Roast Turkeys With Rich Pan Gravy Recipes

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ROAST TURKEYS WITH RICH PAN GRAVY



Roast Turkeys With Rich Pan Gravy image

Over the years, I've developed a first-rate, do-ahead menu. Here's how: I roast two small turkeys instead of one big one. We all like the idea of someone carving the turkey at the table, but here's the reality: Most people don't know how. You're gonna get turkey juices all over that nice white tablecloth, while the side dishes turn tepid. So carve one in the kitchen and use the second one for display. The second turkey is strictly for show, seconds and leftovers.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Yield 24

Number Of Ingredients 10

2 turkeys (10 to 12 pounds each), neck and giblets discarded
3 cups kosher salt (do not use regular table salt)
2 cups granulated sugar
2 unpeeled medium onions, coarsely chopped
2 unpeeled medium carrots, coarsely chopped
2 stalks celery stalks, coarsely chopped
2 tablespoons melted butter
1 cup dry white wine or vermouth
4 cups low-sodium chicken broth
¼ cup cornstarch

Steps:

  • The night before roasting, dissolve salt and sugar in 3 gallons of cold water in a large, clean ice chest or similar container in a cold spot, such as an unheated basement or garage. For those in warm climates, add ice packs to keep turkeys cool. Add turkeys, breast-side down; cover and let stand about 12 hours. (This brining keeps the turkey from drying out and seasons it right down to the bone.) Drain. Rinse turkeys and pat dry.
  • About five hours before serving, set oven to 425 degrees and adjust oven rack to lower-middle position. Place turkey No. 1 breast-side down and cut out the back with kitchen shears. Open up turkey and turn it breast-side up, pressing on it with your palms so it lies flat. Place turkey, skin-side up, on a lipped cookie sheet over a bed of half the chopped vegetables. Brush turkey with butter.
  • Roast until a meat thermometer inserted into the thigh registers 175 degrees, 1 to 1 1/2 hours. Watch vegetables and pan drippings throughout - they should be kept dry enough to brown and produce the rich brown goo with which to brush Turkey No. 2 and make a rich gravy, but moist enough to keep from burning. So add water as needed throughout the cooking.
  • Remove pan from oven and transfer turkey to a cutting board; reserve vegetables and pan juices for Turkey No. 2. Let the bird rest 30 minutes to 1 hour before carving, to allow the meat to firm up. Carve, transferring slices to an ovenproof serving platter or baking pan. Cover with aluminum foil. Refrigerate or set in a cool spot (below 40 degrees) until mealtime. Gently rewarm, covered, on platter or baking pan.
  • Immediately after removing the first turkey, lower the oven temperature to 400 degrees and adjust oven rack to lowest position. Scrape vegetables and pan drippings from Turkey No. 1 into a roasting pan. Set a V-rack in the pan. Place remaining raw vegetables in the cavity of Turkey No. 2, then tie legs together with kitchen string for a nicer presentation. Set turkey, breast-side down, on rack. Brush with pan drippings from Turkey No. 1.
  • Roast 1 hour. Remove from oven; baste back and sides with pan drippings. Using two wads of paper towels, carefully turn breast-side up and baste. Keep roasting until a thermometer inserted into the leg registers 175 degrees, 1 to 1 1/2 hours longer. Again, watch vegetables and drippings throughout and add water as needed. Transfer turkey to a platter for display (and then for seconds and leftovers).
  • For gravy: Set roasting pan over 2 burners on medium-high heat. Add wine and, using a wooden spoon, stir to loosen brown bits. Strain contents of pan through a large strainer into a saucepan. Add broth and bring to a boil. Whisk cornstarch with 1/2 cup water (or 1/2 cup flour with 1 cup water), then gradually whisk into pan juices. Bring to a boil, reduce heat to low and simmer until thickened. Serve immediately.

Nutrition Facts : Calories 845 calories, Carbohydrate 19.7 g, Cholesterol 298.4 mg, Fat 36.1 g, Fiber 0.4 g, Protein 101.9 g, SaturatedFat 10.9 g, Sodium 11663.9 mg, Sugar 17.6 g

SIMPLE ROAST TURKEY WITH RICH TURKEY GRAVY



Simple Roast Turkey with Rich Turkey Gravy image

This is the ultimate turkey lover's turkey-no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy. It's also great for first-timers, since there's no fussing with brines or glazes and no stuffing the cavity. Plus, it's done in under 4 hours.

Categories     Poultry     turkey     Roast     Christmas     Thanksgiving     Dinner     Meat     Fall     Winter     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 12 servings (with leftovers)

Number Of Ingredients 10

1 (16-lb) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets removed and reserved for another use if desired
1 tablespoon salt
1 3/4 teaspoons black pepper
2 cups water
7 to 8 cups turkey stock
1 stick (1/2 cup) unsalted butter
3/4 cup all-purpose flour
1 1/2 to 2 tablespoons cider vinegar
Special Equipment
2 small metal skewers; kitchen string; a 17- by 14-inch flameproof roasting pan with a flat rack; an instant-read thermometer; a 2-qt glass measuring cup

Steps:

  • Make turkey:
  • Put oven rack in lowest position and preheat oven to 450°F. Rinse turkey inside and out, then pat dry. Sprinkle turkey cavities and skin with salt and pepper. Fold neck skin under body and secure with metal skewers, then tie drumsticks together with kitchen string and tuck wings under body.
  • Put turkey on rack in roasting pan. Add 1 cup water to pan and roast without basting, rotating pan halfway through roasting, until thermometer inserted into fleshy part of thighs (test both thighs; do not touch bones) registers 170°F, 2 1/4 to 2 3/4 hours.
  • Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 180°F).
  • Make gravy while turkey stands:
  • Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)
  • Straddle roasting pan across 2 burners, then add remaining cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into measuring cup containing pan juices. Add enough turkey stock to pan juices to bring total to 8 cups (if stock is congealed, heat to liquefy).
  • Melt butter in a 4-quart heavy pot and stir in flour. Cook roux over moderate heat, whisking, 5 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper, then stir in cider vinegar (to taste).

ROAST TURKEY PAN GRAVY



Roast turkey Pan gravy image

Make and share this Roast turkey Pan gravy recipe from Food.com.

Provided by Bergy

Categories     Chicken

Time 25m

Yield 5 Cups of gravy, apprx

Number Of Ingredients 9

1 1/2 cups dry white wine (or increase stock and omit the wine)
1/2 cup onion, chopped
1/2 cup shallot, chopped
1/2 cup mushroom, chopped
7 cups vegetable stock (or use chicken stock)
chopped chicken giblets (optional)
8 tablespoons water
3 tablespoons cornstarch (more or less depending on how thick you want it)
salt and pepper

Steps:

  • Spoon off all but about 4 tbsp of the fat in the roasting pan.
  • Make sure you leave all the brown bits.
  • Add wine (or some stock if not using wine) the onions, shallots and mushrooms.
  • Turn heat to high, stirring and scraping until most of the wine has evaporated, the onion is soft and the bottom of the pan is clean.
  • Add the stock and continue to cook for about 10 minutes.
  • If you are using giblets put them in for this cooking time.
  • Mix cornstarch with the water.
  • Turn heat to low and stir in the mixed cornstarch.
  • The gravy will start to thicken almost immediately.
  • Cook stirring until the gravy has thickened, if you want it thicker mix a bit more cornstarch with water and add stirring and cook for 5 minutes more.
  • Season to taste with salt& pepper.

BRINED ROAST TURKEY WITH PAN GRAVY



Brined Roast Turkey with Pan Gravy image

Provided by Food Network

Categories     main-dish

Time 8h15m

Yield 8 servings

Number Of Ingredients 37

1 gallon water
1/2 ounce ground cloves
1/2 ounce ground ginger
4 ounces cracked black peppercorns
12 bay leaves
1 pound kosher salt
24 ounces honey
24 ounces maple syrup
One 10-pound whole fresh turkey, giblets and neck removed and reserved for stock
1 stick butter, room temperature
2 teaspoons chopped garlic
1 teaspoon chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves
2 apples, quartered and cored
1 onion, peeled and quartered
2 rosemary sprigs
3 sprigs sage
Olive oil, for drizzling
1 cup cubed carrots
1 cup cubed celery
1 cup cubed onions
1/2 cup white wine
1/2 cup Madeira wine
4 cups Turkey Stock, recipe follows
1 sprig thyme
2 sprigs parsley
Beurre manie (2 ounces butter mixed with 2 ounces flour until it forms a soft dough)
Salt and pepper
Giblets and neck from 1 turkey
2 tablespoons olive oil
1/2 cup port wine
1 cup roughly chopped onions
1/2 cup roughly chopped carrots
1/2 cup roughly chopped celery
2 sprigs rosemary
5 peppercorns
Water, to cover

Steps:

  • In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature.
  • Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.
  • Preheat oven to 325 degrees F.
  • In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.
  • Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
  • Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil.
  • Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy.
  • Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the Turkey Stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.
  • Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes.
  • Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.
  • Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.

PORT-BASTED ROAST TURKEY WITH PAN GRAVY



Port-Basted Roast Turkey with Pan Gravy image

Categories     Poultry     turkey     Roast     Christmas     Thanksgiving     Port     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

1 13- to 14-pound turkey; neck, gizzard and heart reserved for Gravy Base
9 tablespoons butter, room temperature
1 1/2 cups (or more) canned low-salt chicken broth
1/2 cup tawny Port
1 cup water
1 medium onion, coarsely chopped
1 large carrot, coarsely chopped
1 medium Granny Smith apple, peeled, cored, coarsely chopped
Gravy Base
3 tablespoons all purpose flour

Steps:

  • Position rack in bottom third of oven and preheat to 325°F. Pat turkey dry. Place turkey on rack set in large roasting pan. Rub turkey breast with 2 tablespoons butter. Sprinkle with salt and pepper. Fold 2-foot-square piece of cheesecloth in half twice, forming 12-inch square. Dip cloth into water; squeeze out excess moisture. Drape cloth over turkey breast, tucking cloth under at sides. Roast 30 minutes.
  • Meanwhile, bring 1 1/2 cups broth, Port and 4 tablespoons butter to simmer in heavy medium saucepan, stirring until butter melts. Baste turkey with 3/4 cup Port mixture. Roast turkey 1 hour 10 minutes, basting twice with remaining Port mixture.
  • Add water, onion, carrot and apple to roasting pan; stir to coat vegetables with pan juices. Baste turkey with pan juices. Roast 20 minutes. Remove cheesecloth. Roast turkey until skin browns and meat thermometer inserted into innermost part of thigh registers 180°F, basting occasionally with pan juices, about 50 minutes. Transfer turkey to platter; tent with foil.
  • Place roasting pan over medium-high heat. Bring pan juices and vegetables to boil, scraping up any browned bits. Add Gravy Base and boil uncovered 5 minutes. Scrape mixture into strainer set over large measuring cup, pressing on solids with back of spoon. Spoon fat off top of pan juices. Add enough additional broth to cup to measure 3 cups liquid if necessary, or transfer pan juices to saucepan and boil until reduced to 3 cups if necessary. Bring pan juices to simmer in heavy medium saucepan. Mix 3 tablespoons butter and flour in small bowl to form paste. Add paste to pan juices; bring to boil, whisking constantly. Boil until sauce thickens, whisking occasionally, about 5 minutes. Season to taste with salt and pepper. Serve turkey, passing gravy separately.

RICH PAN TURKEY GRAVY



Rich Pan Turkey Gravy image

Make and share this Rich Pan Turkey Gravy recipe from Food.com.

Provided by NYSherri

Categories     Low Protein

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 5

roast turkey pan with dripping
1 cup dry white wine or 1 cup vermouth
1 quart low sodium chicken broth (or your preference)
1/4 cup cornstarch (or 1/2 cup all-purpose flour)
1/2 cup water (or 1 cup if using flour)

Steps:

  • Skim off fat.
  • Set roasting pan over burners on medium-high heat.
  • Add wine and using a wooden spoon stir to loosen brown bits.
  • Strain contents of pan through a large strainer into a saucepan.
  • Add broth and bring to a boil.
  • Whisk cornstarch with 1/2 cup water (or flour with 1 cup of water).
  • Then gradually whisk into pan juices.
  • Bring to a boil.
  • Reduce heat to low and simmer until thickened.
  • Serve immediately.

Nutrition Facts : Calories 78.5, Fat 1, SaturatedFat 0.3, Sodium 50.8, Carbohydrate 7.8, Fiber 0.1, Sugar 0.6, Protein 3.2

ROAST TURKEYS WITH RICH PAN GRAVY



Roast Turkeys With Rich Pan Gravy image

Over the years, I've developed a first-rate, do-ahead menu. Here's how: I roast two small turkeys instead of one big one. We all like the idea of someone carving the turkey at the table, but here's the reality: Most people don't know how. You're gonna get turkey juices all over that nice white tablecloth, while the side dishes turn tepid. So carve one in the kitchen and use the second one for display. The second turkey is strictly for show, seconds and leftovers.

Provided by Allrecipes Member

Categories     Roast Turkey

Yield 24

Number Of Ingredients 10

2 turkeys (10 to 12 pounds each), neck and giblets discarded
3 cups kosher salt (do not use regular table salt)
2 cups granulated sugar
2 unpeeled medium onions, coarsely chopped
2 unpeeled medium carrots, coarsely chopped
2 stalks celery stalks, coarsely chopped
2 tablespoons melted butter
1 cup dry white wine or vermouth
4 cups low-sodium chicken broth
¼ cup cornstarch

Steps:

  • The night before roasting, dissolve salt and sugar in 3 gallons of cold water in a large, clean ice chest or similar container in a cold spot, such as an unheated basement or garage. For those in warm climates, add ice packs to keep turkeys cool. Add turkeys, breast-side down; cover and let stand about 12 hours. (This brining keeps the turkey from drying out and seasons it right down to the bone.) Drain. Rinse turkeys and pat dry.
  • About five hours before serving, set oven to 425 degrees and adjust oven rack to lower-middle position. Place turkey No. 1 breast-side down and cut out the back with kitchen shears. Open up turkey and turn it breast-side up, pressing on it with your palms so it lies flat. Place turkey, skin-side up, on a lipped cookie sheet over a bed of half the chopped vegetables. Brush turkey with butter.
  • Roast until a meat thermometer inserted into the thigh registers 175 degrees, 1 to 1 1/2 hours. Watch vegetables and pan drippings throughout - they should be kept dry enough to brown and produce the rich brown goo with which to brush Turkey No. 2 and make a rich gravy, but moist enough to keep from burning. So add water as needed throughout the cooking.
  • Remove pan from oven and transfer turkey to a cutting board; reserve vegetables and pan juices for Turkey No. 2. Let the bird rest 30 minutes to 1 hour before carving, to allow the meat to firm up. Carve, transferring slices to an ovenproof serving platter or baking pan. Cover with aluminum foil. Refrigerate or set in a cool spot (below 40 degrees) until mealtime. Gently rewarm, covered, on platter or baking pan.
  • Immediately after removing the first turkey, lower the oven temperature to 400 degrees and adjust oven rack to lowest position. Scrape vegetables and pan drippings from Turkey No. 1 into a roasting pan. Set a V-rack in the pan. Place remaining raw vegetables in the cavity of Turkey No. 2, then tie legs together with kitchen string for a nicer presentation. Set turkey, breast-side down, on rack. Brush with pan drippings from Turkey No. 1.
  • Roast 1 hour. Remove from oven; baste back and sides with pan drippings. Using two wads of paper towels, carefully turn breast-side up and baste. Keep roasting until a thermometer inserted into the leg registers 175 degrees, 1 to 1 1/2 hours longer. Again, watch vegetables and drippings throughout and add water as needed. Transfer turkey to a platter for display (and then for seconds and leftovers).
  • For gravy: Set roasting pan over 2 burners on medium-high heat. Add wine and, using a wooden spoon, stir to loosen brown bits. Strain contents of pan through a large strainer into a saucepan. Add broth and bring to a boil. Whisk cornstarch with 1/2 cup water (or 1/2 cup flour with 1 cup water), then gradually whisk into pan juices. Bring to a boil, reduce heat to low and simmer until thickened. Serve immediately.

Nutrition Facts : Calories 845 calories, Carbohydrate 19.7 g, Cholesterol 298.4 mg, Fat 36.1 g, Fiber 0.4 g, Protein 101.9 g, SaturatedFat 10.9 g, Sodium 11663.9 mg, Sugar 17.6 g

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Remove pan from oven and transfer turkey to a cutting board; reserve vegetables and pan juices for Turkey No. 2. Let the bird rest 30 minutes to 1 hour before carving, to allow the meat to firm up. Carve, transferring slices to an ovenproof serving platter or baking pan. Cover with aluminum foil. Refrigerate or set in a cool spot
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COFFEE-RUBBED ROAST TURKEY WITH RUM AND PEPPER PAN GRAVY …
2020-10-08 For the turkey. Remove the giblets and neck packets from the cavities of the turkey. Pat turkey dry and place on a baking sheet. Coat turkey on all sides with the coffee rub. Refrigerate turkey, loosely covered, up to 3 days. For turkey broth, put the giblets (not the liver) and neck into a deep saucepan. Add cold water to cover by 2 inches ...
From thedailymeal.com


EASY ROAST TURKEY & GRAVY RECIPE : BOOK RECIPES
2021-12-04 Tent the turkey loosely first with parchment paper then topped with aluminum foil. Roast covered for 2 and ½ hours. Remove the foil and parchment paper and insert a thermometer between the leg and thigh and roast another 1 and ½ -2 hours or until the temperature registers 165°F. Raise the oven temperature to 350°F, 180°C for the last 45 ...
From book-recipe.com


SIMPLE ROAST TURKEY WITH RICH TURKEY GRAVY- WIKIFOODHUB
Make gravy while turkey stands:. Pour pan juices through a fine-mesh sieve into measuring cup (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding ...
From wikifoodhub.com


ROAST TURKEY WITH GRAVY RECIPE - FOOD NEWS
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.
From foodnewsnews.com


WORLD COMMON SIDE DISHES: ROAST TURKEYS WITH RICH PAN GRAVY
2 turkeys (10 to 12 pounds each), neck and giblets discarded ; 3 cups kosher salt (do not use regular table salt) 2 cups granulated sugar ; 2 unpeeled medium onions, coarsely chopped ; 2 unpeeled medium carrots, coarsely chopped ; 2 stalks celery stalks, coarsely chopped ; 2 tablespoons melted butter ; 1 cup dry white or ; 4 cups low-sodium ...
From bestsidedishes.blogspot.com


ROAST TURKEYS WITH RICH PAN GRAVY | RECIPE | ROASTED TURKEY, ROAST ...
Here's how: I roast two small turkeys instead of one big one. We all like the idea of someone carving the turkey at the table, but here's the reality: Most people don't know how. You're gonna get turkey juices all over that nice white tablecloth, while the sid… Nov 12, 2017 - Over the years, I've developed a first-rate, do-ahead menu. Here's how: I roast two small turkeys instead of …
From pinterest.co.uk


ROAST TURKEY WITH PAN GRAVY RECIPE (AMERICAN HOLIDAY TURKEY)
Place the pan over a medium-low flame on the stovetop and whisk the flour into the fat. Let the flour cook and bubble for a minute or two until it turns a light golden brown. Whisk in the turkey stock, scraping the bits of turkey drippings off the pan. Let the gravy simmer and thicken for about about 5 to 8 minutes.
From whats4eats.com


RICH ROASTED TURKEY GRAVY RECIPE | ROAST TURKEY GRAVY, TURKEY …
Dec 22, 2016 - Roasted turkey gravy comes from roasted turkey parts and vegetablers, combined with pan drippings of a roasted turkey, for the best turkey gravy ever!
From pinterest.com


ROAST TURKEY PAN GRAVY - RECIPES | COOKS.COM
Combine first 4 ingredients and bring to a boil. Combine cornstarch and water, add to stock mixture and return to a boil. Boil 1 minute. ... Ingredients: 6 (cornstarch .. pan .. vermouth ...) 4. TURKEY PAN GRAVY. Pour drippings from pan in which turkey was roasted. Put 3/4 cup ... to make smooth gravy.
From cooks.com


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