfect rounds, shape flavored butter into a log using parchment paper; wrap and chill, then slice.
  • Pumpkin
  • Mash 1/4 cup canned pure pumpkin, 1 stick softened butter, 1/4 teaspoon orange zest, 1/2 teaspoon each sugar and pumpkin pie spice, and a pinch of salt.
  • Spiced Cranberry
  • Simmer 1/2 cup cranberries with 1 tablespoon water, 1/4 cup sugar, 1 strip lemon zest, 1 cinnamon stick and 1 clove, 6 to 8 minutes. Discard the zest, cinnamon and clove; let cool. Pulse in a food processor with 1 stick softened butter and a pinch of salt.
  • Bourbon-Raisin
  • Microwave 1/2 cup raisins with 1 tablespoon bourbon, covered, 45 seconds; let cool. Pulse in a food processor with 1 stick softened butter, 1 tablespoon chopped chives and a pinch of salt.
  • Sage Brown Butter
  • Melt 1 stick butter over medium heat and cook until browned. Add 1/4 cup sage and fry 30 seconds; drain on paper towels, then chop. Let the brown butter cool; mash with 1 stick softened butter, the sage and a pinch of salt.

SIMPLE TURKEY GRAVY



Simple Turkey Gravy image

A traditional from-scratch gravy recipe will work for any roasted meat or poultry. Switch up the herbs to fit your preferences, or simply use what you have on hand. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Time 20m

Yield 16 servings (1/4 cup each).

Number Of Ingredients 6

Turkey drippings
3 to 3-1/2 cups chicken broth, divided
1/2 cup all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon pepper

Steps:

  • Pour turkey drippings and loosened browned bits from roasting pan into a 4-cup measuring cup. Skim fat, reserving 2 tablespoons. Add enough broth to the drippings to measure 3 cups., In a large saucepan, whisk flour, 3/4 cup broth and reserved fat until smooth. Add thyme, sage and pepper; gradually whisk in the drippings mixture. Bring to a boil, stirring constantly; cook and stir for 2-3 minutes or until thickened.

Nutrition Facts :

HOMEMADE TURKEY GRAVY



Homemade Turkey Gravy image

Homemade turkey gravy made simple!

Provided by Travis Strean

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 25m

Yield 16

Number Of Ingredients 4

2 cups turkey drippings, or as needed
¼ cup all-purpose flour
1 cup chicken broth, or more as needed
salt and ground black pepper to taste

Steps:

  • Separate the oil from the liquid in the turkey drippings by pouring the drippings into a clear 4-cup measuring cup. Allow the drippings to settle and separate into oil on top and juices on the bottom. Remove 1/4 cup oil using a kitchen syringe; transfer to a saucepan.
  • Mix flour into the oil in the saucepan; cook and stir over medium-low heat until color changes to a light brown, about 5 minutes. Pour 1 cup juices from the measuring cup into flour mixture (roux); cook and stir, adding more drippings for a thinner gravy, until gravy is heated through and smooth, about 5 minutes. Mix chicken broth into gravy; cook and stir until heated through, adding more broth for a thinner gravy, about 5 minutes.

Nutrition Facts : Calories 238.7 calories, Carbohydrate 1.6 g, Cholesterol 26.4 mg, Fat 25.6 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 7.5 g, Sodium 69.7 mg, Sugar 0.1 g

CLASSIC TURKEY GRAVY



Classic Turkey Gravy image

Making turkey gravy recipes is simple when you have the right proportions of ingredients. This version tastes delicious and will become your go-to gravy for every holiday dinner. -Virginia Watson, Kirksville, Missouri

Provided by Taste of Home

Time 15m

Yield 2 cups.

Number Of Ingredients 4

Drippings from 1 roasted turkey
1 to 1-1/2 cups turkey or chicken broth
1/4 cup all-purpose flour
Salt and white pepper to taste

Steps:

  • Pour turkey drippings into a 2-cup measuring cup. Skim fat, reserving 2 tablespoons; set aside. Add enough broth to the drippings to measure 2 cups., In a small saucepan, combine flour and reserved fat until smooth. Gradually stir in the drippings mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and white pepper to taste.

Nutrition Facts : Calories 45 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 127mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

PROPER TURKEY GRAVY



Proper turkey gravy image

This simple Christmas gravy can be made a few days ahead or you can freeze it for up to a month

Provided by Good Food team

Categories     Condiment, Dinner

Time 1h25m

Yield Serves 8 generously

Number Of Ingredients 6

2 chopped onions
1 large carrot, chopped
turkey neck (optional)
1.3l turkey or chicken stock
3 tbsp plain flour
5 tbsp white wine or water

Steps:

  • Put the onions and carrot in a large pan with the turkey neck (optional). Pour in stock and simmer for 1 hr. Strain to remove the vegetables and turkey, then return the liquid to the pan. (For a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.)
  • Blend the flour with the white wine or water, then blend this into the stock, stirring over the heat until thickened. Cool, then chill. Will keep for several days or freeze for 1 month. Thaw in the fridge a day ahead. Heat in a pan until piping hot, then add the juices from the turkey and season to taste.

Nutrition Facts : Calories 102 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium

PERFECT ROAST TURKEY WITH BEST-EVER GRAVY



Perfect Roast Turkey with Best-Ever Gravy image

Provided by Food Network

Categories     main-dish

Time 6h

Yield 18 servings with about 7 cups

Number Of Ingredients 8

8 tablespoons (1 stick) unsalted butter, at room temperature
Salt and freshly milled black pepper
2 1/2 quarts homemade turkey stock or canned reduced-sodium chicken broth
Melted unsalted butter, if needed
3/4 cup all-purpose flour
1/3 cup bourbon, port, or dry sherry, optional
1 (18-pound) fresh turkey
About 12 cups of your favorite stuffing

Steps:

  • Position a rack in the lowest position of the oven and preheat to 325 degrees F.
  • Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
  • Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
  • Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching the bone) reads 180 degrees and the stuffing is at least 160 degrees, about 4 1/2 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the skin to brown.
  • Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees F. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
  • Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
  • Place the roasting pan on two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside

EASY GRAVY FOR TURKEY



Easy Gravy for Turkey image

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

2 large heads garlic, ends removed, turned on their sides and split through the middle to expose each clove of garlic
2 medium yellow onions, thinly sliced
2 tablespoons extra-virgin olive oil
Kosher salt
1 cup dry sherry
4 cups chicken broth
Drippings from a roast turkey
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
Freshly ground black pepper

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.

TURKEY GRAVY



Turkey Gravy image

Provided by Damaris Phillips

Time 30m

Yield 2 cups

Number Of Ingredients 6

4 tablespoons unsalted butter
6 tablespoons all-purpose flour
4 cups turkey stock, warmed
1/4 cup white wine
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

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.

BASIC TURKEY GRAVY



Basic Turkey Gravy image

After you've roasted the turkey, use all the flavorful vegetables and cooking juices in the roasting pan to make a rich-tasting gravy.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 6 cups

Number Of Ingredients 5

1/4 cup turkey drippings
1 cup dry sherry or red wine
1/2 cup flour
8 cups water
Coarse salt and ground pepper

Steps:

  • Place roasting pan on stove across two burners. Bring pan liquids to a boil over high heat; cook, stirring occasionally, until vegetables are very brown, 5 to 15 minutes.
  • Pour off (and discard) all but 1/4 cup fat from pan. Add wine; cook, stirring constantly, until syrupy, 1 to 2 minutes. Add flour, and cook, stirring, until browned, 1 to 2 minutes.
  • Add water, and bring to a boil. Cook, stirring occasionally, until gravy reaches desired consistency, 5 to 10 minutes.
  • Discard large solids, and strain gravy through a fine-mesh sieve. Season with salt and pepper. Keep warm or reheat just before serving.

TURKEY GRAVY



Turkey Gravy image

I cooked my first turkey last night, wanting to get rid of the huge frozen turkey taking up space in our freezer. This recipe came out of one of my Better Homes & Gardens cookbook, and came out wonderful. I expected it to be much harder, since I have never made gravy or a turkey before.

Provided by TexasKelly

Categories     Sauces

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 4

roast turkey drippings
1/4 cup flour
2 cups chicken broth or 2 cups water
salt & pepper

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!

Nutrition Facts : Calories 24, Fat 0.4, SaturatedFat 0.1, Sodium 186.7, Carbohydrate 3.2, Fiber 0.1, Sugar 0.2, Protein 1.6

PERFECT TURKEY GRAVY



Perfect Turkey Gravy image

Learn how to make the perfect gravy for Thanksgiving using caramelized, brown bits from the bottom of the roasting pan, homemade Giblet stock, Madeira wine, and salt and pepper for seasoning.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Makes 3 cups

Number Of Ingredients 7

Giblet Stock
Perfect Roast Turkey 101
1 1/2 cups Madeira wine
3 tablespoons all-purpose flour
2 teaspoons minced fresh rosemary
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Make giblet stock while turkey is roasting.
  • Transfer roasted turkey to a large platter. Pour juices from the pan into a fat separator. Set aside to separate, about 10 minutes.
  • Strain stock, discarding solids, and return to saucepan; warm over low heat. Place roasting pan on top of stove over medium-high heat. Pour Madeira into measuring cup, then into pan, and let it bubble; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
  • Make a slurry: Place flour in a glass jar with a tight-fitting lid. Ladle 1 cup stock into jar, and close lid. 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 stock.
  • Raise heat to medium high. Add the dark drippings that have settled to the bottom of the fat separator to 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 1/2 cup less stock.)
  • Strain liquid from pan through a very fine sieve. Adjust seasoning. Keep warm in heat-proof bowl over a pan of simmering water until ready to serve.

GRPA'S BEST HOMEMADE TURKEY GRAVY



GRPA's Best Homemade Turkey Gravy image

I don't throw the word "best' out lightly, but this is seriously the best gravy that I've ever did. You'll just want to ladle yourself a bowl full of gravy and just eat it like soup. It's luscious, delicate and has so many dimensions of flavor. I make this gravy simultaneously with turkey, so it's best if it's made together. However, you can certainly replicate it using butter and chicken broth.

Provided by CHEF GRPA

Categories     Sauces

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 3

1/4 cup turkey fat or 1/4 cup butter
1/4 cup flour
2 cups chicken drippings or 2 cups broth

Steps:

  • This recipe is made together with Roast Turkey, and the turkey fat and drippings that render out while the turkey is roasting in the oven.
  • Strain the turkey liquid and the vegetables through a fine mesh sieve, pressing on the vegetables to get out as much juice out of them as possible. Discard the vegetables. They did their job.
  • Set the turkey drippings aside for about 5 minutes. The fat will rise to the top. If you have a gravy separator, this would be the time to use it.
  • Carefully spoon the fat into a small saucepan. You should have approximately ¼ cup of the turkey fat. If your turkey is on the leaner side, or you're cooking a wild turkey, add additional butter or oil, to have ¼ cup.
  • You should also have about 2 cups of turkey liquid, if not, add more broth, to equal 2 cups. You can also add a splash of white wine. I normally add wine to most of my gravies and sauces, but in this case, the gravy is SO flavorful, I don't think it needs it.
  • Heat up the fat until it's simmering.
  • Add the flour and whisk to combine.
  • Cook for about a minute, to cook off the raw flour taste.
  • Slowly pour in the turkey liquid (or chicken broth), whisking the whole time.
  • Bring it to a simmer and keep slowly adding more turkey liquid or chicken broth, whisking the whole time.
  • Simmer the gravy until it thickens, about 5 minutes. Set aside.
  • Serve with mashed potatoes and turkey.
  • You can easily reheat the gravy, if you make it ahead of time. It will thicken significantly with time, so if you're serving it the next day, you may wish to add more chicken broth to thin it out.
  • My Note:.

Nutrition Facts : Calories 45.5, Fat 0.1, Sodium 0.2, Carbohydrate 9.5, Fiber 0.3, Protein 1.3

PERFECT NO-FAIL ROAST TURKEY GRAVY



Perfect No-Fail Roast Turkey Gravy image

If you are looking for a fantastic homemade turkey gravy, look no further! This is by far the absolute best tasting gravy to accompany the traditional Thanksgiving or Christmas roast turkey, stuffing and mashed potatoes. No other gravy will do! From my family to yours--I hope you enjoy as much as we do!

Provided by BecR2400

Categories     Poultry

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 11

turkey parts (giblets, gizzards, neck, and liver)
4 cups water or 4 cups turkey broth
1 carrot, shredded
1 stalk celery, finely chopped
3 -4 tablespoons onions, finely chopped
1 bay leaf
1/3-1/2 cup turkey drippings (with browned bits)
1/2 cup water
6 tablespoons flour
1/4 cup milk (optional) or 1/4 cup cream (optional)
salt and pepper, to taste

Steps:

  • In a medium saucepan, bring the water (or broth), turkey parts, shredded carrot, celery and onion, and bay leaf to a boil.
  • Cover, and reduce heat to a simmer. Simmer, about 45 minutes to 1 hour, or until liver is done; remove liver and set aside.
  • Continue to cook, covered, until giblets are done, about 2 hours more.
  • Use a slotted spoon to remove turkey parts to a cutting board. Let cool slightly, then carefully remove all bones from meat. Cut up the turkey and liver into fine pieces; set aside.
  • Make a paste by whisking together 1/2 cup water and the flour in a glass measuring cup.
  • Gradually whisk the paste into the warm broth, whisking briskly to combine. Bring to a boil and boil gently, whisking all the while, for 2-3 minutes until gravy is thickened. Now reduce heat to low and stir in the turkey drippings, milk or cream, and finely chopped turkey meat.
  • Heat through briefly, and season with salt and pepper to taste.
  • Pour into a gravy boat to serve. ENJOY your perfect gravy!

More about "proper turkey gravy recipes"

TURKEY GRAVY RECIPES | ALLRECIPES
turkey-gravy-recipes-allrecipes image
Turkey Giblet Gravy. 25. Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine. 17. With this make-ahead gravy on the menu, there's no scrambling to make gravy when the turkey comes out of the oven. Turkey …
From allrecipes.com


BASIC TURKEY & GRAVY - JAMIE GELLER
basic-turkey-gravy-jamie-geller image
2015-11-10 Bring turkey to room temperature. Preheat oven to 325°F. 2. Pat dry. Cover all skin with shmaltz, then dust liberally with paprika. 3. Peel and quarter 1-2 onions, and place in bottom of roasting pan. 4. Set bird on rack in …
From jamiegeller.com


PERFECT TURKEY GRAVY - 12 TOMATOES
perfect-turkey-gravy-12-tomatoes image
In a medium saucepan, melt the butter over medium-low heat. Once melted, whisk in flour and cook 2 minutes, stirring constantly. Slowly pour in turkey drippings or stock, stirring constantly. Continue cooking until gravy thickens, …
From 12tomatoes.com


BASIC TURKEY GRAVY RECIPE - NATIONAL TURKEY FEDERATION
basic-turkey-gravy-recipe-national-turkey-federation image
Directions. Pour drippings from the roasting pan into a 2 cup measuring cup or bowl, leaving the larger chunky brown bits in the pan. Put 1/4 cup of the drippings in a small pot on the stove over medium-low heat. Stir in flour. …
From eatturkey.org


EASY TURKEY GRAVY {THE BEST GRAVY RECIPE EVER!} - SPEND …
easy-turkey-gravy-the-best-gravy-recipe-ever-spend image
Create a slurry by combining ⅔ cup flour with ⅔ cup cold water in a jar. Shake until smooth. Note that you will need ⅓ cup flour for every 2 cups broth. Bring broth (or stock) combined with drippings to a boil. While whisking add the …
From spendwithpennies.com


EASY HOMEMADE TURKEY GRAVY - BLESS THIS MESS
easy-homemade-turkey-gravy-bless-this-mess image
2019-11-06 Remove pan drippings from the bottom of a pan of roasted turkey. Add part of the drippings and flour to a saucepan and stir. Cook the flour mixture until it browns lightly. Add the remaining drippings and chicken broth. Stir until …
From blessthismessplease.com


HOW TO MAKE THE BEST TURKEY GRAVY - DAMN DELICIOUS
how-to-make-the-best-turkey-gravy-damn-delicious image
2018-11-14 Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in reserved pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until …
From damndelicious.net


TURKEY GRAVY - THE GIRL WHO ATE EVERYTHING
2020-11-16 In a large saucepan, heat the fat you have reserved and butter (8 tablespoons total) over low heat. Sprinkle 1/2 cup flour in the pan whisking to combine. Cook mixture until it smells nutty and is dry. Slowly whisk in your 4 cups of reserved turkey stock from the drippings.
From the-girl-who-ate-everything.com


HOW TO COOK A TURKEY PERFECTLY (WITH GRAVY) - 40 APRONS
2019-11-04 Roast the Turkey. The day of roasting, preheat your oven to 350 degrees Fahrenheit. Combine butter, garlic, and thyme in a bowl until soft. Set aside. Carefully, using your fingers, peel the skin away from the turkey breast (you may have to break a membrane; that’s OK) and rub the butter mixture under the skin.
From 40aprons.com


BASIC TURKEY GRAVY RECIPE - SERIOUS EATS
2018-08-30 Gradually whisk in turkey drippings or stock in a steady stream. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Remove from heat and season with salt and pepper to taste. Serve immediately or store in airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.
From seriouseats.com


HOW TO MAKE TURKEY GRAVY - CULINARY HILL
2021-10-26 Transfer the liquid to a saucepan, place over medium-high heat, and simmer briskly. In a small bowl, add some of the liquid and the cornstarch and whisk together to make a slurry. Gradually whisk the slurry into the simmering liquid, then cook until the gravy thickens, about 5 …
From culinaryhill.com


EASY TURKEY GRAVY - HOW TO MAKE HOMEMADE GRAVY - THE PIONEER …
2007-10-27 Now, put 3 or 4 tablespoons of the fat back into the roasting pan. Now take 5 or 6 tablespoons of flour…. And sprinkle it into the pan. With a whisk (I L-O-V-E this flat whisk for making gravy), stir the flour into the fat, scraping up all the bits from the bottom of the pan as you go. Keep stirring until combined.
From thepioneerwoman.com


THE BEST TURKEY GRAVY RECIPE (WITH VIDEO) - MOM ON TIMEOUT
2021-11-18 Transfer the fat to a large saucepan over medium heat. Let the fat melt and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a homogeneous mixture. Continue stirring until the flour browns slightly, this takes 4 to 5 minutes.
From momontimeout.com


BEST TURKEY GRAVY RECIPE - THE DARING GOURMET
2019-12-09 Heat the butter in a saucepan. Once hot add the turkey neck and brown on both sides. Add the chopped veggies and, if using, the giblets. Add the herbs and the water. Bring it to a boil, reduce to a simmer, and simmer with the lid partially open for 1 1/2-2 hours.
From daringgourmet.com


HOW TO MAKE THE BEST TURKEY GRAVY RECIPE - FOODIECRUSH
Separate or spoon off the fat and set aside. Pour the liquid drippings into a large measuring cup and add turkey stock to make 5 cups and set aside. Place the empty roasting pan on the stove over two burners onr medium heat. Melt 3 tablespoons of reserved fat and 2 tablespoons of the reserved butter in the pan.
From foodiecrush.com


THE ULTIMATE TURKEY GRAVY CHEAT SHEET | KITCHN
2015-11-19 It works like this: If you have 1 cup pan drippings (lucky you), you also need 1 cup hot broth, 1/4 cup fat, and 1/4 cup flour. This is your base gravy. The majority of its flavor is going to come from how you season your turkey. If you used plenty of lemons and roasted the bird over a bed of onions and carrots, expect a gravy that’s full of ...
From thekitchn.com


THE BEST TURKEY GRAVY RECIPE - THE COUNTRY COOK
2021-11-03 Cook on a medium heat for about 10 minutes. Add the 3 cups of turkey drippings (that have been combined with chicken stock) and bring to a slow rolling boil. Turn down the heat and cook gently for 30 minutes. Pass through a sieve (strainer) to remove all the ingredients leaving just the gravy.
From thecountrycook.net


THE BEST TURKEY GRAVY RECIPE - JEN AROUND THE WORLD
2021-11-16 Whisk in the flour and mix well. Allow it to cook a few minutes until bubbly. Pour in the pan drippings and whisk to combine with the roux. This will form a paste. Finish the gravy by whisking in a 1/2 cup of the broth. You can add more broth for a thinner gravy or let the gravy cook a few minutes for a thicker gravy.
From jenaroundtheworld.com


THE BEST EASY TURKEY GRAVY - FAMILY FOOD ON THE TABLE
Let sit for a few minutes so the fat rises to the top. Skim off the fat and discard. Melt the butter in a small pot over medium low heat. Once melted, add the flour and whisk to combine. Let the mixture cook over medium low for 1-2 minutes, whisking on occasion, to …
From familyfoodonthetable.com


BEST GRAVY RECIPE FOR TURKEY + VIDEO - THE SLOW ROASTED ITALIAN
2021-10-03 Instructions. Melt butter in a medium saucepan, over medium-high heat. Once butter is completely melted whisk in flour, herbs, pepper and 1 teaspoon salt. Cook for 2-3 minutes, whisking frequently to cook off the floury taste. While …
From theslowroasteditalian.com


PERFECT TURKEY GRAVY RECIPE | MYRECIPES
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.)
From myrecipes.com


HOW TO MAKE EASY TURKEY (OR CHICKEN) GRAVY, STEP-BY-STEP - THE …
2020-03-25 Kosher salt and freshly ground black pepper (to taste) To make giblet stock put the neck and giblets in a saucepan with 5 cups of water. Bring the water to a boil over high heat. Skim any foam off the top, reduce the heat a very low simmer, and cook for about an hour. Strain through a fine mesh strainer and discard the solids.
From thespruceeats.com


PROPER TURKEY GRAVY - DAIRY FREE RECIPES
Pour in stock and simmer for 1 hr. Strain to remove the vegetables and turkey, then return the liquid to the pan. (For a textured gravy, remove the turkey and, using a stick blender, blitz carrot and onion into the stock until very smooth.)
From fooddiez.com


THE BEST HOMEMADE TURKEY GRAVY - AMBITIOUS KITCHEN
2020-11-15 Simmer & thicken. Bring the gravy to a simmer (not a boil) and allow it to thicken up for a few minutes, stirring occasionally. Add more stock to thin if necessary. Taste & adjust. Taste and add freshly ground salt and pepper if needed.
From ambitiouskitchen.com


THE PERFECT TURKEY GRAVY RECIPE: THREE WAYS - THE WOKS OF LIFE
2017-11-21 In a large saucepan over medium heat, add the turkey fat, 1 tablespoon of butter, the paprika, and the fresh ground black pepper. When the fat starts bubbling, gradually whisk in ⅓ cup of all-purpose flour until you have a roux. Continue to …
From thewoksoflife.com


HOW TO MAKE TURKEY GRAVY - THE EASIEST TURKEY GRAVY RECIPE
2021-08-26 First, strain the pan drippings through a mesh strainer. This will remove any solids. Set this aside for later. Second, melt the butter in a medium sauce pan over medium high heat. Once the butter is melted, whisk in the flour for about 1 minute and cook the roux. Next, it is time to gradually whisk in the pan drippings or broth.
From eatingonadime.com


BEST TURKEY GRAVY RECIPES | THANKSGIVING - FOOD NETWORK
2014-11-21 Directions. Step 1. Boil the giblets in a small saucepan of water over medium heat until the giblets are cooked, about 30 minutes. Remove the giblets, set aside and keep the water in the saucepan. Step 2. In the turkey roasting pan (which should not have been cleaned!), add back in the turkey fat. Sprinkle in the flour and whisk into the fat ...
From foodnetwork.ca


HOW TO MAKE TURKEY GRAVY - A SPICY PERSPECTIVE
2019-11-18 Skim off 1/4 cup turkey fat from the drippings and place it in a sauté pan. Set over medium heat and whisk in the flour to create a roux. Add the chopped onion and fresh herbs, and cook until the onions are soft and the roux is golden. Meanwhile measure out the pan drippings and broth to total 4 cups combined.
From aspicyperspective.com


EASY TURKEY GRAVY - GREATIST
2021-09-24 Pour off the drippings from the roasted turkey into a small heatproof bowl. Let sit for a few minutes for the fat to rise to the top, then skim the fat off with a spoon and discard; set the ...
From greatist.com


PROPER TURKEY GRAVY - GOOD HOUSEKEEPING
2008-12-31 Put the roasting tin on the hob over a low heat. Sprinkle the flour into the roasting tin and stir into the juices. Cook for 2-3min, stirring constantly, to …
From goodhousekeeping.com


Related Search